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nixtamalized corn
Course Contemporary Mexican Cuisine
Chileatole and squash
See recipe
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Potato and fruit paper
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Digestive Gin Tonic
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Chard meringue with mint
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Banana split
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Gadus
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alioli sauce
annatto
apple cider vinegar
base kombucha
buckwheat
butter croissants
cashew
cayenne peppers
chai spices
Chardonnay vinegar
cod belly
dark chocolate 64%
dried tomato
Dwarf Cavendish bananas
eucalyptus syrup
Fat-soluble powder food colors
ground pepper
Jivara 40% milk chocolate
loquat cream
lukewarm water
Mascarpone ice cream
melted coconut fat
Mulato chili
passion fruit pulp
pickled white onion
pickles
pine
Pineapple juice
pine nut
piquillo peppers
plantain
plum tomato
powdered rose pepper
raspberry
sesame seed
shichimi togarashi
solid natural yeast
spelt
strawberry juice
toasted nuts
tripe
vanilla essence
vegan coconut yoghurt
white cabbage
white sugar
