Seariously cool… a great chef on sustainability

I just got back from southern Mexico — Oaxaca to be specific. What an amazing place. Friendly people, loads of culture and history, and amazing cuisine. I haven’t had time to cook much over the past few years, but I got into cooking Oaxacan cuisine after my first visit in 1996. I got recipes from one of my favorite American chefs, Rick Bayless of Topolobampbo and Frontera Grill in Chicago. Continue reading