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
2012 days ago
We're in to using our frozen, local, organic tomatoes now for all our cooked sauces.Searing them in a hot braisier
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Wow You weren't kidding about the frozy part!
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