This Is TASTE 715: Do You Really Know Rick Bayless?
Jan 14, 2026
Rick Bayless, a celebrated chef and cookbook author known for his passion for Mexican cuisine, shares his journey from launching Frontera Grill in Chicago to immersing himself in Mexican culture. He discusses the evolution of his restaurants and his unique approach to menu writing that educates and excites American diners. Rick reflects on the rich food scene in Mexico, the influence of traditional cooks, and his recent theater projects that bring restaurant stories to life. Plus, he reveals the benefits of his yoga practice for clarity and focus.
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Homage To El Moro Churros
- Rick Bayless modeled Xoco's churros after Churreria El Moro in Mexico City to capture that fresh, hot experience.
- The great-grandchildren of El Moro's founders visited Xoco and said the churros tasted like home.
Moving To Mexico For Research
- Rick moved to Mexico in 1981 after landing a 26-part public TV series and to research a regional Mexican cookbook.
- He had an academic background in Spanish and anthropology which led him to focus on culture and food research.
Showcasing Regional Mexican Food
- Bayless opened Frontera to spotlight Mexico's regional differences because Americans ignored regional Mexican cuisines.
- He used vivid menu descriptions and regular menu changes to educate and comfort diners unfamiliar with those foods.