Highlights
When Bayless and his wife, Deann, opened the Frontera Grill at 445 N. Clark St. in 1987, Chicago's idea of Mexican food-actually much of this country's idea of Mexican food-consisted of sour-cream slathered tacos and enchiladas washed down with margaritas. Credit Bayless-chef, restaurateur, cookbook author and TV notable-for introducing diners to authentic regional Mexican food, first with his vibrant Frontera Grill, then with Topolobampo, its upscale sibling that opened two years later. Facilitating this introduction were his first cookbook, "Authentic Mexican: Regional Cooking from the Heart of Mexico," and his PBS cooking series. Bayless, whose family was in the food business in Oklahoma...
When Bayless and his wife, Deann, opened the Frontera Grill at 445 N. Clark St. in 1987, Chicago's idea of Mexican food-actually much of this country's idea of Mexican food-consisted of sour-cream slathered tacos and enchiladas washed down with margaritas. Credit Bayless-chef, restaurateur, cookbook author and TV notable-for introducing diners to authentic regional Mexican food, first with his vibrant Frontera Grill, then with Topolobampo, its upscale sibling that opened two years later. Facilitating this introduction were his first cookbook, "Authentic Mexican: Regional Cooking from the Heart of Mexico," and his PBS cooking series. Bayless, whose family was in the food business in Oklahoma and lived with his wife in Mexico while writing his first cookbook, produces a line of prepared foods (Frontera Foods), a food kiosk at a Chicago department store (Macy's) and supports local farmers through the Frontera Farmer Foundation. All this has earned Bayless a string of awards, including the James Beard Foundation's Chef of the Year in 1995 and Humanitarian of the Year in 1998. In 2007, Frontera Grill was named America's Outstanding Restaurant by the Beard Foundation, an honor considered the Best PictureOscar of the food world.
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Behind the scenes at the Beard Awards
Daily DishThe James Beard Restaurant Awards in New York felt like the Oscars, complete with paparazzi. There was no red carpet, but Wolfgang Puck, David Chang of Momofuku and Matt Molina of Osteria Mozza got the star treatment.... -
The app: Mexican Essentials from Rick Bayless
Daily DishRick Bayless has just produced his first app for the iPhone: Rick Bayless: Mexican Essentials.... -
Mother's Day 2012 dining guide
Daily DishWhat better way to show mom you care than by giving her a much needed break? Treat your mom to a special, relaxing meal with the family. Here's a list of places around town serving Mother's Day specials:... -
Destination: Cocktail
Cinco de Mayo draws near and you're already planning how much tequila you'll drink and when. Why not start with a brunch cocktail created by Red O Mexican restaurant mixologist Steve Calabro. Called La Dama, this tipsy lady is a clever combination of...Tags: Chile, Limes, Cinco de Mayo
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To Gustavo Arellano, Mexican food is a big melting pot
It was a humble Cal-Mex combo plate that first brought enlightenment to Gustavo Arellano. At the time, Arellano, now editor of the OC Weekly, author of the syndicated ĦAsk a Mexican! column and five-star cultural provocateur, was an Anaheim high school...
Tags: Civil Rights, Values, Foods and Beverages, Religion and Belief, Justice and Rights
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Bertha Haffner-Ginger, godmother of the Mexican food craze
Special to the Los Angeles TimesLong before Rick Bayless, the Too Hot Tamales and even Diana Kennedy, there was another teacher and cookbook writer who introduced authentic Mexican food to a wider American audience. Though she is all but unknown today, at the turn of the 20th century...Tags: Chili, Dining and Drinking, Forest Lawn Memorial Park, Restaurants, Foods and Beverages
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The big gift: Vitamix blender
Daily DishThe Vitamix blender is the gift every chef covets. It's a real workhorse, holding 64 ounces and boasting a powerful 1,380-watt motor.... -
Friday's Talk Shows
Show TrackerClick here to download TV listings for the week of Jan. 15 - 21 in PDF format TV listings for the week of Jan. 15 - 21 in PDF format are also available at latimes.com/entertainment/news/tv Weekly TV Listings and more...... -
Now serving at Short Order: Ginger ale by Bruce Cost
Daily DishYears ago, I used to make up errands that would take me near Ginger Island, Bruce Cost’s then-restaurant in Berkeley. I was after a glass of the ginger ale he made from fresh ginger root, completely irresistible on a hot...... -
Wilco is maturing, but it is not growing soft
It was three days before Wilco was scheduled to leave Chicago to start its tour, and the band was running through songs on its newest album, "The Whole Love." Next up was "One Sunday Morning," a 12-minute cut that is at once the most traditional tune on...Tags: Documentary (genre), Weezer (music group), Robert Rauschenberg, I Am Trying to Break Your Heart (movie), Mavis Staples
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Chef’s Table Rick Bayless RESTAURANT: RED O
LA Times MagazineACHIOTE FISH BAKED IN BANANA LEAVES The interminable chef-as-host dilemma? Palate fatigue. “I’m tired of...... -
[Chef Change] The Review: Red O
Pull up in front of the new Red O on Melrose and, before deigning to take your car, a valet in an embroidered guayabera and natty straw hat will lean into the window to ask, politely, if you've got a reservation. It's Mozza all over again. No reservation,...Tags: Dining and Drinking, Salads, Limes, Restaurants, Foods and Beverages
May 10, 2012
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May 4, 2012
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May 4, 2012
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May 4, 2012
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Apr 18, 2012
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Dec 7, 2011
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Jan 19, 2012
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Dec 3, 2011
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Sep 25, 2011
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Nov 3, 2011
| Los Angeles Times
Aug 5, 2010
|Story| Los Angeles Times
Original site for Rick Bayless topic gallery.
