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
2614 days ago
Mesquite-roasted local chile de agua and young purslane (verdolagas)
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I have not eaten verdolagas since I was a young girl living on a farm where my dad would harvest from a ditch bank.
I love seeing purslane in dishes! Armenians call it pare-pare(?).
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