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Out of respect for r staff's vote to support Thurs's immigrant civil action, we r closing Frontera Grill, Topolobampo,Xoco & Fonda Frontera
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Hey @chefjoseandres, #chicago wants to help! @xocochicago is joining the #chefsforfeds movement. Federal workers with valid ID can get a free torta or meal-in-a-bowl caldo (plus an agua fresca) from 4-6 p.m. at Xoco until this shutdown ends. @WCKitchen
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40 years today, Deann & I got married. I frosted the wedding cake, finished the mole we were serving. Deann went to farmers mkt to buy flowers for the church, corsages, & her bouquet. So lucky we have been able to persevere, to challenge & support each other for all these years.
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39 years ago 2 starry-eyed young people walked down the aisle together.She made the flower arrangements, he made the wedding cake & a Mexican Dinner 4 the guests.Tho their pockets were empty, their hearts & imaginations were full. To say I love you, Deann, wud b an understatement
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This sometimes brilliant/often chaotic/frequently miraculous/always surprising world we are allowed to inhabit punctuates r exhistance w moments that tap into the eternal. This is 1 of those moments. Charlie Belle Bayless-Sullivan, born @ the full moon on 9/30 @ 8:31 pm, 7#oz13
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Wish me luck! After a freak fall 10 weeks ago, the day has come for me to go in for shoulder surgery.
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41 yrs ago I married Deann Groen n Ann Arbor, MI.She crafted the ceremony & flowers from the farmers market. I crafted the wedding cake & a big pot of mole.Somehow, thru all these yrs, we’re still at it, having managed to create lives 4 ourselves that allow us to do what we love!
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RIP Levita Potter Bayless Anderson. October 25, 1926-March 3, 2018. You were a very special woman who inspired many, many people. Pic was taken a few days before her 90th birthday, at my daughter's wedding.
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I am incredibly proud of all the complex moles I’ve mastered over my career. But my potsticker game isn’t too bad either.
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Sharing again because I'm still SO over the moon about it. Humbled to be named winner of the @JuliaChildAward !!!
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Boy, I love this city! Deann & I took the sunset lake cruise this afternoon, and as the sun set (and the temperature dropped from unseasonably balmy to cold on the lake!) I fell in love with Chicago all over again. #grateful
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One of the best Christmas presents ever: introducing my granddaughter to enfrijoladas and chorizo at Abuelita in the Oaxaca market! Wishing you a full-flavor holiday!
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I can’t tell you how happy I am for this man! For over 2 decades, Héctor Cotorra has led so much of what we do in r restos. & a couple of days ago his oldest daughter received news that she was given a full-ride scholarship to NYU. 1st in their family to go to college.Proud man
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SO grateful for the incredible “Mexico One Plate at a Time” crew! Season 12 airing early 2019. Best ever!!!!
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Today is Frontera Grill's 32nd birthday. The pic is of me and Deann with my mother and sister ... plus a copy of my first book that arrived on opening day!
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Flew to Okla City to make 91st birthday dinner for my mom. Caramel apple pie. Rack of lamb w black pepper, fall veg hash. Charred broccoli.
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So incredibly honored to be receiving the Julia Child award tonight at the Smithsonian! Plus, an exhibit of artifacts of my early work.
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Three days of work, culminating in a huge gorgeous pot of Oaxacan black mole forTopolobampo. Rubén is one of our mole masters.
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Chocolate pecan pie ... Over 30 years of bliss at Frontera. Perfect for whatever you’re celebrating today. Or for your Thanksgiving table. Yeah, for the first time, you can order one of these legendary pies to go for the week of Thanksgiving! You can order them on Tock.
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I really, really miss seeing guests in here. #fightforillinoisrestaurants #saverestaurants
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Hey, come visit me at Wrigley! We're doing a pop up at all the @cubs games through the 27th--southeast corner of the stadium (near Sheffield & Addison). Full flavored fare!
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So thrilled to be in Mexico City, Awakening to this spectacular view of the volcanos! And to be here for Mexico's 2nd World Cup victory! Ready for Season 12 of Mexico: one plate at a time?!?! Here to plan the best series yet!
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You can't believe what our restaurant smells like when the Mexican vanilla beans arrive, when the Oaxacan coffee is being ground. We are so lucky to work with Nielsen-Massey and Intelligentsia, two companies that help us get the best from smallholder Mex farms to r guests' tables
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Blessings! Got 2 share r Topolo craft w 1 of most gracious geniuses ever @lin.manuel.miranda #HamiltonForever
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Oh! And there is another mother (to be) to celebrate in our family! Lanie and Kevin are going to make me an abuelo.
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Yes! You can do it! 27 years ago I stuck toothpicks in an avocado pit and started this tree. This year I reported it (again) and it responded by a huge crown of beautiful & delicious-smelling blooms! Don’t know if it will set fruit, but I’m enjoying this moment thoroughly.
