Chef Rick Bayless at NY Times Travel Show, Part 2

15 Jun Chef Rick Bayless at NY Times Travel Show, Part 2

Posted at 10:54h in Culinary Roundtable, How-To, Podcasts by Chef Mark Tafoya

Chef Rick Bayless, of Chicago’s Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.