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La Olla: closeup of barbacoa (w blood sausage); also: chilaquiles al guajillo, higaditos, tamales de huitlacoche
6 Jul 2011 19:32

La Olla: closeup of barbacoa (w blood sausage); also: chilaquiles al guajillo, higaditos, tamales de huitlacoche 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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La Olla: chef Pilar's husband serving red chile lamb barbacoa (avoc leaf, maguey); blue corn tortillas, consomé La Olla: closeup of barbacoa (w blood sausage); also: chilaquiles al guajillo, higaditos, tamales de huitlacoche Fidencio Mezcal Distlry, Oax: roasting hearts (piñas) of espadín agave in wood-fired (oak/pine) pit.
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