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Executive chef Anastacia Quiñones-Pittman taps into the rich tapestry of Jalisco food culture here, pouring her heart and soul into every dish that hits the table. Exceptional examples include Salmon al Pastor, Short Rib Enchiladas, and Duck Confit Mole with sautéed bok choy, lentils, pickled peppers, scallions, and aged mole.

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