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100 Restaurants Worth a Pilgrimage: North America & South America

F&W polled dozens of our favorite globe-trotting chefs to find out what restaurants they're dying to go to. Here, the chefs' picks in Nor...
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Slide 28 of 33
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travel

Santiago, Chile: Boragó

After cooking at Spain’s Mugaritz, chef Rodolfo Guzmán returned to Chile with cutting-edge techniques that he applies to native ingredients. The result: dishes like the vaca: short ribs that resemble chunks of soil, served with nettle “moss.” borago.cl

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