Working on a roast Kilgus Farm goat chop dish for next Topolo menu. This stuff is so rich, mild, tender!
25 Jun 2011 01:38

Working on a roast Kilgus Farm goat chop dish for next Topolo menu. This stuff is so rich, mild, tender! 



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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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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! Had 1 of my fave dishes on Topolo menu: Kilgus goat barbacoa, heirloom ayocotes, salsa verde jewels, smkd marrow
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