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Refined and redefined
If you want to understand the evolution of Mexican food in the last decade, then you must eat at Paxia. The elaborated dishes created by chef Daniel Ovadía elevate traditional ingredients to new heights. Mole de guajolote (turkey in mole sauce) is no longer a meal eaten only in markets, but also in luxury restaurants. Here, tradition becomes something new, and you never know what you might find on your plate.
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