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Oh, but I can't say goodbye to Oax Christmas w/o a thin-crisp buñuelo from streetstall drizzled w piloncillo syrup
27 Dec 2010 04:41

Oh, but I can't say goodbye to Oax Christmas w/o a thin-crisp buñuelo from streetstall drizzled w piloncillo syrup 



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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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Casa Oaxaca Restaurant: mezcaltinis: r to l: tamarind orange, green (cuke, epazote, pineapple), two passion (passion fruit, apple) Oh, but I can't say goodbye to Oax Christmas w/o a thin-crisp buñuelo from streetstall drizzled w piloncillo syrup So different working in the airport! But we're moving toward opening Tortas Frontera! Here's first preview pic
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