During the Grand Cayman cookout back in January a rather giddy Rick Bayless was tight-lipped about a new concept he was working on which he called "a completely new concept that you've never seen before", as he told Eater(the original announcement was back in November of 2013), in the self-stimulating hyperbole we've come to expect from Bayless-- [there's]"virtually nothing like it in the United States." The Oklahoma native has been spending lots of time in the Modern Mexican restaurants of Mexico City and throughout the republic in the last couple of years, as opposed to the tourist friendly traditional restaurants he's favored in the past like El Bajio and El Cardenal.
This will come as a shock to many Bayless devotees who for years have considered Baylesses' restaurants to be alta cocina (high cuisine), or Modern Mexican kitchens. This is due to the fact that few U.S. citizens have experienced Modern Mexican cuisine, including the ones who've traveled to Mexico City, preferring the mid-priced, commercial restaurants found in guide books like Contramar, Hacienda de Los Morales, or Cafe Tacuba. Bayless is exited about the advancements in Modern Mexican cuisine happening in Mexico right now, claiming that it "just emerged 5, 6, or 7 years ago"--once again, the anthropologist is way off--try about 18 years ago, Chef. Regardless, this will be the first real challenge for the most famous Chef cooking Mexican flavors in the U.S.
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