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Not sure why, but this photo popped up in my FB feed today: 2 1/2 years ago, walking my beautiful daughter down the aisle at her beautiful wedding. One of the most joyous days of my life.
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On set sharing a beer with the inimitable Ming Tsai shooting the next season of Simply Ming! Thank you, maestro.
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I am in the Leña kitchen about this time most days, when the knob onions are being grilled over the wood fire. Sorry for posting this so much, but I think it is one of the most beautiful things in the world
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35 years later @Frontera_Grill and I still love it everyday. Thank you Chicago! ✶✶✶✶
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Happy birthday to my favorite son-in-law, Kevin Sullivan. You are the best!Hope you enjoyed all the Indian food I made last night (butter chicken, paratha, saag paneer, channa masala) & the Devil’s Food Cake w Salted Cashew Buttercream. Can’t wait til little Charlie can partake!
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I can’t tell you how excited and honored I am to be presenting awards with @patijinich at the Beard Media Awards tonight!! Her contribution to our country’s understanding and appreciation of the Mexican table are second to none.
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Ah, yes ... We do charcoal-roasted tacos al pastor on Wednesdays in Xoco, starting at 5. While supplies last, which, unfortunately, isn't all that long 😆
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Spending time in the kitchen with your family is a great way to wait for EVERY VOTE to be counted. It won’t be tonight, it may not be tomorrow, but every vote is important.
The votes are in.
We’ve turned out in record numbers, despite a pandemic and all the struggles of 2020.
Now, we each deserve to have our voice heard and vote counted. #EveryVoteCounts
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Happy Mexican Independence Day!!! As is tradition n Mex, on Sat, we made chiles en nogada--tasting course n Topolo, traditional stuffed chile n Frontera & a tasty taco in Bar Sótano. & this yr for 1st time we had the uber-fresh peeled walnuts from Puebla 4 this spectacular sauce!
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When you have an all wood-fired kitchen, this is how you heat your moles and sauces! #LeñaBravaChicago
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TY @BarackObama 4 all you gave 2 r gr8 country & 4 1 of the most amazing times of my life: preparing 2nd State Dinner--for the pres of Mex)
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Charring octopus in a rolled steel skillet directly in the coals at Leña. I'll never have to go camping again ;)
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I practice yoga evry day 4 strength/flexibility/mental clarity. Smthg I can engage w,find challenge in,see progress from. 24 yrs ago, I cudnt touch my toes, little strngth. 15 yrs ago, I learned a wobbly handstand. Last 5 yrs: working on strength/flexiblity 4 press up handstand.
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My granddaughter tasting mole for the first time (the fruity Mole de Xico, on the upcoming Topolo menu!). To say she liked it would be an understatement.
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After winning the lifetime achievement award at Beard last week, Martin Yan graced us with a visit. We were so honored to be able to welcome him to Frontera!
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On my amazing daughter’s 30th birthday, I am overwhelmed with gratitude that this loving, generous woman is part of my life. “Happy birthday” doesn’t begin to express what I wish for you, Lanie, today and forever. Con muchisísimo cariño, tu papi.
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We were so thrilled typo have three legendary Harrison Ford at Leña! "Blown away," he said. "You're killing it." And that's from a guy who knows something about being blown away and killing things 😆
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Now, if you were eating in Topolo tonight, one of the 4 snacks you’d be served before we start the meal would be one of these gorgeous little empanadas filled with Oaxacan mole verde & nopales. Yes.
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How has 40 yrs passed since Deann & I joined forces & set off on an adventure that took us thru years as researchers n Mexico, then being neophyte writers & restaurant owners, having a family & weathering many storms? Still, we are planning new adventures for our future together.
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We are living in perilous times. But let’s not forget the most vulnerable among us. And those who strive daily to make our city one of the best and most delicious places in the country.
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I am incredibly lucky to spend Christmas in Oaxaca each year with friends and family. The genuineness and generosity of the celebrations and the beauty of the place and people renew me in a way nothing else does. Here are a few highlights of my time there!
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Late very Wednesday afternoon, chef Epifanio sends me a pic of the trompo he has made for our Wednesday night Xoco tacos al pastor special. And then I can't think of anything else ... until I go get a taco 😆
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On the 4th, I had the pleasure of recreating dishes from my parents' bbq resto, Hickory House: dry-rubbed ribs smoked at 225 for 3 hours, black pepper bbq sauce, baked beans, "sour" slaw, 2xbaked potatoes, crunchy-tender biscuits. Cherry-raspberry slab pie w jamaica-yogurt IC.
