Beautiful Nichols Farm currants for an amazing meringue dessert. Pic later
13 Jul 2011 00:43

Beautiful Nichols Farm currants for an amazing meringue dessert. Pic later 



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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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Jose is macerating the bases for individual espresso "tres leches" cakes for Xoco. Beautiful Nichols Farm currants for an amazing meringue dessert. Pic later New menu tonight in Frontera: 1st highlight: duck carnitas enchiladas, tomamole (tomatillos, pineapple, sesame),
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