Rick Bayless is a Chicago celebrity chef, who recently cooked at the state dinner for the Obamas and The Calderóns of Mexico. He tried to highlight the American and Mexican cuisines, making Orgeon Wagyu Beff in Oaxacan Black Mole. Let me know if you make this. I, however, opted to try his recipe for Chipotle Chilaques, topped with queso añejo, avocado, and fried egg. Before Houston (Dec ’09) I had never tried Chilaquiles. Using this extremely facilisimo recipe, I was able to make the best I’ve ever had. Fabulous.