La Capilla Resto, Zaachila, Oaxaca: just pulled top off barbacoa pit. Ready to pull up the meat. Amzgly aromatic
26 Dec 2010 01:33

La Capilla Resto, Zaachila, Oaxaca: just pulled top off barbacoa pit. Ready to pull up the meat. Amzgly aromatic 



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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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La Capilla Resto, Zaachila, Oaxaca: Consome ready to serve as first course before goat barbacoa. La Capilla Resto, Zaachila, Oaxaca: just pulled top off barbacoa pit. Ready to pull up the meat. Amzgly aromatic La Capilla Resto, Zaachila, Oaxaca: huge, crispy tlayuda from woodburning oven w chorizo and coloradito drizzle
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