What do Rick Bayless, Susan Feniger, and Bobby Flay all have in common? A love of traditional and authentic, bold Mexican flavors. This can be found in the menus of Rick Bayless’s Frontera in Chicago, Susan Feniger’s Border Grill and Ciudad in Los Angeles, and Bobby Flay’s Mesa Grill in New York City. How do they achieve authenticity and flavors that most Mexican restaurants do not? By using quality, fresh ingredients, and doing their homework.
In order to pay homage to true Mexican cuisine, whether a restaurant chef or a home cook, it is important to start with the right ingredients. After all, you get what you give, so give each dish the best you can. A little research can turn a hum drum Taco Tuesday into a four-star dinner, worthy of a top chef. Check the link below to find a farmers market in your area. Also included below are a few local shops that carry some of these harder to find items. Plan a day to pick up some of these traditional Mexican ingredients. Have fun with some of the more exotic ingredients, such as epazote, stone fruit, achiote, and cactus.
Red chili flakes
Aji Amarillo chile
Susan Feniger: http://www.ciudad-la.com/pd f/Ciudad_Dinner.pdf
Rick Bayless: www.rickbayless.com/menu/layout?id=2
Bobby Flay: http://www.mesagrill.com/newyorkcity/
Wisconsin Farmer’s Markets: www.wisconline.com/attractions/farmmarkets.html
Milwaukee Mexican Grocers: http://marketplace.milwaukeemarketplace.com/marketplace+categories/food+and+dining/grocery+stores?keyword=mexican