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CHAAK Kitchen
Smoke and spice from the Yucatán arrive in Tustin through careful hands and an understanding of the peninsula's layered culinary traditions. Charred habanero salsa clings to crisp corn empanadas; cochinita pibil, marinated in citrus and achiote, yields to a fork beside fresh tortillas. It's cooking that takes its ingredients and history seriously, without performing either.
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