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The Recipe of the Oaxacan Chef to Have a Successful Restaurant that Reached the Michelin Guide
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Quetzalcóatl Zurita always knew that his refuge was the kitchen. The native of Oaxaca grew between the coast, the valley and the isthmus, surrounded by family aromas and culinary tradition transmitted by grandmothers, aunts and nanas. From a young age he discovered that serving a table, trying new combinations and playing with ingredients gave him a unique satisfaction. “I was passionate about getting into the kitchen, trying, innovating and the…
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