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The parts for choriqueso torta in Xoco, emerging from wood-burning oven; chorizo-cheese, crusty roll, rstd peppers
11 Aug 2010 20:11

The parts for choriqueso torta in Xoco, emerging from wood-burning oven; chorizo-cheese, crusty roll, rstd peppers 



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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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Plus:  at Xoco, we started a new breakfast muffin: Iroquois white corn, Klug Farm raspberries,citrus crunch on top The parts for choriqueso torta in Xoco, emerging from wood-burning oven; chorizo-cheese, crusty roll, rstd peppers Habaneros roasting over the wood grill for habanero-lime-roasted garlic salsa for Xoco's cochinita pibil torta
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