Armed with my boneless pork shoulder, I went home to make my tinga. Rick Bayless is arguably the most prominent authority on authentic Mexican food in the country. (Diane Kennedy, the other contender for that crown, lives in Mexico. Chef Bayless was born in Oklahoma City, to a family in the barbecue business. After graduating from the University of Oklahoma, he did doctoral work in anthropologic linguistics at the University of Michigan. His culinary career was well underway when he and his wife Deann did six years of culinary research in Mexico. I used to go to Chicago, where the chef eventually hung his hat, and try very hard to get into one of his two Mexican Restaurants. The first, Frontera Grill (445 North Clark St.) shares the same address with the second, Topolobampo. Bayless has won every award imagineable from James Beard to Chicago’s most popular restaurant according to Zagat. Basically, you are in very good hands when your home cooking is accompanied by Chef Bayless’s recipes.
|Courtesy Food and Wine|