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What a perfect evening! Celebrating 38 yrs of marriage 2the most remarkable woman I could dream of @OrioleChi More: facebook.com/chefrickbayless…
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After the bounteous TG celebration ystrdy, my family greeted me this birthday morning w donuts (gr8 donuts r 1 of my greatest joys).At work r pastry chefs made me a luxurious sundae (choc-mesquite cake, Mex van IC, lots of toasted gooey meringue.Maybe I need 2 go lie down now ...
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Yes, it’s back! Homemade (no bought mix!) tres leches soft serve with Mexican chocolate ganache & local strawberries. If that doesn’t say summer, nothing does. Exclusively at Xoco (I won’t tell you what happens when you have it with a warm, fresh-fried churro...
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Just have to share this photo that our friend Kirsten posted from Lanie's wedding! Father-daughter (salsa) dance
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On set with @mingtsai, coming up some deliciousness for the next season of Simply Ming! I LOVE cooking with this guy!
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When I hear "tacos al pastor" this is what I think of. Available every Wednesday at Xoco from 5 pm until we run out.
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Worried, working to stay positive, leading as best I can, rolling with punches. Just calming the noise in my head for long enough to see the spring’s 1st flowers—the precious snowdrops—that’s all it takes to be reminded: there’s still beauty in this world #theresstillbeauty
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We did it, #Chicago! ✶✶✶✶ Our city is fully reopen, our staff is 💯 vaccinated and we feel it’s a good time to drop mask restrictions at @Frontera_Grill @BarSotanoChi @topolochicago & @XocoChicago
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As a practitioner of ephemeral art (yes, you have to eat my cooking to fully appreciate/understand it), I am a huge fan of Oaxaca’s Radish Festival, one of the biggest ephemeral art festivals in the world. Here are some highlights.
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Now everyone knows the glorious truth. Out of the 16 chefs who competed on the Julia Child Legacy edition of Chopped, Javauneeka—Frontera’s sous chef—took home the TOP PRIZE last night! What a watch party we had! We couldn’t be prouder of you, J!!
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For my last meal on Earth, the green pozole @elpozoledemoctezuma (with egg, avocado, chicharron, sardines, mezcal and all the rest) is a top contender. I'm not exaggerating.
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Congratulations, Epifanio Velazquez, for 13 years at the grill & your promotion to sous chef! Big shoes to fill, but we are looking for a cook who wants to learn the wonders of wood-fired cooking and the best seafood in Chicago. Resumes to apadilla@fronteragrill.net
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I am beyond proud that Topolobampo has again been awarded its Michelin star for the 12th consecutive year! Congratulations to the whole team!
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In honor of national Pilates Day (yes, I have to report that there is, in fact, a national Pilates Day!), I offer you my favorite Pilates routine. I know: I need to work on those left-side splits 🙃
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For Season 12 of Mexico: One Plate at a Time, I want to show you how to prepare the Best Ever versions of your most requested dishes! First: we are exploring Mex City so we can show you Best Ever version from here! Take a quick look of highlights from r 1st 3 days of scouting.
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The Bayless Clan as we opened Leña Brava, our Baja-inspired wood-fired fish resto.Grateful r daughter is part of it!
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Did you all watch last night? Yes! FRONTERA’S Chef Javauneeka won her round on Chopped!! We are so proud for this remarkable young woman. And now on to the finals!
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I can’t wait for this!
This year’s Smithsonian Food History Gala will be an all-star event. In addition to 2019 @JuliaChildAward recipient @chefjoseandres, we’ll be joined by all the past recipients: @jacques_pepin @MarySueMilliken @SusanFeniger @Rick_Bayless and @dhmeyer s.si.edu/FoodGala
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Wow! Sometime this week I surpassed 1 million (!!!) followers on Twitter. Let's celebrate with some holiday entertaining recipes. THREAD!
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From the crazy-wonderful “surprise” birthday dinner on Monday (with its Malort cocktail, 7-layer dip, tater tot casserole & Pretty Cool ice cream pie) to our intimate traditional Thanksgiving meal—I have to say this: I have the most wonderful family anyone could ask for.
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In my Chgo garden: flowering native prickly pear nestled n2 a beautiful display of winter hardy lavender!
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How did I get so lucky? Celebrating 44 years with this remarkable woman, a true soulmate, in the company of a group of warm & generous creatives here in Narbonne, France!
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Stopped by Leña&was surprised by btiful anniv celeb 4 me & the true love of my life.Yes, 37 eventful, fruitful years
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Classic charcoal-fired trompo for Tacos Al Pastor at @eltizoncito_oficial. Great scene, delicious lunch!
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Yep, u can have a warm churro sundae (house-ground Mex chocolate soft serve, local cherry compote) at our Fonda Frontera in Wicker Park
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Now that’s a beautiful charcoal-roasted trompo of meat for tacos al pastor! They are available at Xoco every Wednesday from 5:30 till they run out.
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Cochinita pibil set into the 800-degree pit, ready to be sealed in for its 8-hour cook for big wedding party tonight
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