Elfego's mise-en-place for dinner service: three ceviches and cured salmon with roasted peanut-arbol salsa
7 Nov 2010 00:07

Elfego's mise-en-place for dinner service: three ceviches and cured salmon with roasted peanut-arbol salsa 



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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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Sign is in the window at Xoco; new breakfast items are in full swing Elfego's mise-en-place for dinner service: three ceviches and cured salmon with roasted peanut-arbol salsa Tasting new dishes for next Topolo menu: here is part of Chef Brian Enyart's mise-en-place for the tasting
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