POPSUGAR Celebrity

Rick Bayless Works the Spice — and the Crowd

Jul 1 2010 - 10:15am

From Giada [1] to Mario [2] to Morimoto [3], there was no shortage of big food names at the Food & Wine Classic [4]. But no one was more popular than regional Mexican expert Rick Bayless [5]. When I attended his seminar one afternoon, I sat shoulder to shoulder with literally hundreds of attendees [6] crowded under the cooking tent just to see the Top Chef Master [7] in action. The affable TV host captivated the crowd by preparing ayocotes, or runner beans, in coloradito, a Oaxacan chocolate sauce. He explained that the Mexican region of Oaxaca is known as the "land of the seven molés" for its many indigenous sauces made by blending chiles with nuts or seeds. As he worked on the dish, Bayless also offered a primer on dried chiles. Learn how to better utilize them when you read on.

What do you know about cooking with dried chiles?

Source URL