Description: Chef Rick Bayless, of Chicagos Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A Production of the Culinary Media Network. www.culinarymedianetwork.com
Tags: bayless chef cooking culinary food fork frontera gilded media mexican network palate podcast remarkable rick
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