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Course Contemporary Mexican Cuisine
Course Contemporary Mexican Cuisine
False toast of beef tendon with pickled broad beans
See recipe
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
Recipes by Oswaldo Oliva
Short rib barbecue with romeritos and asmoky jus
See recipe
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Divorced eggs
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Huevos rabo de mestiza
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aromatic oil
asafoetida
brie
chalaca
corn starch
dill vinaigrette
Double Cream
dried oregano
fermented coconut ice cream
filo pastry
frozen stabilizing agent
gin
grapefruit
greave seeds
ground ginger
herbs
icing sugare
jalapeños
Light green olive
macaroni
morron peppers
parsnips
pasteurized egg white
peanuts
pectin HM
Pedro Ximénez vinegar
pesto
Pomegranate
Port Reduction
raisin
red beans
requeson fresh cheese
sachatomates
snow peas
spring onions
stew
Superspaghettino
tiger’s milk
tomato puree
Valrhona Gianduja
vegetable puree
vongoles
white onions
white potato
yuca
