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Making guacamole for evening service with the most perfect Michoacan avocados.
25 Jun 2011 01:36

Making guacamole for evening service with the most perfect Michoacan avocados. 



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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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This Hawaiian big eye tuna for one of the ceviches tonight is stunningly beautiful! Cubes like little jewels! Making guacamole for evening service with the most perfect Michoacan avocados. Working on a roast Kilgus Farm goat chop dish for next Topolo menu. This stuff is so rich, mild, tender!
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