Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Rick's Twitter Travel Guide: Oaxaca 2009


 

  • 5:56 p.m. July 7th 2009
    http://twitpic.com/9mt5p - Oaxaca Staff Trip success! Saw all sides of Oax cul culture: streetfood,indigenous village,upscale modern. 

  • 5:49 p.m. July 7th 2009
    http://twitpic.com/9msdg - @Amado Leyva's Itanoni,class:heirloom corns made n2 tostadas,then memelas (rnd), tetelas (trngl) w local chs,slsa 

  • 5:45 p.m. July 7th 2009
    http://twitpic.com/9mrxg - Ethnobotanical Gardns w incred agricult section.Lots local herbs(conejo,chepil,chepiche)

  • 5:41 p.m. July 7th 2009
    http://twitpic.com/9mriz - Breakfast@Pilar Cabrerra's La Olla overlookng Santo Domingo church. Fab chilaquiles,ench de coloradito,local

  • midnight July 7th 2009
    http://twitpic.com/9kgrp - Final Oaxaca taste: tlayudas Libres: huge leathery tortillas toasted on coals w cured meats. Oax pasilla chili

  • 11:31 p.m. July 6th 2009
    http://twitpic.com/9keeu - Day's end: fiesta n Teotitlan sq, grt lamb barbacoa w its broth, tasting 7 amazing Del Maguey sgl village mezcals 

  • 11:17 p.m. July 6th 2009
    http://twitpic.com/9kdat - Lowering pot full of lamb barbacoa into 800 degree woodfire pit. Cooks 6 hours. 

  • 11:15 p.m. July 6th 2009
    http://twitpic.com/9kd2t - Making lamb barbacoa with local family: guajillo chile marinade&avocado leaves 

  • 11:08 p.m. July 6th 2009
    http://twitpic.com/9kcib - Hiking n hills above Teotitlan: filled w wild agave called Tobala; distiller n2 special Mezcal 4 special occasion

  • 11:02 p.m. July 6th 2009
    http://twitpic.com/9kbzn - Tamal Lunch@Casa Sagrada, Teotitlan (L2R):yellow mole in corn leaf, black bean n corn husk, black mole n banana

  • 1:25 p.m. July 6th 2009
    http://twitpic.com/9iieg - Carlos, partner/GM, learning Zapotec black bean tamal with avocado leaf, steamed in corn husk 

  • 1:20 p.m. July 6th 2009
    http://twitpic.com/9ihvy - Me forming Zapotec tamal from tortilla masa (no fat) w yellow mole, chicken. Steamed in corn plant leaf, not husk 

  • 12:27 p.m. July 6th 2009
    http://twitpic.com/9ibms - Me forming Zapotec tamal made from tortilla dough (no fat) with yellow mole 


  • 9:51 a.m. July 6th 2009
    http://twitpic.com/9hvtj - Set up for tamales cooking class in small Zapotec village, Teotitlan de Valle 

  • 12:33 a.m. July 6th 2009
    @terila This years staff trip includes 37 from our restaurant 

  • 12:30 a.m. July 6th 2009
    @enobytes Yes, 4 late comers. I'm on our yearly staff trip, thos year: Oaxaca. Just finished r group cook frm Oax market. Amazing 6 courses 

  • 10:50 p.m. July 5th 2009
    http://twitpic.com/9guhp - Pork braised with roasted tomatillo, calabacitas, field corn. Bacon, queso doble crema garnish. 

  • 9:46 p.m. July 5th 2009
    http://twitpic.com/9gnzs - Squash blossom soup with dried shrimp, poblano. Now pasilla glazed mahi w sq blossom potatoes&chayote slaw. 

  • 8:45 p.m. July 5th 2009
    http://twitpic.com/9ggze - Plating first course. We made 6-course meal 4 50 n 2 hours n a new kitchen Do I work with best chefs n the world

  • 8:33 p.m. July 5th 2009
    http://twitpic.com/9gfjj - Streetfood appetizer: totopos from Tehuantepec with local chorizo, avo-tomatillo salsa, queso fresco 

  • 7:55 p.m. July 5th 2009
    http://twitpic.com/9gb3e - Finishing setting tables: Deann bought flowers in the market. Appetizers start in 10 

  • 7:52 p.m. July 5th 2009
    http://twitpic.com/9gat8 - Dessert's getting finished: tropical fruit trifle with hoja santa-scented cream and Oaxacan marquesote sponge cake

  • 6:20 p.m. July 5th 2009
    http://twitpic.com/9fzie - Pulling string cheese and chopping roasted red hardneck garlic for salad. 


