More Rick Bayless, Mexican Everyday

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Rick Bayless and his wife, Deann Groen Bayless have released their ninth book, More Mexican Everyday for people who love to cook. They “offer recipes that are not dumbed down, that are smart recipes utilizing ingredients and cookware and techniques to be the most efficient.” They wrote the book to help cooks understand why a recipe is that way it is but then they hope that cooks will release their slavish ties to the recipe and to improvise more.

Rick believes that almost everyone who cooks dinner is doing a Quickfire challenge, like he did as Top Chef Master. You don’t have much time, and it has to be cooked and you want it to be delicious. To be successful, Rick says, the keys are understanding flavor, texture and how to balance them.

Don’t miss out as a chef to join Rick and Ricardo Munoz on the chefs’ trip to Campeche in September. We still have openings. To see more delicious bites from Rick, check out the Eater video on eating a meal at Topolabampo, Rick’s fine dining restaurant in Chicago. You can see it and the article here.

Campeche Chefs’ Trip

September 20-27, 2015 This year’s chefs’ trip is to Campeche, a seldom visited state on the Yucatán Peninsula. The capital, also Campeche, is now a UNESCO World Heritage site and will be our destination for the chefs’ trip September 20 through the 27th. Campeche, formerly named Ah-Kim-Pech, which means “Place of Snakes and Ticks,” is an ancient settlement from the magnificent Mayan culture founded in 1540 by the Spanish.

Chef Ricardo Munoz

Chef Ricardo Munoz

The week is filled with classes, demonstrations and discussions with Chef Ricardo Muñoz and various local chefs who will teach Campeche’s local specialties such as muc bil pollo.

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Malecon in Campeche

We will be staying at the Best Western Hotel Del Mar just across the street from the Gulf of Mexico and the colorful 3.5 kilometer malecon (boardwalk), for you running and walking enthusiasts. The location is just blocks away from the historic centro with buildings ranging from the 16th to the 20th centuries, including military, civil and religious structures. The folklore and history of this legendary city are still alive in its streets and one can easily imagine the Spanish conquistadors and pirates that once roamed here.

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Photo by Ana Elena Martinez

There will be demos at the Panderia La Huachita bakery, and in the small town of Becal we will see how the jipilapa hats are woven by families and made in limestone caves to escape the Yucatecan blistering heat. There are some wonderful pictures here by Lukas Vacovsky of the process.

Next up is a demo on making muc bil pollo at the Hacienda Blanca Flor before driving to Uxmal where we will spend the night. In the morning we will tour the site before visiting the Eco Chocolate Museum, and returning to Campeche and more classes with local cooks.

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Chefs Ana Elena Martinez and Ricardo Munoz

The trip starts and ends in Campeche and costs $4,000 with an additional $300 for a single room. The costs include two meals per day, hotel accommodations and transportation and fees during the trip. It excludes airfare to/from Campeche. The trip is limited to 20 chefs and food professionals (as of 5/5 there are 7 spots left). To sign up please use the contact form listed below.