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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Open All Nightprint-friendly versionMEXICO–ONE PLATE AT A TIME WITH RICK BAYLESS Which comes first? The chicken or the egg? According to Rick, it doesn’t matter. Any time is right for your favorite comfort foods. This eye-opening episode focuses on breakfast, with some surprising insights into the “traditional” eating habits of Mexican and American cultures. From late night at Veracruz’s bustling La Parroquia cafeteria to a lazy morning breakfast at Oaxaca’s Camino Real Hotel, Rick gives us a taste of Mexico. Back in his Chicago kitchen, he shows just how far a simple egg can go with his recipes for Huevos Rancheros, Huevos a la Oaxaquena and Huevos Revueltos a la Mexicana, before scrambling things up with some improvisational egg ideas.
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