What do you get when you mix a legendary chef, a 10-year mole recipe, and a mezcal bar? An episode packed with flavor!

Joy Robertson hits the floor at the 2025 National Restaurant Association Show and chats with the one and only Rick Bayless—chef, author, TV star, and the man who brought real-deal Mexican food to Chicago. He shares how a teenage trip to Mexico turned into a lifelong obsession, why making mole is basically like hosting Thanksgiving, and how he’s helped over 250 Midwest farms with his Frontera Farmer Foundation.

Plus, Joy dishes on the hottest trends shaking up the food world, including non-alcoholic everything, Asian flavor explosions, and how GLP-1 drugs are changing appetites. If you love food, flavor, and a good chef story, this one’s spicy in all the right ways. 🌶

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