29 min listen
...Until it Sounds Like Sand: Rick Bayless on Rice
...Until it Sounds Like Sand: Rick Bayless on Rice
ratings:
Length:
51 minutes
Released:
Mar 31, 2021
Format:
Podcast episode
Description
On this episode, Aarón and Zarela welcome their friend and colleague, Rick Bayless, a pioneer in traditional Mexican cuisine at the highest level, to discuss rice in Mexican cuisine. There isn’t much Chef Bayless hasn’t done or an award he hasn’t won. Owner of a restaurant empire in Chicago, most notably Frontera Grill and Topolobambo, he’s written 8 cookbooks, hosted two PBS series’ Cooking Mexican and Mexico:One Plate at a Time and numerous TV appearances including winner of season 1 Top Chef Masters. Chef Bayless has won James Beard awards from Best chef, Outstanding Restaurant to Best Cookbook, and humanitarian of the year. Together, Rick, Zarela, and Aarón explore this essential - but not native - ingredient. They cover the arrival of rice to Mexico and the differences between long and short grain rice. Zarela shares her earliest memories growing up with rice on the ranch, and a preparation she was taught in finishing school. Plus, Rick shares how he bakes rice at his restaurants and gets Aarón and Zarela to share the secrets of their favorite rice recipes. Photo Courtesy of Rick Bayless/Galdones PhotographyFor more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.
Released:
Mar 31, 2021
Format:
Podcast episode
Titles in the series (49)
Crafting Layers of Flavor with Chile Colorado: On today's episode Zarela and Aarón have the studio all to themselves as they discuss Chile Colorado (the pepper, rather than the dish that shares its name). They walk home cooks through the process of buying, storing, preparing dried chilis and what tools work best. Zarela explains her mother’s traditional method for a Chile Colorado base, and Aarón tells listeners how he has incorporated these flavors at his restaurants. They also share stories from Aarón’s childhood in NYC and Zarela’s at the ranch in Chihuahua. For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com by Cooking In Mexican From A to Z