CMN Video: Chef Rick Bayless at NY Times Travel Show, Part2
CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2 Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.
A production of The Culinary Media Network. www.culinarymedianetwork.com
Labels: Chef Rick Bayless, Mexican Food, Mexico
posted by ReMARKable Palate @ 2:06 PM
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