A Win for Rick Bayless (and molcajetes)

molcpigThe folks here at ETW  (all 2 of us) were riveted by the Top Chef Masters like many foodies out there. And of course we were more than pleased that Chicago’s own Rick Bayless took the crown. According to his blog, Rick will be cooking his winning menu for the next 4 weeks at his restaurant Topolobampo. Our guess is that, special menu notwithstanding, anything tied to Bayless with have a major boost in popularity. But a win for Rick is not just a win for the Chicago restaurant scene.  Red Eye blogger Supriya Doshi had an insightful post about how Rick’s win is also a win for eating locally – which he so heavily featured and promoted. So it’s a win-win all around.

As an additional Rick Bayless tidbit – want to know what kind of molcajete Bayless uses for making his 20-year-in-the-making moles? It’s a smooth pig-shaped molcajete available from Gourmet Sleuth. We have one ourselves and couldn’t be happier. Now all we have to do is wait for his newest spot, Xoco, to open…

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