We recently came across an Eater interview with Rick Bayless discussing his Mexican culinary research library. It’s a collection of rare cookbooks, 30 years in the making. Some of these books provided the historical inspirations for his new menu at Topolobambo, which explores different culinary traditions from different periods in Mexican history. His first foray is Mexico City, 1491. We can’t wait to try some of the recipes. Maybe we can sneak into the library while we are there…

Speaking of Rick Bayless: we noticed that his restaurant XOCO has added a new dessert to their menu. Last month they added bacon-caramel corn balls to the mix. These desserts are made with Nichols Farm caramel, bacon, and ancho chiles. Now where have we heard of that idea before?