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An Afternoon With

A Tour of Mexico City’s Secret Spots With One of Its Biggest Tastemakers

The dishes flowed freely, not hemming to any specific cuisine or ingredient list so much as reveling in their own delicious idiosyncrasy: a fig salad that looked like it was invented to spite avocado toast; Octopus a la plancha; baked lasagna; and last, but not least, the restaurant’s soon-to-be-signature chicken dish.

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