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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Caldo de Piedra, Oax: hot stones are dropped into gourd filled with broth & fish. Comes 2 a boil instantly, served

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1900 days ago

Caldo de Piedra, Oax: hot stones are dropped into gourd filled with broth & fish. Comes 2 a boil instantly, served

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