Saturday, March 30th I hosted a foodie networking event with Melissa Joy Dobbins called “Bayless Brunch and Hot Chocolate Demo.” We invited foodies, registered dietitians, chefs, and food writers/bloggers to join us at the Frontera Grill for brunch. Guests enjoyed brunch selections that included: Iroquois Hot Cakes, Red Pozole, Chilaquiles with Red or Green Sauce, Eggs a la Mexicana, or Chicken in Guajillo. Here are a few of the dishes:
Chilaquiles with Green Sauce
Chicken in Guajillo
I ordered the Iroquois Hot Cakes and they were amazing!
After brunch, guests enjoyed a hot chocolate demonstration with tasting in Rick Bayless’s cookbook library. XOCO’s chef Shaw Lash and manager Arthur Mullen gave a wonderful presentation on the journey of the cocoa bean to a delightful cup of hot chocolate. Rick Bayless had numerous cookbooks in both Spanish and English throughout his library.
All the cocoa beans used to make hot chocolate at XOCO are from the State of Tabasco in Mexico.
After the Cocoa nibs are extracted and ground down, it takes one ounce of the chocolate to make one cup of their tasty hot chocolate.
XOCO adds other spices to the ground chocolate to make numerous different hot chocolate varieties.
Our group got really excited as Arthur started pouring out the hot chocolate for us to try!
The hot chocolate we tried was made with water, salt, cinnamon, and sugar. And was…DELICIOUS!!!
Thank you to all the foodies that attended, Arthur Mullen, Chef Shaw Lash,
and the Frontera and XOCO staff!