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
1985 days ago
3rd crs: crawfish&scallop w verde (garlic chives, peas, serrano), nopal rice, Dry Jack bubbles.
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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!)
Looks out of this world!
Open a restaurant in Dallas, Texas, Rick!
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