Award-winning chef and restaurateur Rick Bayless is perhaps America’s foremost proponent and practitioner of authentic Mexican cuisine. So it’s not a huge surprise that he’s firing up his grill with a nod toward our neighbors south of the border for his Memorial Day menu.
Rick is known to millions of Americans for his Frontera Grill, Topolobampo and XOCO restaurants in Chicago, his TV appearances on Top Chef and his own Mexico—One Plate at a Time, and his many cookbooks. He is a restaurant consultant, teaches authentic Mexican cooking throughout the United States (he is a visiting staff member at the Culinary Institute of America), and leads cooking and cultural tours to Mexico.
Mexican on the menu
To get the Memorial Day fiesta started, Rick suggests a Tropical Bohemia Cocktail loaded with fresh fruit appeal to put everyone in a carefree Caribbean mood. It’s got pure pomegranate juice, lime juice and chunks of mango and pineapple. This one might call for one of those tiny umbrellas!
For an appetizer, Rick recommends his Bohemian Guacamole made with tomatillo salsa, fresh cilantro, sun dried tomatoes and a splash of Mexican beer. Oh, and plenty of tortilla chips.
For the main event, Rick’s whipped up a recipe for Grilled Skirt Steak Tacos made with fresh garlic and onions, fresh lime juice, chipotle salsa, fresh cilantro and beef skirt steak—and more Mexican beer.