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Chef Carlos Gaytan cites the French invasion of Mexico in the 1860s as the inspiration behind his Mexican-French restaurant concept. Sopes made with duck fat and topped with escargot and chimichurri butter: The most delicious history lesson ever. Chicago Dining Examiner Emily Szopa joins Chicago Bites for dinner at Mexique.
.jpg "The most delicious history lesson ever: Mexique in West Town")
The most delicious history lesson ever: Mexique in West Town
examiner.com - 49 weeks ago - 520 views
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