By Dan Clarke
It’s spring and time to begin backyard barbecuing (or grilling, if you want to be more accurate).
TASTE News Service, May 19, 2020 – This is the time of year when most of us are enjoying grilling and eating outdoors.
TASTE News Service, May 23, 2017 - Warm weather means grilling season is here, and nothing turns up the heat like great summer grilling.
Editor's note: Many of our readers may be familiar with Chef Rick Bayless from his cookbooks and long-running PBS television program, Mexico: One Plate at a Time. He and his wife Deann lived in Mexico from 1980-86 and opened their first restaurant, the Frontera Grill, on North Clark Street in Chicago in 1987.
In town for the National Restaurant Association convention some years ago, we met Rick after enjoying a wonderful meal at his recently-opened companion restaurant, Topolobampo. He seemed as genuine and friendly then as he does on his television shows.
An acknowledged authority on cuisines of Mexico, his background also includes growing up around the Oklahoma barbecue restaurant run by his parents. Two of Rick's recipes include salsas made by his company, Frontera Foods. Avocados from Mexico provided TASTE News Service with the copy for this article.