Renowned for introducing America to authentic Mexican cuisine, chef Rick Bayless knows his way around a kitchen. Here’s his recommendations to help you do the same…

Renowned for introducing America to authentic Mexican cuisine, chef Rick Bayless knows his way around a kitchen. His award-winning Chicago restaurants, Frontera Grill and Topolobampo, turn out regional Mexican fare using the freshest, most wholesome ingredients—many of which are grown in Rick’s own kitchen garden, where he carefully tends a colorful array of organically grown tomatoes, chiles, tomatillos, epazote, and more. As an active member of Chef’s Collaborative, a non-profit organization of chefs promoting environmentally sound agricultural practices, and Share Our Strength, the nation’s largest program dedicated to ending childhood hunger, Bayless practices what he preaches: that the spice of life is turning out delicious meals while respecting the earth and giving back to those in need.

Musts

• Soapstone countertops —they don’t stain or burn
• Large butcher-block surface so you can chop anywhere
• A great chef’s knife
• Professional range
• Vita-Mix blender, KitchenAid mixer, Cuisinart food processor
• Espresso maker
• 12-inch non-stick sauté pan

Lusts

• Wood-burning fireplace with a rotisserie, oven, and grill
• Commercial 90-second dishwasher
• Built-in Kohler steamer next to the sink
• Commercial salamander
• Built-in Gaggenau deep fryer
• A different set of dishes to suit each mood