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On the west end of Playa Venao, Guatemalan chef Andrés Morataya opened the restaurant Panga in mid-2016, sourcing sustainable spider crabs from a local diver and oysters from a farm on nearby Isla Cañas. Morataya brines his chickens in ocean water, forages for wild berries, and experiments with food waste such as fish fins, which he smokes over nance wood, fries, then serves in a soy-vinegar sauce.

This appeared in the November/December 2017 issue.
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Pedasi, Panama
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