Mexican Recipes with Chicken with Ground Beef easy Vegetarian with Beans with Shrimp for Kids Images: Healthy Mexican Recipes

Healthy Mexican Recipes Biography

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Aarón Sánchez is the co-star of two Food Network hit series (Chopped and Heat Seekers) and the chef/owner of Kansas City’s Mestizo. He is also the visionary behind Crossroads at House of Blues nationwide and Tacombi Tacqueria in New York City. Sánchez’s passion, commitment and skills have placed him among the country’s leading contemporary Latin chefs.

Sánchez’s cooking “transforms the familiar” (New York Magazine) with his take on Latin favorites. Celebrated by critics and contemporaries alike, Sánchez recently appeared at the White House as a celebrity guest chef and received the National Award at the Flavors of Passion Awards, honoring the nation’s best Latin chef. The bilingual Sánchez was tapped as the spokesperson for Bud Light’s “Amigos y Carne Asada” national grilling campaign for 2012 and 2013.

The son of celebrated Mexican cooking authority Zarela Martinez, Sánchez has starred on multiple Food Network shows including Heat Seekers, Chefs vs. City, Chopped, The Best Thing I Ever Ate and the Dear Food Network Thanksgiving Special. In 2011, Sánchez appeared on the debut season of The Best Thing I Ever Made, where Food Network stars share their culinary secrets.

In addition to being a restaurateur, television personality, consultant and spokesperson, Sánchez is an author and entrepreneur. His first book, La Comida del Barrio, was published in May 2003. His second book, Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours, was released in October 2011. Sánchez also designed the first-ever signature chef shoe line for MOZO Shoes.

Sánchez’s creativity extends far beyond the kitchen. He is an admirer of the visual arts — so much, in fact, that he has tattooed nearly his entire body with portraits and vivid artwork. Sánchez, also an avid music lover, enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Sade, The Cure and his wife, singer/songwriter Ifé. Sánchez lives in Brooklyn, N.Y., with his family.

Additional career highlights include:

2000:

Sánchez is introduced to a national audience as co-host of Food Network’s Melting Pot.

2001:

Paladar, Sánchez’s first restaurant, opens in New York City’s Lower East Side. Sánchez is just 25 years of age.

Paladar wins the 2001 Time Out New York award for Best New Lower East Side Restaurant.

2002:

Sánchez’s Paladar is named Time Out New York’s Best Latin American Restaurant.

2004:

Sánchez opens Centrico with renowned restaurateur Drew Nieporent of the Myriad Restaurant Group (Nobu, Tribeca Grill, Corton). Centrico’s menu goes back to Sánchez’s roots, featuring the Mexican food of his childhood with a fresh interpretation.

2005:

Sánchez is nominated as the Rising Star Chef of the Year by the James Beard Foundation.

He is named one of People Magazine's and People En Espanol’s 50 Most Beautiful People.

2010:

Sánchez opens Mestizo by Aarón Sánchez in Kansas, his first restaurant outside of New York City.Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America.

Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times's legendary Craig Claiborne hailed this work as the "greatest contribution to the Mexican table imaginable."

In 1996, Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner) won the IACP National Julia Child "Cookbook of the Year Award". The New York Times praised him as a writer who makes "true Mexican food user-friendly for Americans," and Time Magazine hailed him as a "cookbook superstar." Rick's cookbook Salsas That Cook (Simon & Schuster), written with his wife, Deann, and JeanMarie Brownson, was published in 1999. At the 2001 James Beard Awards (the culinary equivalent of the Oscars), Mexico One Plate at a Time, (Scribner) companion to the first season of the Public Television series by the same name , was singled out as the "Best International Cookbook".

In 1987, Rick having moved to Chicago, opened the hugely successful Frontera Grill, which specializes in contemporary regional Mexican cooking. Still today it remains one of Chicago's hottest dining spots. In 1988, Food & Wine Magazine selected Rick as "Best New Chef of The Year," and in 1991, he won a James Beard Award for "Best American Chef: Midwest." In 1995, he won another James Beard Award for "National Chef of the Year" as well as an award for "Chef of the Year" from the International Association of Culinary Professionals (IACP). In 1998, the Beard Foundation honored Rick as "Humanitarian of the Year." In 2002, Bon Appétit honored him with the "Cooking Teacher of the Year Award".

On the heels of Frontera Grill's success, Rick opened the elegant Topolobampo in 1989. Adjacent to Frontera Grill, Tobolobampo is one of America's only fine-dining Mexican restaurants. Frontera Grill and Topolobampo have received glowing distinctions from such publications as Gourmet, Food & Wine, Bon Appétit, Atlantic Monthly, Condé Nast Traveler, Zagat's, The Wine Spectator, USA Today, Chicago Magazine and The Chicago Tribune. Topolobampo has been nominated twice by the James Beard Foundation as one of the most outstanding restaurants in our country.

In 1996, Rick began the prepared food line of salsas, chips, and grilling rubs under the Frontera Foods label. Frontera Foods went on to open Frontera Fresco -- a food kiosk in the historic Marshall Fields (now Macy's) building in 2005 in Chicago.

Rick resides in Chicago with his wife and daughter. With his wife he runs Frontera Grill and Topolobampo. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and has been active in Share Our Strength, the nation's largest hunger advocacy organization.

Rick is a restaurant consultant, teaches authentic Mexican cooking throughout the United States (he is a visiting staff member at the Culinary Institute of America), and leads cooking and cultural tours to Mexico.