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5 Nov 2015 17:01

Nov 2, making mucbipollo (pit-cooked tamal for Day of the Dead) at Hacienda Chichén 



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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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We are SO PROUD to serve handmade tortillas from 100% non-GMO heirloom corn from Uruapan, Michoacan. Nov 2, making mucbipollo (pit-cooked tamal for Day of the Dead) at Hacienda Chichén MOPAT scout: Hunucmá:Doña Lupita&local food author David Sterling:Pollo en Bistec: bistec recado-orange mar+chic+veg
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