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Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time
1396 days ago
Topolo menu chg. Adventurers' Tasting 1st crs: Fanny Bay oysters, squid ink "caviar," rstd poblano, smoky crema
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For the caviar: do use a tapioca or an alginate technique?
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