Etla, Oax: our staff learning to pull the warm soft curds.
6 Jul 2011 02:03

Etla, Oax: our staff learning to pull the warm soft curds. 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Oaxaca Mkt: grilled meat fast platter ready to make tacos w handmade tortillas, salsas. I LOVE THIS PLACE!! Etla, Oax: our staff learning to pull the warm soft curds. Etla, Oax: finished balls of fresh made quesillo
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