Chef Bayless Brings New Yorkers Mexican Food By Way of Chicago

NEW YORK CITY—No one knows how many chefs come to New York in hopes of finding fame, fortune and an expressive style they can call their own.

But when someone like Rick Bayless appears in Gotham, people take notice before the first meal is served.

Bayless first came to public attention back when disco ruled the charts on a PBS program called "Cooking Mexican" in 1978. Over the intervening decades, he's become a brand unto himself, through stints on TV, work with an assortment of charities, a variety of cookbooks and foods packaged under the Frontera umbrella. In Chicago, he's considered both a household name and a local legend.

Want to be the first to know about Patch membership when it launches? Click here to find out how you can support Patch and local journalism.

Having conquered the Windy City, Bayless has decided to take a bite of the Big Apple.

Accordingly, Madison Square Park is now home to Bayless' Tortazo, a bright and open spot which bears the same name as its sister restaurant in Willis Tower.

The focus is on fast-casual dining, and a bustling business is evident everywhere —including outside the restaurant at 1123 Broadway, which might well be a postcard-perfect way to sample Bayless' approach to Mexican cuisine.

Here, the torta Mexican sandwich is the star, and while you'll find many of the same ingredients you've enjoyed in interior, border and Tex-Mex approaches elsewhere, the offerings at Tortazo offer a twist of refinement. You'll find slaws along with jalepeños, pork loin that's been smoked, and a chili broth called pasilla diners use for dipping.

If you're timid about spice but looking to broaden your experience, milder options are available across the menu. You can try the Oaxacan take on pizza, Tortazo's Steak and Mushroom Quesadilla and a Taqueria salad, as well as an assortment of vegetarian dishes.