Milpero

Chef Johnny Curiel has already established himself as an adept of contemporary Mexican cuisine, but at this rarefied workshop, his aims are more ambitious still. A multifaceted tasting menu studiously marries tradition with invention, celebrating regional cuisines. The myriad of distinctive moles stitched throughout the meal illustrates the point, from a beet-tinted mole rosa dotting a bluefin tuna flauta, to a robust mole amarillo matched with American wagyu and hearty ayocote beans. The meal e

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