Over the past few days we have taken you on a small tour of Latin American restaurants but the journey is not over yet. Today, we take you to Monterrey, Mexico to visit Chef Guillermo González Beristáin at his restaurant Pangea. Chef Beristáin's cooking sees local ingredients given the modern French treatment to create delectable combinations like foie gras with tuna. http://www.theworlds50best.com/globalselection/pangea.html
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