Two things I really like: Rick Bayless and Milk & Honey granola. So, when I heard they were collaborating, I had to try it. Rick Bayless is the king of Mexican cooking in Chicago (and everywhere?), so I was kind of surprised at this match up. Who thinks granola when they think of Mexico? Rick Bayless does! Actually, in this interview on his site he says people in Mexico love granola and eat a lot of it:
Most people don’t think about Mexico as this huge place for granola but they eat a lot of granola in Mexico. The granola has puffed amaranth in it, which is the highest protein grain known to man. It’s all raw ingredients. We have this small, artisanal granola company in Chicago called Milk & Honey. I love their granola because it’s just like homemade granola but they know how to make it really good. I called them up one day and said, “Do you want to do a project together because I just love Mexican granola and you guys could make it?” They fell in love with it and I fell in love with what they were doing. Now it’s on the shelves.
So there you go. Bayless’s granola is made with puffed amarenth, honey, peanuts, pumpkin seeds, cinnamon and cocoa nibs. I ate it for breakfast with Greek yogurt and fresh berries. I thought it was great. Really different. The cocoa nibs are bitter and definitely counter balanced the sweetness of the honey and the fresh fruit. Unlike the the Milk & Honey Chocolate Banana Mix, which tastes like you put Cocoa Pebbles on top of your breakfast. I thought the amarenth and pumpkin seeds were unique additions, but I really liked the cocoa nibs, specifically.
Bayless told Time Out Chicago that he has never seen cocoa nibs in granola in Mexicao. “But since we focus so much on cacao at XOCO, we decided to try it out, and when we put them in there we all just fell in love with it.” Me too, Rick. Me too!
We weren’t expecting it, but Olivia and I were served a complimentary, generous portion of guacamole with chips. Next, we each had the sopa azteca.