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
2061 days ago
Made slivered ancho salsa w caramelized onion, sherry vinegar and crema. Intense but perfect with the pig.
Realtime comments disabled
I want to live in this bowl.
Nicely-cooked pork can stand up to (and benefit from) an "intense" salsa, I believe. Looks VERY tasty!
©2015 Twitpic Inc, All Rights Reserved