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Jose is macerating the bases for individual espresso "tres leches" cakes for Xoco.
12 Jul 2011 15:33

Jose is macerating the bases for individual espresso "tres leches" cakes for Xoco. 



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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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My breakfast: Egg&poblano empanadas at Xoco. Particularly delicious this morning Jose is macerating the bases for individual espresso "tres leches" cakes for Xoco. Beautiful Nichols Farm currants for an amazing meringue dessert. Pic later
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