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Course Contemporary Mexican Cuisine
Course Contemporary Mexican Cuisine
False toast of beef tendon with pickled broad beans
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Course Contemporary Mexican Cuisine
Black aguachile with cured fish
See recipe
Course Contemporary Mexican Cuisine
Chileatole and squash
See recipe
Course Contemporary Mexican Cuisine
Salad of stems with pistachio and lemon emulsion
See recipe
Course Contemporary Mexican Cuisine
Short rib barbecue with romeritos and asmoky jus
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