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Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time
1419 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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