Chef Norman Van Aken of Norman’s, Miami Yield: 6 Servings Xocopili Jus: 1/4 cup canola oil 2 oranges, quartered 2 apples, quartered 1 garlic head, halved lengthwise 2 onions, cut into eights 2 carrots, peeled and sliced 1/2″ inch thick Read More …
Xocopili Quail