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Chef Hugo Guajardo of El Jonuco is pushing the envelope on Norestense cuisine, researching around the state and finding the best ingredients. First, he takes us to where he sources his carne seca from the family-owned restaurant El Caminante, which has perfected the art of drying meat. Then Pati has lunch at El Jonuco, where she tries his spin on local delicacies and continues on to his home where he teaches her his take on charred chicken.
