At last year's National Restaurant Association Show in Chicago, Foodable got the opportunity to chat with highly acclaimed Chicago chef Rick Bayless. Though that was in 2014, his insights still remain relevant today.
Bayless, at the helm of Frontera Grill, Topolobampo and Xoco are all different in format and style, but are all inspired by one resounding consistency: authentic, well-executed Mexican food. Whether street-food-style, like at Bayless' fast casual Xoco, or more upscale casual or fine dining, Bayless provides a different yet similar set of experiences to transport Chicagoans and those passing through a little taste of Mexico.
Read the full Small Kingdoms feature on Rick Bayless and wife Deann below as we weave through Bayless' robust culinary career, how he deals with food waste (and started a local movement), and just what is it about authentic Mexican cuisine that gets him out of bed every morning?