Rick Bayless

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We're taking the week off, but we'll return on September 29 with another wild cooking show in the studio when we present some of our friends' favorite dishes.

You still don't want to miss thRick Baylessis week's show with special guest, Rick Bayless, the dean of Mexcican cooking in the States.  Since the show ran I had the pleasure of eating twice at his newest Chicago place, Xoco.  For breakfast, lunch, or dinner it is amazing with simple, but full of flavor empanadas, tortas (Mexcican sandwiches), soups, and hot chocolate with cocoa beans ground and roasted on the premises.  The Barcelona with churros is a treat not to be missed.

Get ready to cook south of the border this Wednesday as Rick Bayless joins us from his restaurants in Chicago. Last Wednesday Bayless won Bravo's Top Chef Masters title and the $100,000 prize. All the funds go to his Frontera Farmer Foundation, a nonprofit organization providing capital development funds to farmers serving the Chicago area who are dedicated to local, seasonal and sustainable food production.

Here's the show menu-Guacamole with roasted pumpkin seeds, two salsas, tortilla soup, enchiladas with greens, and a peach dessert. It's regional Mexican cooking in the KRUU studio and lots of kitchen tips from the owner of Topolobombo, Frontera Grill, Frontera Fresca,and the soon-to-open XOCO in Chicago.