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When we refer to Oaxacan food, what first comes to mind are moles, chiles rellenos, tamales, gusanos de maguey and chapulines.

If we think about it, we will find that there is a great variety of dishes that originated in Europe r in other parts of the world and were adapted to totally regional ingredients.

In Maria Bonita we occupy ourselves with the rescue of old time recipes that are being lost in the desire to try new culinary forms, and we have left behind many of the flavors passed down to the traditional Oaxacan family.

We are the six generation in conserving the traditional recipes of our family.
 
         
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