Rick Bayless

@Rick_Bayless

Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle

Easter dinner: cooked suckling pig legs (25-pound pigs) for 4 hours at 275 degrees with maple wood. Really good.

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1720 days ago

Easter dinner: cooked suckling pig legs (25-pound pigs) for 4 hours at 275 degrees with maple wood. Really good.

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