In How Do You Take Yours?, The Takeout solicits staff and outside expertise for secret tips on improving one dish.
At chef Rick Bayless’ stupendously popular Chicago restaurants, about 80 percent of tables will order his guacamole as a starter. So really, his reputation was at stake when we invited him in—ahead of whatever football-viewing party you might host this Sunday—to teach us how to make the perfect guacamole. (Take it…
Rick Bayless is the chef and restaurateur behind Frontera Grill, Topolobampo, and Xoco in Chicago. But he might be best known for one thing: the man responsible for all the Instagram photos of tortas from Chicago O’Hare airport. (If you’ve ever dined at Tortas Frontera at O’Hare, you understand its magical powers.)