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Menu: An Afternoon at the State Fair
Shrimp with Tomatoes and Feta (Garides Saganaki)
Chickpea-Flour Crêpes (Socca)
Pumpkin Seed Salsa (Sikil P’ak)
Chiles Curtidos (Pickled Peppers)
Churros (Mexican Fritters)
Tomato and Chile Salsa (Salsa Roja)
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SAVEUR EDITORS
Agua de Piña con Nopal (Pineapple and Cactus Drink)
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Slow-Cooker Blueberry Butter
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
Frijol con Puerco (Pork and Black Bean Stew)
Atole de Mora Negra (Blackberry Masa Drink)
Cobb Salad
Michelada con Camarones (Spicy Beer Cocktail with Shrimp)
Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce)
Oaxacan Red Chile Enchiladas (Enchiladas de Chile Ajo)
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