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Prepping squash blossoms in the Frontera kitchen for a beautiful frothy sauce
18 Jul 2010 02:52

Prepping squash blossoms in the Frontera kitchen for a beautiful frothy sauce 



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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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Maria makes incredible little fresh masa quesadillas w Chihuahua cheese & epazote. Ready for the fryer Prepping squash blossoms in the Frontera kitchen for a beautiful frothy sauce First local sweet corn from Three Sisters Garden, ready for wood grill. Topped w crema, queso añejo, chile
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