chefkim13

Hi Chef! Just curious about using dried chiles. I notice in some of your recipes they are just toasted and some are re-hydrated. Some of the ones I buy locally are really dry and hard, is there something specific I should be looking for when buying these? Thanks! (Btw, had my bday dinner at Frontera last year, can't wait to come back!)

What is your favorite part of your job? The TV Show, live demos or cooking in house? Do you ever come out and talk to the guests at the restaurant?