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Nectar (Merida) highlights: sashimi robalo, wild shroom vinaigrette, coral honeysuckle, cil, toasted bread "puree"
9 Feb 2011 18:13

Nectar (Merida) highlights: sashimi robalo, wild shroom vinaigrette, coral honeysuckle, cil, toasted bread "puree" 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Lunch at Kinich in Izamal YUC: papadzules tortilla around hb egg, pumpkinseed sauce, tomato sauce. Nectar (Merida) highlights: sashimi robalo, wild shroom vinaigrette, coral honeysuckle, cil, toasted bread "puree" Nectar (Merida) highlights: Banana leaf wrapped fish/plantain/green chile cooked in clay. Broken open with rock
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