MEXICO-GASTRONOMY

Lamb ribs with radish, "Chile de agua", Mexican green sauce and guacamole, prepared and served by Alejandro Ruiz, chef of the "Casa Oaxaca" restaurant, on July 29, 2014 in Oaxaca, Mexico. Ruiz said that aware that he could not surpass the "moles negros" from the best cooks of Oaxaca, was convinced that the only way to succeed was to innovate and do things differently. AFP PHOTO/OMAR TORRES (Photo credit should read OMAR TORRES/AFP via Getty Images)
Lamb ribs with radish, "Chile de agua", Mexican green sauce and guacamole, prepared and served by Alejandro Ruiz, chef of the "Casa Oaxaca" restaurant, on July 29, 2014 in Oaxaca, Mexico. Ruiz said that aware that he could not surpass the "moles negros" from the best cooks of Oaxaca, was convinced that the only way to succeed was to innovate and do things differently. AFP PHOTO/OMAR TORRES (Photo credit should read OMAR TORRES/AFP via Getty Images)
MEXICO-GASTRONOMY
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Contatta l'ufficio locale per informazioni su qualsiasi tipo di uso commerciale o promozionale. Diritti editoriali illimitati per Regno Unito, Stati Uniti, Irlanda, Italia, Spagna, Canada (escluso Quebec). Diritti editoriali limitati in altri Paesi. Contatta l'ufficio locale.TO GO WITH STORY BY CAROLA SOLE
Attestazione:
OMAR TORRES / Staff
N. Editorial:
453111620
Collezione:
AFP
Data di creazione:
29 luglio 2014
Data di upload:
Tipo di licenza:
Rights-managed
Info sulla liberatoria:
Senza liberatoria. Ulteriori informazioni
Fonte:
AFP
Codice a barre:
AFP
Nome oggetto:
Mvd6628826