April 2010
Los Angeles Magazine;Apr2010, Vol. 55 Issue 4, p170
The article presents an interview with top chef master from Chicago, Illinois and consulting chef at Red O, Rick Bayless on whether Chicago or Los Angeles, California has better Mexican food.


Related Articles

  • Mexican Master. Tyson-Jones, Dyrinda // Oklahoma Today;Jan/Feb2011, Vol. 61 Issue 1, p26 

    The article features chef Rick Bayless, a native of Oklahoma City, Oklahoma, who loves Mexican cuisine. He states that he was always fascinated with Mexico and he believes that it is the culture that speaks to him the loudest. He mentions that he was very interested in food and he worked in his...

  • In the GH Kitchen with RICK BAYLESS.  // Good Housekeeping;Feb2001, Vol. 232 Issue 2, p142 

    Interviews chef Rick Bayless and presents several Mexican recipes. Professional career; Family relationship and marriage; Views concerning food preparation; Preparation of tortilla soup, salsa, pork loin and flan.

  • Courage in Crafting In-vogue Foods. McEvoy, J. Hugh // Prepared Foods;Nov2007, Vol. 176 Issue 11, p77 

    The article discusses how two chefs used courage to develop innovative culinary products. Chef Mark Dowding, head of product development in Europe at Burger King, successfully launched the Enormous Breakfast Sandwich at a time when healthier options were popular. Chef Rick Bayless, a founder of...

  • THE HOUSE THAT RICK BUILT.  // Garden Design;1999 Garden Design Show, p58 

    The article profiles Rick Bayless and features his restaurants Frontera Grill and Topolobampo and cookbooks such as Authentic Mexican: Regional Cooking from the Heart of Mexico, Rick Bayless' Mexican Kitchen: Capturing the Vibrant Flavors of a World-class Cuisine, and Salas That Cook. It also...

  • Tortas Frontera. Glazer, Fern // Nation's Restaurant News;8/24/2015, Vol. 49 Issue 12, p25 

    The article features 2015 Hot Concepts Awards winner fast-casual chain Tortas Frontera from chef Rick Bayless, which offers authentic Mexican cuisine. Topics discussed include a brief overview of how Tortas Frontera was established, the four sections of the three-unit chain's menu, and what the...

  • Channeling Rick Bayless.  // Restaurant Hospitality;May2001, Vol. 85 Issue 5, p40 

    Reviews the book `Mexico One Plate at a Time,' by Rick Bayless.

  • The Evolution of Mexican Cuisine. McEvoy, J. Hugh // Prepared Foods;Oct2006, Vol. 175 Issue 10, p27 

    This article talks about Mexican cuisine in the U.S. Prior to the late 1980s, citizens of the U.S. has perceived Mexican food as far too spicy to be eaten. JeanMarie Brownson, director of product innovation with Frontera Foods, has worked with Rick Bayless in creating, developing and...

  • Less Is Más.  // Oklahoma Today;May/Jun2015, Vol. 65 Issue 3, p88 

    An interview with American chef Rick Bayless is presented. Rick talks about his first paying job at seven helping in the kitchen for his father. He explains how his Mexican cooking show, "Mexico---One Plate at a Time" came about. He mentions green enchiladas as a dish that is good introduction...

  • Authentic Mexican (Book). Diebold, Ruth; Fletcher, Janet // Library Journal;12/1/1986, Vol. 111 Issue 20, p110 

    Reviews the book 'Authentic Mexican: Regional Cooking from the Heart of Mexico,' by Rick Bayless with Deann Groen Bayless.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics