Rick Bayless Announces Plans for Xipe, His First-Ever Restaurant in Mexico

Rick Bayless is nothing if not a busy man--in addition to recently visiting Baja California and opening a mini-restaurant in Chicago's O'Hare Airport, he's also planning to open his first restaurant in Mexico--in the country's capital, no less.

Oh, dear . . .

"xcited 2 announce new rstrnt:XIPE," the prolific Tweeter announced this morning on Twitter. "Opening nxt yr in DF. Time 2 bring tru flavors of Mx food to Mexico. See u soon Condechi!"

Huh? Actually, it's easy to decipher if you have a chilango dictionary handy.

"Xipe" refers to Xipe Totec, the Aztec god of agriculture, while "Condechi" is a nickname for Colonia Condesa, long a magnet for worldwide hipsters, although I don't think it's as hip as it used to be. It makes sense Bayless would open his first restaurant there, as they're the only Mexicans who'd ever bother with his food.

Bayless, of course, got into trouble last year when he consulted on a Los Angeles restaurant and told local media he was bringing the "true flavors" of Mexico to Southern California, a claim openly scoffed at by nearly everyone. We'll see what Mexico City will have to say . . .

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Max Morales
Max Morales

I used to go to Bayless' restaurants every week or two, and they were beloved by visiting Shriner and Mexican alike. Thirty years ago when Southern California thought nachos nailed it -- you got an extra star for putting fajita meat on top -- and authentic high-end Mexican food was just barely conceivable west of Chicago and Austin, Bayless was already serving fantastically delicious, authentic, and creative feasts.

Why he came to Los Angeles, lent his prestige to a silly restaurant, and made that ridiculous statement only he and his tenth shot of tequila know, but Rick's deep knowledge of the cuisines and cultures of Mexico (based, originally, on six years living in the country while working on a Ph.D. in anthropological linguistics -- thank God he didn't throw his important life away on academe) and his long-term contribution to advancing the great cause of alta cocina deserve respect from everyone who loves Mexican food, low kitchen to high. -Max Morales

Chuy T.
Chuy T.

Booking my flight to Chicago to go bitch slap this mf...ftp

Erika
Erika

Gustavo,

I gotta say I agree with you most of the time, but this time I have to say Rick Bayless does have some really authentic recipes. I enjoy his cooking show. One time my mom was watching with me and she was intrigued about his "ojas de calabaza" recipe. It reminded her of her child hood when having meat for a meal was a luxury.

I still love you though...

Dwayne
Dwayne

Haha - I don't know, Gustavo... this is the only place it's being reported.

MayhemInTheHood
MayhemInTheHood

I like your other April Fools post better. This one is just kind of weird.

gustavoarellano
gustavoarellano

What joke post? The Diocese one? It ain't!

As for this one: let's just say it ain't, either...

MayhemInTheHood
MayhemInTheHood

No way...that's just too insane. I want to believe it's true(the Diocese story), but I can't. This day has my bullshit detector all screwed up...now I'm not sure if you're telling the truth or not! Well played.

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