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

A beautiful pile of the Xoco bolillos for tonight's torta making. Just got tally: we made 2,500 tortas last week!

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2337 days ago

A beautiful pile of the Xoco bolillos for tonight's torta making. Just got tally: we made 2,500 tortas last week!

3 Comments

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shoyeb 2317 days ago

oh my gosh bolillos..oh super duper yum.

Slowfoodglades 2337 days ago

really great looking bolillos--you can almost smell them and hear the crunch when they are split open
wish they were here

Threelilwonders 2337 days ago

Gorgeous! Not only is bolillo good for making tortas, but I like to split it open and put butter. Then stick it in the oven and when done, add jam. Great brkfst.