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Texans tend to think they own Mexican food, but the truth is, they could learn a thing or two from the Windy City, where the enchilada has gained some real respect. Rick Bayless, chef-owner of the upscale Frontera Grill and Topolobampo in Chicago, is one of this country's primary pepper...

By Mary Brown Malouf

November 21, 1996

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Texans tend to think they own Mexican food, but the truth is, they could learn a thing or two from the Windy City, where the enchilada has gained some real respect. Rick Bayless, chef-owner of the upscale Frontera Grill and Topolobampo in Chicago, is one of this country's primary pepper prophets and has helped promote Mexican food as a world-class cuisine. Bayless will be signing his new book, Rick Bayless' Mexican Kitchen, at Blue MesaGrill, Dallas' own cutting-edge Southwestern grill, on Monday, November 25. The dinner menu will come from Bayless' book and be accompanied by Bodegas Montecillo Rioja wines and El Grito tequila. Proceeds benefit the American Institute of Wine and Food.

--Mary Brown Malouf

Rick Bayless book-signing, Monday, November 25, at Blue Mesa Grill, 5100 Belt Line. For more information, call 553-0740.

Mary Brown Malouf

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