Rick Bayless Research Paper

Rick Bayless is a chef that specializes in Mexican cuisine. He has opened up many of his own restaurants between Chicago and Los Angeles. He has a total of six restaurants and one catering company. His first restaurant he opened up was Frontera Grill, which is located in Chicago. He also opened up Topolobampo which specializes in fine dining in Mexican cuisine. Bayless has been in many TV shows and has won many awards as well as written many cookbooks. He is a chef that contemporizes Mexican cuisine, making it modern and incorporating farm to table.
Chef Bayless opened up Topolobampo in 1989 in Chicago, it is opened up for a couple hours every day. The dinner menu concept for Topolobampo is really interesting, they do a seven course tasting menu. Each dish is placed in a category, there are eight different ones. The categories are vibrant, ancient, soulful, bold, fresh, complex, enchanting and luxurious. For the fresh category they have many ingredients that come from local farms. For example, he uses local fresh corns for soups or greens from the Bayless Gardens for his salads. At the bottom of his menu he states “We proudly serve handmade tortillas featuring organic heirloom corn from …show more content…
When going to his website to look at his recipes, you can see many different recipes for ceviche and they all have different ingredients added. A typical ceviche has raw fish, citrus juice and some kind of spice. Chef Bayless takes this and incorporates different ingredients such as yogurt, ginger, soy sauce, chicken stock, beer and many other ingredients. It’s interesting to see what he adds to his recipes to change it up. His Creamy Chipotle Shrimp Tostadas, includes Greek-style yogurt and switches it up by not adding any citrus juice and uses cooked shrimp. He gets good feedback as many people have given his recipe a good review on his