  • 6:04 p.m. July 5th 2009
    http://twitpic.com/9fxh7 - Mesquite-roasted local chile de agua and young purslane (verdolagas) 


  • 6 p.m. July 5th 2009
    http://twitpic.com/9fx0x - 1 group making passd ap (totopos w chorizo, wild avoc, salsa verde)&drink:Mezcal w 4 fruits,spicy maguey worm 

  • 5:56 p.m. July 5th 2009
    http://twitpic.com/9fwkg - My favorite time of our staff trip: cooking dinner for each other out of the local market 

  • 3:29 p.m. July 5th 2009
    http://twitpic.com/9fde8 - Beautiful big split snapper coming from wood oven. Smeared w guajillo chile adobo(1 side), chipotle mayo (other) 

  • 2:36 p.m. July 5th 2009
    http://twitpic.com/9f6cx - Arrived at Marco Polo for a lunch of fish cooked in this wood burning oven, Juchitan style 

  • 12:39 p.m. July 5th 2009
    http://twitpic.com/9erkb - These rustic conchae, cooked in wood oven, r delicious. Leaving market now to take food 2 home 

  • 10:41 a.m. July 5th 2009
    http://twitpic.com/9ef00 - Patricia cuts n2 huge crispy tortilla called tlayuda w black beans, quesillo, avoc, chicharron.

  • 10:20 a.m. July 5th 2009
    http://twitpic.com/9ed0z - Our group has just entered the market to buy ingredients to cook 4 tonight's dinner stunning bread stall@entrance 

  • 11:54 p.m. July 4th 2009
    @jrnavlag I know what you mean about Montevina wines, but tonight they were good! I was a little apprehensive, but happy

  • 10:53 p.m. July 4th 2009
    http://twitpic.com/9d0as - Chef Alejandro&me.We drank 2 good Montevina wines frm America's oldest winery:Casa Madero.Also great Mezcal 

  • 10:33 p.m. July 4th 2009
    http://twitpic.com/9cxff - Casa Oaxaca, dessert: jicama monjitas filled w rice pudding, cajeta drizzle.

  • 10:03 p.m. July 4th 2009
    http://twitpic.com/9csoz - Second course, Casa Oaxaca: seared Grouper with Mamey and Purslane

  • 9:49 p.m. July 4th 2009
    http://twitpic.com/9cqd2 - First course Casa Oaxaca: chile de agua stuffed with mahimahi ceviche, passionfruit sauce

  • 9:38 p.m. July 4th 2009
    http://twitpic.com/9coeb - Jen, Frontera bar manager, reads menu @ contemporary Oaxacan restaurant, Casa Oaxaca. Anticipating great meal!

  • 8:17 p.m. July 4th 2009
    http://twitpic.com/9c9ix - Beautiful stall of tacos a la plancha: griddled tacos of chorizo, pork cecina, cured beef tasajo

  • 8:15 p.m. July 4th 2009
    http://twitpic.com/9c90w - Medicinal herb seller draws huge crowd on Oax square. Just like old elixir seller or late nite tv 

  • 7:50 p.m. July 4th 2009
    http://twitpic.com/9c3an Main sq, Oaxaca:alive w streetfood (plantains,elotes,trad sweets,sq blossm quesdllas).Big election,lots soapboxing 

  • 5:18 p.m. July 4th 2009
    http://twitpic.com/9bh6s - Caldo de Piedra, Oax: "Stone Soup" served with just baked tortillas from clay griddle. 

  • 5:15 p.m. July 4th 2009
    http://twitpic.com/9bgrl - Caldo de Piedra, Oax: hot stones are dropped into gourd filled with broth & fish. Comes 2 a boil instantly

  • 5:13 p.m. July 4th 2009
    http://twitpic.com/9bgg9 - At Caldo de Piedra restaurant in Oaxaca, they make stone soup with fish. River rocks are heated in wood fire

  • 6:12 a.m. July 4th 2009
    http://twitpic.com/997mv - After a late night at the restaurant, our bleary eyed crew is checking in for our 7:45 flight to Oaxaca

  • 11:53 a.m. July 3rd 2009
    http://twitpic.com/95qwi - Mood high n restaurant. Tomorrow we head 2 Oaxaca for r staff trip!! Both restaurants closed Sat-Tues. Reopen wednesday

Ricks Travel Journal