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A Tasty Way to Travel

It was early on a sunny morning in Southern Mexico that my family gathered in an outdoor kitchen, ready to convert a mountain of ingredients into a four-course feast. Sun-dried chili peppers, fresh nuts, chunk chocolate and a score of other ingredients were waiting to be blended into a spicy mole sauce. Crisp jicamas (roots of a local bean plant) had been set aside for salad. The buds of Castilian roses would be transformed into ice cream. It was an ambitious menuŚespecially since none of us had any idea how to make those dishes. But that was the point. We had...

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