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My favorite time of the day at Frontera: when we roast the knob onions on the wood grill.
18 Apr 2014 21:29

My favorite time of the day at Frontera: when we roast the knob onions on the wood grill. 



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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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Frontera/Topolo/Xoco sous chef meeting: tasting Hector Galván's game-changing heirloom chocolates from Chiapas My favorite time of the day at Frontera: when we roast the knob onions on the wood grill. I just got my copy of David Sterling's long-awaited, meticulously written book. If u love real Mex cuisine, GET IT!
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