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Uploaded by ebexpat on Feb 14, 2011
Remixto Chef Brent Marsh returns to his "Mexican Coastal Roots" by making a trip to the Port of Progreso. Here he takes us for a tour through the small Progreso Market, in search of ingredients to make today's dish: Pescado a la Talla.
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arriba acapulco
jose59770 1 month ago
great!! recipes my friend yamiiii, i going to need more,,
oneboy12345 1 month ago
excelete receta amigo...yo soy de acapulco y realmente me parecio muy buena tu forma de hacer tan practica dicha receta..te felicito
chofocles52 1 year ago
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arriba acapulco
jose59770 1 month ago
great!! recipes my friend yamiiii, i going to need more,,
oneboy12345 1 month ago
excelete receta amigo...yo soy de acapulco y realmente me parecio muy buena tu forma de hacer tan practica dicha receta..te felicito
chofocles52 1 year ago