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
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
experience that s going to give people value to want to pay more for it? robin: i think los angeles is kind of a stage for that next level and chef ray is doing a really good job of that. he s presenting stuff like this, and that s what s going to elevate people s mindset in terms of what you can do with this food. anthony: chicharron, skin on pork, curred and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and raddish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaco. camote, an okinawan sweet potato 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.
oaxaco. camote, an okinawan sweet potato 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.
people value to want to pay more for it? robin: i think los angeles is kind of a stage for that next level, and chef ray is doing a really good job of that. he s presenting stuff like this, and that s what s going to elevate people s mindset in terms of what you can do with this food. anthony: chicharron, skin on pork, cured and salted, cooked sous-vide for 36 hours, then deep fried and served with elephant garlic mojo and radish sprouts. tamales, a slow-cooked lamb neck with oyster mushrooms and queso oaxaca. camote, an okinawan sweet potato with pork. the ears, tails 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