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Chef Rick Bayless to Surrender the Chips and Salsa and Open a Modern Mexucan Restaurant?

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Chef Rick Bayless to Surrender the Chips and Salsa and Open a Modern Mexucan Restaurant?

Gypsy Jan | May 2, 2014 08:45 PM

Diana Kennedy's cookbooks and Rick Bayless' were the first to engage my interest in and igniting a passion for learning about Mexican cuisine beyond the Taco Bell influence on my teenage tastes while growing up in Orange County, CA.

Enough about me - Bill Esparza's anthropological essays about the history of Mexican cuisine just blows me away with the depth of his research and scholarship

Here is a link to his recent essay: http://www.streetgourmetla.com/

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