Contramar: pescado a la talla, split pargo (drum) cooked over coals with red chile marinade
4 Jul 2010 22:09

Contramar: pescado a la talla, split pargo (drum) cooked over coals with red chile marinade 



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posted by Brian Murphy 4 Jul 2010 22:33

Rick Bayless Talking of cooking in mexico city makes me crave Lamb Barbacoa


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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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Contramar: 6 aps & 3 entrees later: gr8 sope of red chile fish w crema &queso fresco stands out Contramar: pescado a la talla, split pargo (drum) cooked over coals with red chile marinade Organ grinder outside Contramar: century old instrument. Biggest collection in world is here in DF
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