Rick Bayless Credited With Transforming Mexican Food - His Frontera Grill Just Won James Beard Award - Chicago

“At a time when mole was still a one-syllable word, Rick Bayless asked Americans to discard nacho cheese notions of Mexican food and consider his experience of it — street food at once simple and complex.

Fresh from five years in Mexico, where the seasonal ingredients and nuanced flavors of traditional cooking had dazzled his palate, Bayless was confident American Mexican food could rise to that level of candid refinement.”

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