From Rick Bayless's kitchen · Frontera Grill, Chicago
shake · vinaigrette
★ STARRED KITCHENCinderfield Lime-Cilantro Vinagreta
From a starred kitchen & national award winner
Ratio
VEG OIL 180LIME JUICE 80
Ingredients
- VEG OIL180 ml
- LIME JUICE80 ml
- LIME ZEST1 g
- CILANTRO20 g
- SERRANO20 g
- SALT5 g
Method
- Pour to the lines in order (bottom → top): VEG OIL, LIME JUICE.
- Add finishing notes: LIME ZEST, CILANTRO, SERRANO, SALT.
- Cap the jar and shake until emulsified.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Lime-Cilantro Vinagreta.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rick Bayless Season 7 (published as “Lime-Cilantro Vinagreta”). Full citation lives in Provenance.