Try meals by Chef
Rick Bayless
About
Rick Bayless is best known for his Chicago-based award winning Mexican restaurants, winning Bravo’s Top Chef Masters and earning multiple Daytime Emmy nominations for his Public Television series, Mexico–One Plate at a Time.
Bayless’s casual Frontera Grill, founded in 1987, received the James Beard Foundation’s Outstanding Restaurant Award (2007), while his fine-dining destination next door Topolobampo later earned the same distinction (2017), making history as side-by-side winners of one the industry’s most prestigious restaurant award. In 2009, Bayless added to the same Chicago block with the addition of the fast casual Xoco, with the mezcal-focused speakeasy Bar Sótano following in 2018. His Tortas Frontera at O’Hare and Tortazo locations around the U.S. continue to showcase his unparalleled knowledge and lifelong commitment to celebrating Mexican cooking.
Bayless is the author of nine acclaimed cookbooks, including Mexican Kitchen which won the Julia Child IACP Cookbook of the Year Award, Mexico–One Plate at a Time which took home the James Beard Award for Best International Cookbook and Fiesta at Rick’s, a New York Times bestseller which cemented his reputation as an expert on Mexican cuisine. He has received the rare distinction of having been awarded the Mexican Order of the Aztec Eagle for his contributions to Mexican culture.
In addition to his culinary success, Bayless is dedicated to philanthropy. His Frontera Farmer Foundation supports small farms with grants and the Frontera Scholarship helps Mexican-American students pursue culinary arts education. His deep commitment to making a difference continues through mentorship and ongoing work promoting better food systems.
Kitchens
Meals by Rick Bayless are prepared fresh in small batches in local kitchens across the country.
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Rick Bayless’s meal reviews
Indulge in the thoughts and stories surrounding meals by Rick Bayless
4.5
Based on 2916 reviews
Steak & Poblano Rajas Quesadillas
Outstanding
Rodney Clanton · 02/22/26
Cheesy Chorizo & Potato Tacos
Shells could have been crispier.
Susan Genell · 02/22/26
Mushroom Enchiladas Suizas
The sauce was delicious, I’m not so big a fan of veggies.
Laura Figaro · 02/21/26
Roasted Salmon with Chile-Peanut Salsa
Salmon was great, well cooked. Rest of meal was average. Also some of the packaging was damaged so plastic started to peel inside of cotainer with food
Ashleigh Lovette · 02/21/26
Cheesy Chorizo & Potato Tacos
There must have been some gluten cross-contamination. Because my stomach got bloated after I finished it. I have gluten allergy’s per my profile.
Vivian Chavez · 02/21/26
Grilled Pork Tenderloin Al Pastor
Very bland
Jeannie Summers · 02/21/26
Shrimp a la Veracruzana
Another winner! Nice sauce shrimp perfectly cooked
Eileen Miller · 02/21/26
Cheesy Chorizo & Potato Tacos
the tacos were great. I wasn't a fan of the lime flavored beans
Monique Arellano · 02/20/26