WBEZ | Mexican food http://www.wbez.org/tags/mexican-food Latest from WBEZ Chicago Public Radio en Where was Rick Bayless at 25? http://www.wbez.org/series/year-25/where-was-rick-bayless-25-106967 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/Screen Shot 2013-05-03 at 8.27.33 AM.png" alt="" /><p><p>When you think about <a href="https://www.rickbayless.com/" target="_blank">Rick Bayless</a>, the things that come to mind likely aren&rsquo;t Anthropological Linguistics or French food.</p><p>That just goes to show how little you know about the 25-year-old Rick Bayless.</p><p>At 25, Bayless was at the University of Michigan, knee-deep in the final stages of his dissertation.</p><p>He was also teaching cooking classes&mdash;mostly pastry or savory French food&mdash;and was seriously dating another U of M student.</p><p>But it was around this time that he realized that it wasn&rsquo;t linguistics that he loved, it was food.</p><p>So he decided to make a change. A big one.</p><p>As he tells WBEZ&rsquo;s Lauren Chooljian, it was that year that he sat his girlfriend down, and asked her two things: Would she marry him? And would she travel with him to either France or Mexico?</p><p>She said yes to both questions, and the two decided to move to Mexico.</p><p>Bayless says if not for that dinner table conversation, he might be living out his days as a French chef or pastry chef instead of the James Beard award-winning Mexican chef we know today.</p><p><em>Lauren Chooljian is WBEZ&rsquo;s morning producer and reporter. Follow her <a href="http://twitter.com/laurenchooljian" target="_blank">@laurenchooljian</a>.</em></p></p> Fri, 03 May 2013 07:47:00 -0500 http://www.wbez.org/series/year-25/where-was-rick-bayless-25-106967 Food of the Gods: Chocolate champorado http://www.wbez.org/blogs/louisa-chu/2012-12/food-gods-chocolate-champorado-104498 <p><p style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/sulyapbreakfastchamporado.jpg" style="height: 411px; width: 620px;" title="Champorado at Sulyap Gallery Café, San Pablo City Laguna in the Philippines (WBEZ/Louisa Chu)" /></p><p>On this Mayan calendar and winter solstice eve, one offering may truly be the food of the gods: <em>champorado</em>.&nbsp;</p><p>In Chicago, you may be more familiar with <em>champurrado</em> from Mexico, a hot drinking chocolate, thickened with masa, seasoned with cinnamon, and sweetened with brown sugar. It&#39;s a traditional drink, served at breakfast with churros, but also around Christmas with holiday tamales.</p><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/sulyapbreakfasttable.jpg" style="height: 411px; width: 620px;" title="Breakfast at Sulyap in the Philippines (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left;">You may also know by now, from your research debunking Mayan End Times, one of the greatest discoveries of the ancient civilization was chocolate, though they drank theirs as a spicy, frothy drink &mdash; when they weren&#39;t using it as money &mdash; according to the <a href="http://archive.fieldmuseum.org/chocolate/history.html">Field Museum chocolate archives</a>.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">While the journey of chocolate to Spain and eventually throughout Europe is well documented, it also made its way to the Philippines with the so-called <a href="http://www.metmuseum.org/toah/hd/mgtr/hd_mgtr.htm">Manila Galleon Trade</a>.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">There, it adapted, thickened with soft, sticky rice instead. I first tasted&nbsp;<em style="text-align: center;">champorado&nbsp;</em>as a warm breakfast drink in Manila, but also saw its modern variations as chilled dessert puddings as well.&nbsp;</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">In our city, you can find it <a href="http://www.unclemikesplace.com/">Uncle Mike&#39;s Place</a>, where Polish-Ukrainian-Chicagoan&nbsp;Mike Grajewski has become famous for his Filipino breakfasts, thanks to his Filipina wife Lucia.&nbsp;</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">One of the events that seems to have been lost in recent weeks has been the <a href="http://www.theatlantic.com/infocus/2012/12/typhoon-bopha/100421/">typhoon that slammed the Philippines</a>. You may have heard the <a href="http://www.npr.org/blogs/thetwo-way/2012/12/06/166685145/in-doha-philippines-negotiator-delivers-emotional-plea-for-climate-change-action">breaking voice of country&#39;s negotiator at the climate change conference in Doha</a>. You can <a href="http://www.icrc.org/eng/donations/index.jsp">donate now to the International Committee of the Red Cross</a>.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">Because the world is <a href="http://www.nasa.gov/topics/earth/features/2012.html#mayans">not going to end tomorrow</a>.</div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mikesbreakfastchamporado.jpg" style="height: 463px; width: 620px;" title="Filipino breakfast with tocino and longaniza, plus a side of champorado, at Uncle Mike's Place in Chicago (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">&nbsp;</div></div><p>&nbsp;</p></p> Thu, 20 Dec 2012 10:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2012-12/food-gods-chocolate-champorado-104498