Macy’s Great American Chefs Tour is embarking on a cross-country road trip, pairing the celebrity chefs of Macy’s Culinary Council with live cooking demonstrations, food tastings and a celebration of local culinary talent. Chef Rick Bayless hosted in San Francisco as part of the more than 15-city tour.

I Love Rick Bayless and his Mexican Chimichurri

Cannot wait to try this one! Rick Bayless' Mexican Chimichurri Sauce -smear it on chicken before grilling, stir it into scrambled eggs, or add it to salad dressings.

Rick Bayless | Enchiladas Especiales Tacuba Style:::  Very tasty!  But next time I make them, I'll add a bit of salt, as well as a few onions and veggies, to the inside of the Enchies!

When a coworker is hit by a car, you create a holiday called Cinco de Maddie and make Rick Bayless's enchiladas especiales tacuba style.

Rick Bayless’ Chicken Tacos ½ head of garlic, separated into cloves 5 serrano chiles, stems removed 2 cups loosely packed cilantro, chopped (plus more for garnish) 2 cups loosely packed flat-…

Rick Bayless’s Chicken Tacos with Green Chile Adobo

Rick Bayless’ Chicken Tacos ½ head of garlic, separated into cloves 5 serrano chiles, stems removed 2 cups loosely packed cilantro, chopped (plus more for garnish) 2 cups loosely packed flat-…(Mexican Chicken Tacos)

Rick Bayless' Carne Asada with Black Beans published by Food & Wine

Carne Asada with Black Beans

Chef Way At Frontera Grill in Chicago, Rick Bayless serves this classic dish that combines grilled marinated steak, fried plantains, homemade black beans a.

Green Poblano Rice from Rick Bayless

Green Poblano Rice from Rick Bayless -- Forget the chicken stock and use vegetable stock!

Pickled Red Onion ~ a Rick Bayless recipe He also pickles them using just lime juice!!

Pickled Red Onion ~ delicious on sandwiches or garnishing fried seafoods and stews

Chef Rick Bayless' four secret weapons – (from left) red chile adobo, green chile adobo, roasted garlic mojo and dark chipotle – are featured in his new book, "More Mexican Everyday."

Chef Rick Bayless' four secret weapons – (from left) red chile adobo, green chile adobo, roasted garlic mojo and dark chipotle – are featured in his new book, "More Mexican Everyday." (Credit: Hirsheimer and Hamilton/ Norton)

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