Green City Mkt BBQ: serving tacos of creamy Nichols Farm heirloom tatume squash,grld AK sockeye,rstd serrano salsa
22 Jul 2011 06:40

Green City Mkt BBQ: serving tacos of creamy Nichols Farm heirloom tatume squash,grld AK sockeye,rstd serrano salsa 



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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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Green City Market BBQ: making 1300 tortillas in Lincoln Park! Green City Mkt BBQ: serving tacos of creamy Nichols Farm heirloom tatume squash,grld AK sockeye,rstd serrano salsa Frontera/Topolo production: pristine Alaskan halibut 4 Topolo,seasoning Gunthorp ribs(Frontera),albacore 4 ceviche
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