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Joseph Hernandez

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The  Mexican hot chocolate at Bodega features a cloud of horchata whipped cream, topped with crispy chocolate pearls and a house-made dark chocolate marshmallow.
Truck stop nachos from Lonesome Rose.
Ampersand Wine Bar's chef-owner Darren McGraw.
The huachinango estilo Nayarit (Nayarit-style snapper) at Mariscos Sirena is big enough for two, with piquant chile sauce and papery, textural skin.
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