Chef Rick Bayless has a roster of popular Mexican restaurants in Chicago, a White House State Dinner under
his belt and a Top Chef Masters victory to his name. Plus, he’s responsible for Frontera salsas,
which are probably your best jarred-salsa bets in the grocery store. So if you’re going to learn to cook
Mexican food, he’s the guy you want doing the teaching. And that’s exactly what’s happening here, with
Essentials of Mexican Cooking, the Bayless-led course that’s now available online via
Craftsy.
I’m a huge fan of Mexican food. Eat it all the time. Cook it sometimes (but usually resort to my favorite Mexican delivery spot). So learning a few tips from Bayless seemed like the perfect way to hone my skills and save a little cash.
The five-pack of classes includes “Tortillas & Salsas,” “Taco Fillings,” “Guacamole & Ceviches,” “Tamales Two Ways” and “Classic Red Mole.” Determined to make my way through the entire course load, I spent a weekend holed up in my tiny Brooklyn apartment kitchen, armed with vim, vigor and every type of hot chili pepper they had at the corner market. Also: tequila. Here’s what I learned...
I’m a huge fan of Mexican food. Eat it all the time. Cook it sometimes (but usually resort to my favorite Mexican delivery spot). So learning a few tips from Bayless seemed like the perfect way to hone my skills and save a little cash.
The five-pack of classes includes “Tortillas & Salsas,” “Taco Fillings,” “Guacamole & Ceviches,” “Tamales Two Ways” and “Classic Red Mole.” Determined to make my way through the entire course load, I spent a weekend holed up in my tiny Brooklyn apartment kitchen, armed with vim, vigor and every type of hot chili pepper they had at the corner market. Also: tequila. Here’s what I learned...
