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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3rd crs: crawfish&scallop w verde (garlic chives, peas, serrano), nopal rice, Dry Jack bubbles.

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1856 days ago

3rd crs: crawfish&scallop w verde (garlic chives, peas, serrano), nopal rice, Dry Jack bubbles.

3 Comments

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Yesterdayi8 1855 days ago

I have to try making this verde -- I made a garlic chive pesto recently that rocked, and this looks even better! (And that beautiful crawfish!)

caicos34 1855 days ago

Looks out of this world!

rifavorites 1856 days ago

Open a restaurant in Dallas, Texas, Rick!