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

Making shortrib caldo--rich red chile broth w epazote.Goes frm cold2hot n 2 min on induction.Keeps food's integrity

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2541 days ago

Making shortrib caldo--rich red chile broth w epazote.Goes frm cold2hot n 2 min on induction.Keeps food's integrity

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