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Alejandro Ruiz, chef of the "Casa Oaxaca" restaurant, adds olive oil to a dorado fish dish prepared with pumpkin flower, radish and capers, in his kitchen on July 29, 2014 in Oaxaca, Mexico. Ruiz said that aware that he could not surpass the "moles negros" from the best cooks of Oaxaca, was convinced that the only way to succeed was to innovate and do things differently. AFP PHOTO/OMAR TORRES (Photo credit should read OMAR TORRES/AFP via Getty Images)
Alejandro Ruiz, chef of the "Casa Oaxaca" restaurant, adds olive oil to a dorado fish dish prepared with pumpkin flower, radish and capers, in his kitchen on July 29, 2014 in Oaxaca, Mexico. Ruiz said that aware that he could not surpass the "moles negros" from the best cooks of Oaxaca, was convinced that the only way to succeed was to innovate and do things differently. AFP PHOTO/OMAR TORRES (Photo credit should read OMAR TORRES/AFP via Getty Images)
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Credit:
OMAR TORRES / Staff
Editorial #:
453111598
Collection:
AFP
Date created:
29 July, 2014
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Source:
AFP
Barcode:
AFP
Object name:
Mvd6628824