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Our fresh ground choc in Xoco getting ready to be transformed into super-delicious hit chocolate.
8 Feb 2013 20:28

Our fresh ground choc in Xoco getting ready to be transformed into super-delicious hit chocolate. 



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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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MOPAT#9: Abigail Mendoza, Teotitlan:local corn,grinding masa on metate,mise 4 black bean tamales w avoc leaf, finished Our fresh ground choc in Xoco getting ready to be transformed into super-delicious hit chocolate. Harvesting these beautiful aromatic sour little calamundin oranges from my tree for use in Topolo tonight.
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