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

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We're sauteeing wild chanterelle mushrooms to serve with sweet corn tamales & roasted poblanos.

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1926 days ago

We're sauteeing wild chanterelle mushrooms to serve with sweet corn tamales & roasted poblanos.

2 Comments

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yasminATlesauce 1926 days ago

sounds like the perfect lunch for a hungry vegetarian (me!)

enobytes 1926 days ago

I would imagine this would pair nicely with your Topolo Albarino!