Topolobampo: a beautiful mise-en-place in the cold seafood/marisquería station
21 Jul 2010 23:57

Topolobampo: a beautiful mise-en-place in the cold seafood/marisquería station 



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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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Cutting some of the newly arrived peashoots from Three Sisters Garden for lunch service. Topolobampo: a beautiful mise-en-place in the cold seafood/marisquería station An embarrassment of riches in Frontera/Topolo kitchens: Spence Farm squash blossoms
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