Rick Bayless Quotes

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.

Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet - tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

I especially love French, Italian and Japanese cuisines.

American cooking is one of the unknown cuisines in America.

I don't always succeed in creating a delicious dinner for my family; I would, however, argue for the likely success of Taco Night. Who doesn't love a taco? Make it with veggie crumbles! Add fish! Have you tried ground buffalo? The results are always impressive.

In Tijuana, we have cuisine from every region of Mexico and cooks from all over cooking in all of the restaurants, so there is a huge influence from sources like the Yucatan, Oaxaca and Puebla.

I'm trying to keep my cooking approachable and accessible but with a little fun twist.

Why can I cook for tourists that come and visit L.A. and are so excited to see the Kogi truck? Because I cooked at country clubs and Embassy Suites hotels.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

In London, you can eat your way around the world - Lebanese one night, Indian the next.

L.A. has such great restaurants, from fancy spots to hole-in-the-wall, there is something for everybody.

I can make chicken curry, rice, kheema... I am a foodie and enjoy varied cuisines. My favourites are Korean and Japanese.

I could probably go on for a long time about the differences between Northern California and Southern California Mexican food.

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That's awesome, since it's the perfect festive dinner for hanging out with friends on a relaxed night.

Huitlacoche is typically eaten as a filling for quesadillas or with any tortilla-based food. Also great stuffed in crepes.

We have tacos and burritos and things that sound Mexican. But to me, it's about great-tasting food in an atmosphere sympathetic to the food, prepared freshly and served to the customer in a way that's customizable.

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.

For a food lover with a big imagination, there's nothing worse than eating the exact same meal several days in a row.

Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.

It's all love in L.A. The fans are great.

The deconstructed, postmodern pizza has been with us for ages, and the fact is that pretty much every ingredient in the world has been used as a pizza topping and liked by somebody, somewhere.