CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3
21 views since 2008-07-15
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
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