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SOMA Camp 2007 Presents ~The Sunday Night Dinner~ South of the Border Slaw Our rendition of how a slaw from, say Oaxaca, could taste. Prickly pear fruit (“tunas”)-based dressing, seasonal winter citrus, pickled wild
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Document Date: 2016-05-09 12:22:30
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File Size: 64,67 KB
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Company
SOMA Culinary Group /
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Country
Mexico /
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Facility
SOMA Camp /
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IndustryTerm
comfy-food /
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Person
Patrick Hamilton /
Jill Nussinow /
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Position
Sous Chef /
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Region
Northern Mexico /
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SocialTag
Cuisine of the Southwestern United States
Latin American cuisine
Tex-Mex cuisine
Salsa
Tamale
Enchilada
Food and drink
New Mexican cuisine
Cuisine of the Western United States