On September 14th, four chefs at the forefront of Mexican cooking will meet in Chicago. They'll talk. They'll cook. They'll debate. Whatever they do, we'll put it here.
One of Stupak’s plated demo dishes: a shrimp tostada made with wavy masa crisps, sea urchin mousse and shrimp. “This dish has all the integrity, texture, crunch that you would expect in a tostada, just presented in a different way.” CC: empellon

One of Stupak’s plated demo dishes: a shrimp tostada made with wavy masa crisps, sea urchin mousse and shrimp. “This dish has all the integrity, texture, crunch that you would expect in a tostada, just presented in a different way.” CC: empellon

— 1 year ago with 26 notes
#Empellon  #ModMEX  #tostada  #mexican food  #rick bayless 
  1. chefly1 reblogged this from modmex
  2. abraxasmark reblogged this from modmex
  3. semi-professional-chefs reblogged this from gastro-nomique
  4. meonoboy reblogged this from gastro-nomique
  5. gastro-nomique reblogged this from revoltagainstreality
  6. revoltagainstreality reblogged this from modmex
  7. my-cup-of-joe reblogged this from empellon
  8. thefoodtree reblogged this from empellon and added:
    Stunning work from Alex in inspiration
  9. nymphobserver reblogged this from empellon
  10. empellon reblogged this from modmex
  11. modmex posted this