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Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.
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Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.
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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.