A few months ago, I was in Chicago for an assignment at Rick Bayless‘ restaurant, Topolobampo, which serves upscale interior Mexican food.
Bayless, an award winning chef, cookbook author, television personality and restaurateur, has a passion for Mexican food. He’s built an entire career out of sharing this passion. His knowledge and love for the people, their food and the country is intoxicating.
Having worked with him a few times previously, I’ve witnessed his knowledge of Mexican food and history first hand. It’s pretty inspiring.
I grew up around Mexican food. My mother and aunts were amazing home cooks with a focus on border Mexican fare: calabacita con pollo, guisados, arroz con pollo and the ever-present carne asada. I know my fair share of Tex-Mex and border Mex, but interior Mexican is another story. Having someone like Bayless guide you through a market in Puebla, Mexico or take you on a journey of his favorite eateries in D.F (Mexico City) is unforgettable. The words and stories behind the food we ate elevated the experience to a whole new level.
Not surprisingly, spending a day photographing Bayless’ restaurant for the April issue of Saveur Magazine was an equally amazing experience.
I spent 26 hours in Chicago for this assignment. 18 of these were at Topolobampo. The story: a day in the life of one of America’s top restaurants.
The day started before the sun was up and I left after midnight when the last table had been cleared and all the line cooks had cleaned and packed up. At the end of this long, exhausting day, I couldn’t help but feel really happy and fulfilled, primarily because of all that I learned, seen and photographed. This was one of those assignments that makes me love what I do.
You really seem to have captured the energy and the feel of that restaurant! Next time I’m in Chicago…
Um, and that pig is pretty amazing. Did you get to eat it?
Great work – really enjoy your photos & writing…
Peace ~ john
I had the pleasure of eating there about 8-9 years ago. Despite an hour + wait (they had a no reservation policy at the time) the staff were gratious and the food was amazing. You’ve captured it beautifully.
My favorite photo is of the pig on the counter! What a great image to capture.
Nice work, friend.
hola!! escribo en español porque soy del Puerto de Topolobampo en el Estado de Sinaloa Mexico, en realidad tengo curiosidad por saber si el nombre de su restaurante tiene algo que ver con el “Puerto de Topolobampo” ? ya que es un halago saber que un lugar tan famoso donde acude el presidente Obama y su especialidad es comida mexicana tenga por nombre Topolobampo.
Les mando un cordial saludo desde Topolobampo Sinaloa Mexico … Espero su respuesta !
I’m so glad I found your blog!! My husband and I are considering roadtripping it up to Chicago for our one year anniversary (in October). Why Chicago? Well, the idea is that we’d check out Rick’s restaurant…and now I’m convinced it will be so very worth it, thanks to this piece. Thank you so, so much!!