MEXICO | Thursday, 13 Mar 2014 | Photo Gallery | Scholarship Entry
Ingredients Requested from and graciously given by the chef at Café SP in Oaxaca, Mexico, with only a little bit of arm twisting.. Serves 4 Enchiladas: 2 cups dried hibiscus flowers* 2 tbsps olive oil 1 brown onion, finely chopped 2 tomatoes, finely ...
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Tags: Passport & Plate: ITALY 2014
