with pork. the ears, tail and snout, topped with a drizzle of pilancillo syrup. >> chef ray: i've got one more present for you guys here. a little pre-dessert. eddie, i know it's your favorite, eddie. >> eddie: it's my favorite. >> chef ray: we have the foie gras rebanada here, so it's sort of like a pre-dessert. it's sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one we've got foie gras in our butter. we've kind of upped the ante a little bit. and then some piloncillo. >> anthony: great, thank you. man, i am loving this meal big time. >> chef ray: thank you so much. thank you. >> eddie: this is the most nostalgic dish i've ever had at a restaurant in los angeles. in mexican panaderias, this is called areva nada. nothing says my childhood like this dish right here. >> anthony: i've worked in french and italian restaurants my whole career, but, i mean, really if i think about it, they