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José Andrés Wire

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DC readers may not make it to José Andrés' Mi Casa restaurant in Puerto Rico anytime soon, but they can get a peek into how the chef makes a wacky coconut dish. Tim Carman goes through the labor involved in making Andrés' coquitos, a dish which uses a similar technique to his liquid olives at Minibar. For additional randomness, hear the chef's recommendations for Spanish cheese sources.

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