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21 Mar 2015 00:00

How fresh-ground corn masa gets hand-made n2 tortillas. 2500 times a day every day we're open #Topolo/FronteraService 



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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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Deadline 2 apply 4 Frontera Farmer Fndn grants is March 1.Fndn awards small Midwestern farms up to $12,000 4 projects How fresh-ground corn masa gets hand-made n2 tortillas. 2500 times a day every day we're open #Topolo/FronteraService Air-dropped from printer 2 me: 1st copy of MORE MEXICAN EVERYDAY!! So proud/thrilled/satisfied. 2 years n the making
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