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
1915 days ago
Made slivered ancho salsa w caramelized onion, sherry vinegar and crema. Intense but perfect with the pig.
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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!
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