Subject:

Rick Bayless

  • Blogs

    November 21, 2013

    Mexican Gangsters Are Now Controlling the "Blood Avocado" Trade, Ruining Farmers There

    The Western Mexican state Michoacán has been called the country's sustainable avocado Mecca, praised by celebrity chef Rick Bayless for its production of incredible Hass avocados. It also may be one of the most lawless places in North America. "Michoacán isn't a problem. It is a nightmare," Georg ... More >>

  • News

    June 7, 2012

    The Tortilla-Wrapped Destiny of SB 1070

    Neo-Nazis, burritos and the tortilla-wrapped destiny of SB 1070.

  • News

    May 24, 2012
  • News

    April 5, 2012
  • Dining

    April 21, 2011
  • Blogs

    October 20, 2010

    What the Dead Eat: A Día de los Muertos
    Party Menu

    ​Halloween is so passé. It's nothing more than Christmas, a commercial boon for cheap decorations, terrible eats and overdone getup far removed from its cultural and religious foundations. What people, especially those with an unending love for Mexican food, should celebrate is Día de los Muerto ... More >>

  • Blogs

    April 20, 2010

    How Dallas Gained After the Swiss Immigrated to Mexico and Began Cooking

    Grupo Sanborns is a large department store, pharmacy, retail and restaurant chain. Headquartered in Mexico City and employing some 18,000 workers, Sanborns was founded in 1903 by California immigrants Walter and Frank Sanborn, who also established the country's first soda fountain. Think Wal-Mart ... More >>

  • Blogs

    March 10, 2010

    No Need Skimping on the Shrimp--Not in Mexico or Your Fridge

    ​Forty tons of shrimp. That's how many of the curvy crustaceans are processed and shipped from Mazatlan every year deservedly earning this jewel city of the Mexican Riviera its designation as "Shrimp Capital of the World". (In fact, I've read estimates as high as 40,000 tons. In any case, that's ... More >>

  • Blogs

    January 6, 2010

    On The Range: Barbacoa

    tasteoftx​On The Range is a weekly exploration of the history and lore of Texas menu items.Steamed, not smoked. According to Rick Bayless, chef extraordinaire and author of Mexico: One Plate at a Time, that's the primary difference in preparing Mexican barbacoa and traditional Texas barbecue. Tru ... More >>

  • News

    November 19, 2009
  • Blogs

    September 18, 2009

    And The Winner Is...

    Pepperidge Farm sent two boxes of crackers to my office. Wilonsky saw them and ran over to Jimmy's, returning with some cured meat and a hunk of cheese. My desk is now covered by crumbs, two empty boxes, white wrapping paper of the kind you find at, oh, an Italian shop selling salami, and a dirty kn ... More >>

  • Blogs

    September 9, 2009

    On The Range: Tostadas

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.How do you describe a tostada? As with many Latin dishes, it often depends on what side of the border you come from. In Texas, or most of the other Estados Unidos, the tostada ("toasted") is most familiar in its cla ... More >>

  • Blogs

    September 2, 2009

    On The Range: Pozole

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.In Puerto Vallarta, you can enjoy pozole poolside. According to food writer Eduardo Rincon-Gallardo, the only place to enjoy the savory pork and hominy stew in the Mexican seaside resort town in its green incarnatio ... More >>

  • Blogs

    August 26, 2009

    On The Range: Chilaquiles

    ​Seriously, you would think that the people of Mexico had enough hangover remedies. After all, this is the culture that gave us menudo, that savory dish of cow or sheep stomach soup that is de rigueur eating on New Year's morning--not to mention other sopas such as chicken tortilla, which many p ... More >>

  • Blogs

    August 19, 2009

    On The Range: Gorditas

    ​On The Range is a weekly exploration of the history and lore of Texas menu items.Be careful how you use the term "gordita". It can get you into trouble real fast. Like many food-related expressions in Mexican culture, gordita has more than one meaning. You can use it colloquially as a term of e ... More >>

  • Blogs

    August 5, 2009

    On The Range: Carne Asada

    pdphoto.org​On The Range is a weekly exploration of the history and lore of Texas menu items.If you think cookout in Texan terms, you are usually thinking of brisket...well, steak and burgers, too--but that's everywhere. If you think of grilling in Mexican terms, though, it's carne asada all the ... More >>

  • Blogs

    July 22, 2009

    On The Range: Quesadillas

    On The Range is a weekly exploration of the history and lore of Texas menu items.Say cheese.Quesadilla translates as "little cheesy thing"--so no true recipe can exist without it. Even vegan variations tend to use soy cheese prominently. Writing in his book Mexico: One Plate at a Time, Rick Bayles ... More >>

  • Blogs

    June 24, 2009

    On The Range: Guacamole

    On The Range is a weekly exploration of the history and lore of Texas menu items. Jon Sullivan"Was there ever a fruit as sensual as the avocado? So rough-hewn, dare-to-touch-me masculine on the outside, so yielding, inviting, soft spring green and feminine inside?...It's no wonder that this perf ... More >>

  • Blogs

    June 17, 2009

    On The Range: Beans

    On The Range is a weekly exploration of the history and lore of Texas menu items.Drywontonmee"When you have four hundred pounds of beans in the house, you need have no fear of starvation. Other things, delicacies such as sugar, tomatoes, peppers, coffee, fish or meat, may come sometimes miraculo ... More >>

  • Blogs

    May 20, 2009

    On The Range: Chiles Rellenos

    Chiles rellenos, Emeril-stylePoblano peppers or Anaheim? When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting reveals subtle but noticeable differences. ... More >>

  • Blogs

    May 6, 2009

    On The Range: Chicken Tortilla Soup

    Mexican cooks reuse leftovers like nobody's business. Consider the plight of the frugal family in days of yore, north or south of the border. The basics of life--shelter and food--are not certainties. Since the beginning of farming, rural families learned not to toss any part of a plant or a ... More >>

  • News

    March 8, 2007
  • Dining

    April 13, 2006

    Freaky Number

    Thirteen at dinner

  • Dining

    April 6, 2006

    Lanny's Things

    Lanny's offers "high eating"

  • Dining

    June 23, 2005

    200 mph T-bone

    Steak house announces deal with NASCAR

  • Calendar

    November 4, 2004

    Catch a Ride

    The Artrain rolls into Fair Park

  • Dining

    November 1, 2001

    Celebrity du Jour

    Big-name chefs saturate an uncertain market

  • Dining

    March 30, 2000

    City to city

    Ciudad quietly storms Dallas

  • Dining

    November 21, 1996
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