The Buildout Podcast: Rick Bayless

This episode of The Buildout is brought to you by Farmer’s Gin. As a bartender, I get to taste a lot of gin, so I can be picky about what I offer my guests. Farmer’s Gin is one of those bottles I keep coming back to, because it delivers exactly what I’m looking for behind the bar. It’s clean, balanced, and makes a fantastic Martini, but it also shines in classics like a Negroni, Gimlet, or even an Alaska. What I really appreciate is how many different drinkers it appeals to. There’s enough juniper for London Dry fans, but also beautiful floral and citrus notes to win over those who prefer softer, more modern gins. It’s one of those bottles guests love because it just tastes great. If you care about quality and well-made cocktails, check out Farmer’s Gin. Follow them at @farmersgin or visit farmersgin.com.

Rick Bayless is one of America’s most celebrated chefs, known as much for championing local farmers and purveyors as he is for transforming the way Americans understand Mexican cuisine. Long before authentic Mexican cooking gained widespread recognition in the U.S., Bayless was determined to bring the flavors and traditions he fell in love with in Mexico to American diners. That passion led him to open Frontera Grill, a restaurant that would forever change the way Americans thought about Mexican food.

On this episode of “The Buildout,” Rick sits down with Adam to discuss his lifelong love affair with Mexico, the challenges of introducing authentic Mexican cuisine to American diners, and how he built one of the country’s most influential restaurant empires.

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The Buildout Podcast
Rick Bayless
Frontera Grill
VinePair
Adam Teeter
Produced and edited by: Darby Cicci

*Image retrieved from Rick Bayless

This Episode of “The Buildout” is brought to you by Farmer’s Gin.

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