Rick Bayless Sauces
Praise for Rick Bayless
The theme, Frontera, sprang from his mind, his passion, his ability to straddle two cultures and his love of everything that is vivid, bold and spirited. His knack for translating all things Mexican – from language to flavors to music to scholarly research – means he has brought Mexico to us, without giving up one iota of authenticity. That’s why everything he touches, we call “Frontera.” And everything he touches has drawn praise and awards:
| 5 product(s) found. | |||||
| Frontera Texas Chili Starter Classic chili with three kinds of sun-kissed chiles—New Mexico, ancho and cayenne + red beans and bock beer |
Frontera with chef Rick Bayless Chef Rick Bayless ranges of mixes and salsas On the mixes & skillet sauces - all you do is add the meat or avocados for that great mexican taste Spicy Guacamole has Roasted Tomatllos, Habanero & Garlic Original has Tomatillos, Green Chile & Garlic Skillet Sauces:New Mexico - Roasted Tomato & Mild Red Chile Carnitas - Lime & Chipotle Classic Fajita - Chipotle & Lime Enchilada - Roasted Tomatillo & Garlic Barbacoa - Roasted Tomato & Chiptole Red Enchilada - Roasted Tomato & Garlic Texas Taco - Mild Red Chile & Cumin |
Frontera White Bean Chili Starter I had my first bowl of chili made from white beans and roasted aromatic green chiles at a corner diner in Santa Fe. Ever since, when I dream of chili, it’s often this simple version (I like it with chicken) served with a hunk of sweet cornbread. Just add |
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| Frontera w/ Chef Bayliss Avocado Mix We love fresh guacamole made at our favorite Mexican restaurants where creamy, ripe avocados come alive with bright-tasting tomatillo, sweet roasted garlic, green chile, and cilantro |
Frontera w/Chef Bayliss Spicy Avocado Mix We love fresh guacamole made at our favorite Mexican restaurants where creamy, ripe avocados come alive with bright-tasting tomatillo, sweet roasted garlic, green chile, and cilantro. We’ve captured these fresh flavors in our restaurant-style Guacamole Mi |
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best by jan 28, 2013 |
best by aug 1, 2012 | ||||
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