Chef Rick Bayless
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Chef: Frontera Grill/Topolo/Xoco, 9 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Mas
If you haven’t check out this week’s YouTube recipe, I’ve got Chef Jackie Hernandez of Bar Sótano in the house! We prepared a delicious Salmon Kiwi Aguachile that is sure to make you the talk of the year.
This year’s Frontera Farmer's Foundation Dinner Like No Other is coming up! Standard and VIP tickets at the link in my bio.
Monday, Oct. 5
The Frontera culinary team and I will be crafting a wildly inventive dinner featuring 6 one-of-a-kind courses, complete with bespoke w**e pairings by sommelier Jill Gubesch and specialty cocktails from spirits experts Julianna Arquilla and Lanie Bayless. This won't just be a stellar dinner party -- there will be raffles, an auction, and maybe a few extra surprises.
Our VIP ticket also includes a special reception (5-6 pm) I will join a special guest in conversation in Bar Sótano, our subterranean mezcal speakeasy located beneath Frontera Grill. Special bites and drinks, too.
All proceeds will benefit the Frontera Farmer Foundation, our in-house nonprofit that awards capital development grants to family farms in the Midwest. We’re mighty proud of our FFF and the more than $3 million in grants we’ve awarded since 2003. None of it would be possible without your support.
09/18/2026
I feel so honored to have been included in Food & W**e announcement of the 2026 Best New Chefs. Huge congrats to Rishi Manoj Kumar & Zubair Mohajir for being chosen this year and to our friends John’s Food & W**e chosen as this year’s restaurant of the year. It’s been a LONG time since I won Best New Chef (1988), so be invited back as part of their mentorship program was thrilling. 80 past recipients showed up for the big party and we got to serve them beautiful sopes with Oaxacan black mole and plantains.
09/17/2026
09/17/2026
We are continuing to celebrate Mexican Independence Day all week with the brilliant flavors of Chiles en Nogada. Frontera: the classic presentation shown here. Xoco: Classic flavors on a tlayuda. Bar Sótano: Classic flavors in a taco. Topolo: classic flavors in a surprise course! Through the weekend!!
You ask. I answer.
Leave your questions below or in my YouTube channel’s comments!
Rise and shine! It’s Friday and we’re diving straight into the weekend with Chiles en Nogada on my YouTube channel.
Be sure to subscribe, and send me your renditions.
09/10/2026
On my last trip to Mexico, I saw these coin purses and couldn’t resist. I got one for each of the sous chefs. 🥑
We are 11 days away from our exclusive RG|MX w**e dinner at Topolobampo and you do not want to pass up this unforgettable experience. This dinner is thoughtfully curated and allows us to highlight some of the best w**e coming out of Mexico right now.
Head to the link in my bio (or Topolobampo) to purchase your tickets today.
I’m looking forward to seeing you there!
09/09/2026
What a fun and refreshing morning I had with the newest cohort of future chefs at Impact Culinary! Students were attentive and asked numerous thought-provoking questions, that even made me pause before answering. We dove into the intricate world of guacamole where I encouraged the young chefs to look outside of a traditional lens, and find the beauty and importance of every aspect to a simple recipe. They did not disappoint!
I truly excited to see how this group flourishes in a matter of weeks.
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