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There’s a taste I can’t get out of my head.

Source: A line in the sand: Rosio Sanchez, center, and colleagues prepare a dish of coconut and caviar at worthtraveling- to-except-it-doesn’t-existanymore Noma Mexico in Tulum.

Octopus, but octopus cooked in the most peculiar fashion: an arm, neatly curled, first wrapped in corn husks that had previously been buried, baked, and left to ferment underground; then packed in a slurry of nixtamalized cornmeal and roasted

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