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Clockwise from the top: lengua (roasted beef tongue), boar, and fried cod with chiles, cabbage, and crema.
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Left: Taqueria Nueve's new fuchsia walls. Right: The margarita
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Octopus in spicy cocktail sauce.
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Nueve's assortment of hot sauces and house pickles.
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Caesar con ceviche
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Tamales Oaxaquenos: warm, perfumed masa, wrapped in banana leaf and holding a layer of bitter black mole and bits of duck confit.
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