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Reward yourself for your trip with four, seven, or 10 oysters from Bahia Falsa, or an octopus sope with a glass of sauvignon blanc by oenologist Veronica Santiago of the Mina Penélope winery.
Rodriguez 3, Borden 1, Saathoff 1, Suggs 1, Kuzma 1; Bishop, Borchardt 1.
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Her tasting menu can include a Tarascan pozole of black corn and beans, or her take on mixiote, a pre-Hispanic dish of meat cooked in parchment, in this case utilizing local quail in bitter orange.
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Cetto winery, Miguel Ăngel Guerrero âchef, forager, diver, and hunter â brought his trademark Baja-Med cuisine to wine country.