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Plating the ensalada de xoconostle y corazón de maguey
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Finishing touches on the 1st course: ensalada de xoconostle con corazón de maguey
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The table's set
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1st Course: Ensalade de xoconostle con corazón de maguey
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Chef Enrique Olvera in the kitchen of Casa Dragones
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Selecting herbs
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La Prensa Mexicana
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Tequila Casa Dragones
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Chef Enrique Olvera explaning the 1st course
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2nd Course: Huachinango, chícharo, y crema de amaranto
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3rd Course: Chicharrón con puerco del Yucatán
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4th Course: Buñuelos
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5th Course: Atole
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A quiet dinner in a 400-year-old estate
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Cerveza San Vicente