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
Man, I love Mexico! But it's great to be back to my Chicago garden, too. Harvesting garlic.
Monte Cristo highlights: fresh fig tart with fig-wine sauce.
Monte Cristo highlights: shrimp w 3-chile salsa
Monte Cristo highlights: huauzontles filled w cotija chs, battered and served w tomato broth.
Monte Cristo highlights: squash blossom lasagna w chilaca cream
Monte Cristo highlights: shrimp&fish ceviche w tomatillo, cuke, mango, mint
We ate cecina with tortillas, carne enchilada (pork), grilled knob onions, nopales, avoc, salsas
Fresh-made cecina was grilled over charcoal for our lunch
Sorry, here's pic
Sirry, didnt post. HereRT @jmwilson_73 @Rick_Bayless Can u post a pic of of the Tepoztlan valley from the pyramid?
After beautiful b'fast (gr8 hmmade conchas) on terrace of Posada de Tepozteco,hiked up mt to pyramid,400 mt st8 up
Braised baby lamb with wild mushrooms, guajillo chile and incurred mashed pots w cultured butter, Mex goat chs
Plating 50 portions of the lamb dish
Escabeche of snapper w güero chilesand a whole lot more
Cheese, chorizo, olive & homemade anchovy platters
Ceviche of snapper,rambutan,mango, jamaica,lime,chipotle;tostada of raw yellowfin, macadamia butter, manazo dressg
All the glasses ready for the grapefruit-watermelon-chamo cocktail
And this is the view of downtown Tepoztlan that we're looking at as we cook!
Andres is cleaning the yema mushrooms for the lamb dish
Mel and Jen are cleaning tropical fruit for dessert: guanabana, carambola, passion fruit, real Manila mango
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