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
1881 days ago
And we're serving tacos of suckling pig cochinita pibil with pickled red onion, habanero, fresh-made tortillas
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Cochinita was one of the first real Mexican things I learned to make.
Rick, love your cookbooks. Love pickled red onion, escabeche; marinating tri-tip in jalapenos, onions, lime, and cumin, then grilling. Wish I had fresh tortillas.
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