Mexico: One Plate at a Time With Rick Bayless: Dreaming of Sustainable Agriculture

USNJTV, 04.02.2017, 15:30

Chef Pedro Abascal uses local farms to supply his hotel restaurants lamb farm making roasted lamb in adobo at C-Grill grilled leg of lamb with green garlic mojo and camote mash grilled asparagus wtih pasilla crema skillet cake.



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