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Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba)
Venison Goulash (Ozpörkölt)
Mole With Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo)
Poblano Chiles Stuffed With Beef and Cheese (Chiles Rellenos)
Pork and Hominy Stew (Posole Rojo)
Wild Boar and Soft Polenta With Wine Sauce (Wildschwein in Rotwein Sosse mit Polenta)
Huê´-Style Spicy Beef and Rice Noodle Soup (Bún Bò Huê´)
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SAVEUR EDITORS
Creamed Tuna on Toast (Apcray on Apcray)
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Grape-Filled Strudel With White Wine Sauce (Szōlōs Rétes Bor Szószban)
Candied Squash and Sweet Potatoes (Calabaza y Camote)
Rose Napoleons
Cinnamon–Apple Fritters With Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
Grilled Tomato Salsa
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SAVEUR EDITORS
Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota)
Pineapple Upside-Down Cake
Michelada
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