The 1988 F&W Best New Chef's deeply researched approach to Mexican cooking shines in these delicious dishes, from citrusy ...

Add Yahoo as a preferred source to see more of our stories on Google. Rick Bayless has spent decades introducing audiences to the depth and richness of authentic Mexican cuisine, and few dishes ...

Chicago is blessed with dozens of great Mexican restaurants. One of them has been cooking regional Mexican food for almost 40 years, according to NBC Chicago's Food Guy Steve Dolinsky. Stream NBC 5 ...

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Every week on The Dining Table podcast, host David Manilow shares his own experiences from some of Chicago's best places to eat, drink and shop. Crain's reporters bring expert insight into all aspects ...

If you have not tasted nopal cactus, it is a little crunchy, like an al dente green bean, but decidedly tangier. It is the texture that must be wrestled with. There is no way Rick could amass a ...

1 pound (about 2 dozen) tightly closed fresh clams, preferably Manila 1 pound (about 3 dozen) tightly closed fresh mussels 1 pound medium-large (about 24) shrimp, peeled and deveined (you can leave ...

At his latest restaurant, Rick Bayless aims to showcase a relatively unsung region of Mexico — the state of Baja California. By Elaine Glusac When the chef and cookbook author Rick Bayless takes a ...

Two major taco stories hit on the same day, showcasing both tradition and innovation. Food & Wine profiled Rick Bayless’s deep-rooted, research-driven approach to Mexican cuisine, while The Takeout ...

What to Eat at XOCO, Opening September 8The menu for Rick Bayless’s quick-serve Mexican street food restaurant features tortas, caldos, and some serious bakery items.