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
2176 days ago
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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oh my gosh bolillos..oh super duper yum.
really great looking bolillos--you can almost smell them and hear the crunch when they are split open
wish they were here
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.
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