Rick Bayless, chef/owner at Frontera Grill, and Topolopombo, plus some more restaurants scattered around Chicago. Bayless brought authentic Mexican flare to his restaurants, which he got straight from the source. In 1978 he did his first television series “Cooking Mexican”. After that he took a six year vacation to Mexico as he studied their cuisine. He then wrote a book called “Authentic Mexican: Regional Cooking from the Heart of Mexico”, but we’re going to talk about his second book, Rick Bayless’ Mexican Kitchen.
As stated by Bayless in the opening line of the introduction. “This book is for people who simply like to cook and eat. ” And, it probably is, because I do like to cook, but i like to eat even more.
You can tell Bayless loves the cuisine of Mexico, from the way he introduces every recipe. From the very basic pickled red onions, to the more elaborate dishes like Pollo a la Poblana con Hongos. Everything is written in detail, and sometimes you’ll think you’re reading the same recipe over and over, since the first step is usually the same. You’ll probably only notice this if you’re reading the book from cover to cover.
Once the recipe is over, he’ll give you some tips, as to what can be prepared in advance. Sometimes a few shortcuts will be show. Plus variations of every dish. This way if you iked the recipe you just made, you’ll have a chance to try it once again, by replacing a few ingredients to make a different dish.
If you like Mexican food, this is a good book to have. As Bayless makes everything seem so easy.
Pickled Red Onions
1 small red onion, peeled and sliced 1/8 inch thick
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon dried oregano, preferably Mexican
2 garlic cloves, peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar
1. Parboiling the onion. Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium-sized bowl.
2. The pickling. Coarsely grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink.