Turkey in Mole Poblano
Chef Rick Bayless turns up the heat on turkey breast with this flavorful, chocolate-based mole poblano. Todd Coleman

We’re gearing up for another season of Top Chef Masters with our fearless eater, SAVEUR Editor-in-Chief James Oseland. He’s promised us that this season will be extra juicy, so we’re whetting our appetites with recipes from contributing editor and winner of the first season, Rick Bayless. Bayless, owner of Chicago’s Frontera Grill, Topolobampo, and XOCO, was championing Mexican cuisine in the pages of SAVEUR well before he became a television celebrity. His classic recipes have always been as authentic and approachable as he seems. From tender birria to chipotle-spiked mole, here are our favorite recipe collaborations with the chef.

See SAVEUR and Rick Bayless’s recipes in our gallery »