Rick Bayless’ Roasted Poblano Rajas
Rick Bayless’ Roasted Poblano Rajas
Posted on Thursday, June 25, 2009
Rick Bayless is an exceptional chef who after completing a 26-part PBS television series in the late 70’s called Cooking Mexican spent six years immersing himself in regional mexican cuisine. On his PBS Program Mexico: one plate at a time Rick takes us on a journey from every corner of Mexico.
Here is a clip of Rick making Roasted Poblano Rajas and giving us a few useful hints on different ways to use it.
Rick is currently building a new restaurant called XOCO which is slang for “little sister” (from the ancient Aztec language), a quick service cafe offering mexico’s most beloved street foods. They
are posting all the highlights at – At the Corner of Clark and Illinois
Rick’s Career Accomplishments Thus Far:
- Best New Chef of 1988 (Food and Wine magazine)
- Best American Chef: Midwest 1991(James Beard Foundation)
- National Chef of the Year 1995 (James Beard Foundation)
- Chef of the Year 1995 (IACP)
- Who’s Who of American Food and Drink
- Humanitarian of the year 1998 (Beard Foundation)
- James Beard Foundation’s 2002 Award: Best Chef in New York City.
- Host of three National Television Food Shows.
- Proprietor of Chicago’s Topolobampo and Frontera Grill
- Co-proprietor of four Manhattan Restaurants.
- Author and Co-Author of six Cookbooks
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