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Its 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 weve got foie gras in our butter, weve 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 ive ever had at a restaurant in los angeles. in mexican panaderias, this is called areva nada. >> wow. >> nothing s...

With pork. the ears, tail and snout, topped with a drizzle of pilancillo syrup. >> chef ray: ive got one more present for you guys here. a little pre-dessert. eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its 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 weve got foie gras in our butte...

With a drizzle of pilancillo syrup. >> chef ray: ive got one more present for you guys here. a little pre-dessert. eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its 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 weve got foie gras in our butter. weve kind of upped the ante a little bit....

Eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its 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 weve got foie gras in our butter. weve 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 yo...

Oaxaco. camote, an okinawan sweet potato with pork. the ears, tail and snout, topped with a drizzle of pilancillo syrup. >> chef ray: ive got one more present for you guys here. a little pre-dessert. eddie, i know its your favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its 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....

Favorite, eddie. >> eddie: its my favorite. >> chef ray: we have the foie gras rebanada here, so its sort of like a pre-dessert. its 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 weve got foie gras in our butter. weve 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. >...