Mexican Cooking

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.

A production of The Culinary Media Network.


Chef Rick Bayless at NY Times Travel Show, Part 1

Chef Rick Bayless shares his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City.