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Rick Bayless
Our last "More Mexican Everyday Cookbook Give Away" recipe: seductive coconut bread pudding ow.ly/M5aLQ pic.twitter.com/2nmGdGxrnb
Our last #MoreBayless "More Mexican Everyday Cookbook Give Away" recipe is this seductive coconut bread pudding Ready? Go! ow.ly/M5aLQ
Just added the summer shrimp&scallop cocktails to menu @ Xoco River North ... But will summer ever come? #ColdApril pic.twitter.com/siZ8Nr3MGP
Just added the summer shrimp&scallop cocktails to menu @ Xoco River North ... But will summer ever come? #ColdApril
Headed to NYC for Beard Media awards for r @TheFeedPodcast! @SteveDolinsky & I taped a hilarious piece w @JustinKaufmann to play 2nite on WGN during awards
Inspired by my new book! #MoreBayless RT @foodandwine How to add Mexican flavor 2 every meal: fandw.me/1DpMkzu pic.twitter.com/sGwQrBGif9
Shout-out to the winners of #MoreBayless cookbook giveaway Round 3: ow.ly/M2uKO Ur cookbooks ship ASAP! pic.twitter.com/Q5YFoXq2Gb
Shout-out to the winners of #MoreBayless cookbook giveaway Round 3: ow.ly/M2uKO Ur cookbooks ship ASAP!
From Xoco: sometimes all you need is a skillet-baked Mex chocolate-hazelnut cookie with soft serve. pic.twitter.com/YXUw9ymgJa
From Xoco: sometimes all you red is a skillet-baked Mex chocolate-hazelnut cookie with soft serve.
A plum position is opening up in Topolo's pastry dept. Know someone? Resumes: ksouthard@fronteragrill.net pic.twitter.com/cBv3n6zUfT
Attention! A plum position (pun intended?) is going to open up in Topolo's pastry department. Know someone? Resumes: ksouthard@fronteragrill.net
RT @Eater World's most interesting human answers ur questions LIVE on Mon (it's @Rick_Bayless) eater.com/forums/celebri… pic.twitter.com/kgKcncCUov
Happy Earth Day, reflecting on r relationship to r environment. At Frontera/Topolo/Xoco, we work to minimize rimpact. pic.twitter.com/W57WtEQuxk
Happy Earth Day, a moment to reflect on our relationship to our environment. Restaurants create a lot of waste. At Frontera/Topolo/Xoco, we work to minimize its impact.
I'm a sucker for toasted meringue and honey Manila mango. And coconut milk tres leches. Xoco River North. pic.twitter.com/6sVCo0FJjF
Topolo's chef de cuisine Andres Padilla plating dishes from the Chiapas menu for Eater's Tasting Menu in 60 seconds! pic.twitter.com/sUjolNHDQl
Topolo's chef de cuisine Andres Padilla plating dishes from the Chiapas menu for Eater's Tasting Menu in 60 seconds! Very excited to share it.
Nice! RT @Magnolia3407 salmon w toasted peanut salsa 4 lunch. Hubs had salsa w grilled chkn & loved it #MoreBayless pic.twitter.com/J1n6NSVADn
I LOVE this herby, spicy caldo verde with smoky chicken, rice, avocado, broccolini, pea shoots at Xoco River North!
STUNNING meal @ Gato NYC lstnght. Lamb pizza,stuffd piquillos,burrata,rstd caulflwr,stmd halibut, on&on. Go, go, go! pic.twitter.com/uGdxq6wkgD
Had a STUNNING meal at Gato NYC last night. Lamb pizza, stuffed piquillos, burrata, rstd cauliflower, steamed halibut, on & on. Go, go, go!
So honored. @epicurious calls “Mexico One Plate at a Time” an all-time Top 10 cookbook. ow.ly/LSdxY pic.twitter.com/85pB2OHJY7