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Suckling pig getting its achiote marinade. Wrapped in banana leaves, it cooks overnight in Xoco woodburning oven
27 Oct 2010 05:14

Suckling pig getting its achiote marinade. Wrapped in banana leaves, it cooks overnight in Xoco woodburning oven 



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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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New Topolo dessert: apple-cajeta tart w ground cherry jam, pomegranate jewels; queso añejo ice cr Suckling pig getting its achiote marinade. Wrapped in banana leaves, it cooks overnight in Xoco woodburning oven It's that time of year: all the storage radishes (love beauty hearts!) and turnips from Nichols Farm
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