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And ingredients of mexico or do you or not? eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our 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 ....
anthony: do you have any responsibility to preserve and protect the traditional flavors and ingredients of mexico or do you or not? eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our 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 ....
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. ....
Grandfathers cooked for us. anthony: do you have any responsibility to preserve and protect the traditional flavors and ingredients of mexico or do you or not? eddie: yeah, of course. everything that you see here in front of you is inspired by something that we had as a child, but how do we present that with our training and how do we present that with our 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 ....