Rick Bayless


Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle

Photos and Videos by @Rick_Bayless

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Man, I love Mexico! But it's great to be back to my Chicago garden, too. Harvesting garlic.

Monte Cristo highlights: fresh fig tart with fig-wine sauce.

Monte Cristo highlights: shrimp w 3-chile salsa

Monte Cristo highlights: huauzontles filled w cotija chs, battered and served w tomato broth.

Monte Cristo highlights: squash blossom lasagna w chilaca cream

Monte Cristo highlights: shrimp&fish ceviche w tomatillo, cuke, mango, mint

We ate cecina with tortillas, carne enchilada (pork), grilled knob onions, nopales, avoc, salsas

Fresh-made cecina was grilled over charcoal for our lunch

Sorry, here's pic

Sirry, didnt post. HereRT Can u post a pic of of the Tepoztlan valley from the pyramid?

After beautiful b'fast (gr8 hmmade conchas) on terrace of Posada de Tepozteco,hiked up mt to pyramid,400 mt st8 up

Braised baby lamb with wild mushrooms, guajillo chile and incurred mashed pots w cultured butter, Mex goat chs

Plating 50 portions of the lamb dish

Escabeche of snapper w güero chilesand a whole lot more

Cheese, chorizo, olive & homemade anchovy platters

Ceviche of snapper,rambutan,mango, jamaica,lime,chipotle;tostada of raw yellowfin, macadamia butter, manazo dressg

All the glasses ready for the grapefruit-watermelon-chamo cocktail

And this is the view of downtown Tepoztlan that we're looking at as we cook!

Andres is cleaning the yema mushrooms for the lamb dish

Mel and Jen are cleaning tropical fruit for dessert: guanabana, carambola, passion fruit, real Manila mango