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Rick Bayless Talks About Mexican Cuisine in America

Rick Bayless on Mexican Cuisine in America

Last Friday night as he prepared for the BubbleQ event at the 10th annual South Beach Wine and Food Festival, chef Rick Bayless took a quick minute to speak with us. The Top Chef Master wasn't in the chattiest of moods, but we did manage to ask him a few questions about his view of authentic Mexican cuisine. At the barbecue-centric party, which was hosted by Bobby Flay, Bayless was serving barbecued suckling pig with a spicy slaw. To see what he had to say, keep reading.

On the evolution of Mexican food in America: Lots of people know more about it than they did 20 years ago. It's become a lot like Italian food. People are thinking of it like they would Italian cuisine: they know the ingredients, regions; they order it out. They cook it at home.

On misconceptions of Latin American cuisine: The misconception about Latin American food that drives me totally crazy? Everyone thinks all the dishes are covered with melted cheese.

On his daughter becoming a culinary television personality: We'll she's the fourth generation of a line of restaurateurs and chefs. Now she goes to NYU and studies musical theater.

Image Source: Getty
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