Chef Rick Bayless to Surrender the Chips and Salsa and Open a Modern Mexican Restaurant?
From the streetgourmetla.com blog: http://www.streetgourmetla.com/
By Bill Esparza
"During the Grand Cayman cookout back in January a rather giddy Rick Bayless was tight-lipped about a new concept he was working on which he called "a
completely new concept that you've never seen before", as he told Eater(the original announcement was back in November of 2013), in the
self-stimulating hyperbole we've come to expect from Bayless-- [there's]"virtually nothing like it in the United States." The Oklahoma native has been
spending lots of time in the Modern Mexican restaurants of Mexico City and throughout the republic in the last couple of years, as opposed to the
tourist friendly traditional restaurants he's favored in the past like El Bajio and El Card##al.
This will come as a shock to many Bayless devotees who for years have considered Baylesses' restaurants to be alta cocina (high cuisine), or Modern
Mexican kitchens. This is due to the fact that few U.S. citizens have experienced Modern Mexican cuisine, including the ones who've traveled to Mexico
City, preferring the mid-priced, commercial restaurants found in guide books like Contramar, Hacienda de Los Morales, or Cafe Tacuba. Bayless is
exited about the advancements in Modern Mexican cuisine happening in Mexico right now, claiming that it "just emerged 5, 6, or 7 years ago"--once
again, the anthropologist is way off--try about 18 years ago, Chef. Regardless, this will be the first real challenge for the most famous Chef cooking
Mexican flavors in the U.S."
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
