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CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3

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Uploaded by on Jul 14, 2008

Chef Rick Bayless, of Chicago's 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

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  • Where ever you are Rick, thanks!

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