At Grana ($$$), our food critics consistently recommend: Coliflor Asada, Ceviche de Pepino. Coliflor Asada scores 95.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Whole-roasted cauliflower with burnt leek ash, almond cream, and herb oil. The signature vegetable course.
"Jorge Diez treats vegetables the way protein kitchens treat their best cuts. This cauliflower gets the same attention as a prime steak elsewhere."
Cucumber ceviche with aguachile negro and sea herbs. Cold, precise, technically exact.
"The aguachile negro is technically pure — black from squid ink and dried chiles, not food coloring. Cold, precise, honest."
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