Rick Bayless (born November 23, 1953) is an American chef who specializes in traditional Mexican cuisine with modern interpretations.
 He is widely known for his PBS series "".
Jill Davie is the Chef de Cuisine at "Josie", a Los Angeles restaurant owned by Josie Le Balch.
 Davie has worked at Josie Restaurant since its founding in 2001.
 She has appeared as a prominent guest chef on several Food Network shows.
 She was a contestant on "The Next Iron Chef", but was eliminated in week two of the competition.
Frontera Grill is a Mexican restaurant in Chicago, Illinois.
 It is owned by Rick Bayless.
 It opened in January 1987 and is located at 445 N. Clark Street in Chicago's River North neighborhood and is not a chain.
 In 2011, the Chicago Sun-Times called it "a study in the art of Mexican cookery".
North American cuisine is a term used for foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, Mexican cuisine and Central American cuisine.
 North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, Asian cuisine, and especially European cuisine.
A taco stand or taqueria is a food stall, food cart or restaurant that specializes in tacos and other Mexican dishes.
 The food is typically prepared quickly and tends to be inexpensive.
 Many various ingredients may be used, and various taco styles may be served.
 Taco stands are an integral part of Mexican street food.
 Tacos became a part of traditional Mexican cuisine in the early 20th Century, beginning in Mexico City, as what had been a miner's snack began to be sold on street corners in the city.
 Shops selling tacos have since proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities.
 More typical taquerías specialize in tacos, as expected, but in some localities it can be used to refer to restaurants specializing in burritos, where tacos themselves are less of a point of emphasis.
New Mexico chile (or New Mexican chile) is a group of cultivars of the chile pepper, initially developed by pioneer horticulturist, Dr. Fabián Garcia, at New Mexico State University in 1894, then known as Las Cruces College and the New Mexico College of Agriculture and Mechanic Arts.
 Selective breeding began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars, from across New Mexico and Southern Colorado's old Hispano and Pueblo communities.
 These peppers were selected to have a "larger smoother, fleshier, more tapering and shoulderless pod for canning purposes."
 The first cultivar of this group was released in 1913, called 'New Mexico No. 9'.
 The New Mexico chile peppers are popular in the cuisine of the Southwestern United States and in the broader Mexican cuisine, and an integral staple of New Mexican cuisine.
On June 5, 2013, Argentine chef Federico Tobares disappeared while driving from Puerto Vallarta to Guadalajara, Jalisco, Mexico.
 He was speaking on the phone with a friend and told her he was driving a vehicle for his boss to exchange for another.
 He has been missing ever since.
 Tobares had moved from Argentina to Mexico in 2009 to pursue a career as a chef specialized in Mexican cuisine.
 He worked at Hotelito Desconocido and Nudoki, a hotel and restaurant in Jalisco.
 According to investigators, these two businesses were owned by Gerardo González Valencia, a suspected drug lord of Los Cuinis, a branch of the Jalisco-based criminal group Jalisco New Generation Cartel.
The Escuela de Gastronomía Mexicana (School of Mexican Gastronomy) is the only school dedicated to the research, promotion and development of high Mexican cuisine.
 It was opened by Yuri de Gotari and Edmundo Escamilla who have studied and researched Mexican cuisine from anthropological, social, historical and cultural perspectives for over two decades.
In traditional Mexican cuisine, the quesadilla sincronizada (] , "synchronized quesadilla") is a tortilla-based sandwich made by placing ham and sometimes refried beans and chorizo and a portion of Oaxaca cheese (or any type of cheese) between two corn tortillas.
 They are then grilled or even lightly fried until the cheese melts and the tortillas become crispy, cut into halves or wedges and served, usually with salsa and pico de gallo, avocado or guacamole on top and/or other toppings or condiments.
Gordon Ramsay at Claridge's was a restaurant owned by Gordon Ramsay and located with Claridge's hotel in Mayfair, London.
 Blackstone Group had enquired about Ramsay's availability to open a restaurant after he was awarded three Michelin Stars at Restaurant Gordon Ramsay.
 It marked the first of a number of restaurants that Ramsay would open at hotels owned by Blackstone.
 It opened in 2001, and by the fourth year was making a profit of £2 million a year.
 Mark Sargeant was the chef de cuisine of the restaurant until 2008, during which time the restaurant was awarded a Michelin star.

Question: The restaurant owned by a PBS chef focusing on traditional Mexican cuisine is located where?
Answer: 445 N. Clark Street