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.