9 Feb 2011 18:29
Nectar (Merida) highlights:"surf'n'turf" 3 seafud+peccary/quail/venison, veg,herbs,avoc,chicharron powder,2 glaces
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Rick Bayless
ChicagoChef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time
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