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Bayless consults for restaurants and teaches authentic Mexican cooking throughout the United States. He is a visiting staff member at the Culinary Institute of America and leads cooking and cultural tours to Mexico. Fluent in Spanish, Bayless favors coastal (seafood) fare and dishes that feature traditional Mexican and pre-Columbian Incan ...
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Frontera Grill is a Mexican restaurant in Chicago, Illinois. It is owned by Rick Bayless. It opened on March 21, 1987, at 445 N. Clark Street [1] in Chicago's River North neighborhood and was Bayless' first restaurant. [2] In 2011, the Chicago Sun-Times called it "a study in the art of Mexican cookery". [3]
Lo mein (traditional Chinese: 撈麵/撈麪; simplified Chinese: 捞面; Cantonese Yale: lou 1 min 6; pinyin: lāo miàn) is a Chinese dish with noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It may also be served with wontons and it can also be eaten with just vegetables.
To prepare sauce, mix sesame oil with soy sauce, chicken broth, black pepper, lime juice, cornstarch and brown sugar. Add cooked chicken and sauce to vegetables and bring to a boil. Cook just ...
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Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican cowboy horsemen, or charros. The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo. It is served warm, and is usually ...
Both chow mein and lo mein are available in a variety of options — chicken, beef, shrimp, vegetable and pork, for example — and often come with a side of white rice.