Some jackfruit just came in our restaurant's back door. Testing for a Baja-inspired Topolo menu
14 Jul 2012 02:37

Some jackfruit just came in our restaurant's back door. Testing for a Baja-inspired Topolo menu 



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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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Some jackfruit just came in our restaurant's back door. Testing for a Baja-inspired Topolo menu Some jackfruit just came in our restaurant's back door. Testing for a Baja-inspired Topolo menu All set up for my ceviche-making demo at Macy's State Street! We start in 30 minutes.
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