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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 ...

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, tha...

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....

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 ...

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 the...