Page 46 - Foie Gras News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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. great, thank you. man, i am loving this meal. big time. thank you so much. thank you. this is the most nostalgic dish i ve ever had at a restaurant in los angeles. in mexican panaderias, this is called areva nada. wow. nothing says my childhood like this dish right here. i ve worked in french and italian restaurants my whole career. right. but i mean, really, if i think about it, they were mexican restaurants, ecuadorian restaurants. because the majority of the cooks and the people working with me were from those countries. that s who picked me up when i

Pan dulceFoie grasLos angelesBig timeMexican panaderiasAreva nadaEcuadorian restaurants