Category Archives: ABOUT RICK BAYLESS

Awards and Affiliations

Frontera sprang from Rick's mind, his passion and ability to straddle two cultures and his love of everything that is vivid, bold and spirited. His knack for translating all things Mexican—from language to flavors to music to scholarly research—means he has brought Mexico to us, without giving up one iota of authenticity. That’s why everything he [...]

Meet Rick Bayless

Most people know Rick Bayless from winning the title of Bravo’s Top Chef Masters, beating out the French and Italian with his authentic Mexican cuisine. His highly rated Public Television Series, Mexico–One Plate at a Time, is in its ninth season and is broadcast coast to coast. In 2012, Rick was nominated for a Daytime [...]

Recent Press

ON RICK: Help Nominate Rick for A Short Award! Click Here to Tweet your Nomination  Rick Bayless’ Randolph Location -One of Chicago’s Most Anticipated Openings of 2015 Eater, January 14, 2015 Rick Bayless’ “Mexico: One Plate at a Time” Serves Up 10th Season on PBS January 5, 2015 Is Rick Bayless the most interesting man […]

Rick Bayless FAQ

Click on any question below to view the answer. Don’t see your question listed? Write to us at faq@rickbayless.com. We’d love to hear from you. Where can I find information about equipment used in the television show? Stove: Combination gas and electric with a built-in grill/griddle made by FiveStar. Outdoor Grill:  Rick uses a  hybrid grill, [...]

Rick’s Travel Guides

If you follow Rick on Twitter, you know that he's always moving. He's in Mexico several times a year, of course, but he's also everywhere else: Tokyo, Paris, Istanbul, New York. He returns from these trips full of stories (and Instagram pics); find them below, and use them for inspiration for your next trip. Lima, [...]

Upcoming Appearances

Catch Rick live—or on TV—at one of these upcoming appearances: Mexico: One Plate at a Time – Season 10: Chef to Chef Airing Now on PBS – visit PBS.org for your local listings Food For Thought – Keynote Speech March 24th, St. Louis Public Library Institute of Culinary Education April 27th, New York City Vroman’s […]