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Chef Oscar Patlan is a devotee of clean, healthy preparations. The house-made tortillas could stand on their own seasoned with a little salt and lime. For meat, we adored the cochinita en adobo (roast suckling pig) and spicy, oh-so-tender chorizo. Try the tamales with Oaxacan-style mole and the mixiotes (chicken leg steam-cooked in parchment with guajillo sauce). Lunch and dinner Tues.–Sun.
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