Honoring Mexico's Culinary Hub, ft. Chef Eddy Escriba of Oaxaca Club

from The Restaurant Innovator · host FSR magazine

Chef Eddy Escriba of Oaxaca Club joins FSR editors Callie Evergreen and Sam Danley to talk about connecting food and culture. He shares how the restaurant is expanding the consumer palate through education, ensuring the long-term viability of mezcal production, and more.

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This episode is 42 minutes long.

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This episode was published on March 6, 2024.

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