Playlist Rick Bayless

Rick Bayless

Rick Bayless's Pollo in Pipián Verde

Rick Bayless's Pollo in Pipián Verde

Daniel Hautzinger

Try a recipe for poached chicken breasts in a green mole made with pumpkin seeds, from the newest season of Mexico: One Plate at a Time with Rick Bayless. Green mole is a bit simpler than many of its cousins, so it won't take dozens of ingredients and all day to cook. 
Mexican folk art in Frontera Grill. (Caitrin Hughes)

30 Years of Frontera Grill

Daniel Hautzinger

When Rick and Deann Bayless opened their regional Mexican restaurant, they shared a wall with a bar called the Rendezvous -- for a reason -- and a ceiling with rent-by-the-hour flophouses. 30 years later, it's a staple of Chicago's culinary scene.
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