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Chef-owner Olga Cabrera


Tierra de Sol

Tierra de Sol

She grew up with the sweet smell of pulque-leavened breads made by her mom, a renowned local baker, and helped her abuela run a rustic comedor (lunchtime restaurant) famous for pipianes (moles thickened with pumpkin seeds) and chileajos, the Mixtecan stews powered with fruity-hot slender chiles costeños.