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Chef Claudette Zepeda's Favorite Foods in Jalisco, Mexico
"For a true lesson in maíz, I go to Xokol, where chefs Xrysw Díaz and Óscar Segundo honor heirloom corn and indigenous ingredients through intentional, creative modern cooking; the menu changes daily, the chefs are “one with corn,” and I never feel like I can order wrong because they pay so much homage and honor to the corn — they don’t do it to be cool, they do it because they really care." - Annie Brown Verdin
