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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Independence DayMEXICO–ONE PLATE AT A TIME WITH RICK BAYLESS We find Rick in the main square of Acapulco on Spetember 15th, the eve of Mexican independence day, as a crowd of thousands comes together to shout "Viva Mexico" and they join in the traditional independence day celebration known as the grito. No Mexican dish is more emblematic of the holiday than the red white and green Chiles en Nogada, a chile stuffed with a sweet-savory pork and fruit picadillo filling, topped with a blanket of snow-white fresh walnut sauce and a scattering pomegranate seeds. Rick tracks down the seasonal ingredients for this stunning dish and recreates it at home for an independence day dinner, Chicago style.
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