The heady air of anticipation surrounding our visit to Txokos developed into full-blown excitement by the time we’d given the menu a once-over. Even after waiting patiently for 20 minutes outside on a ...

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YEARS AGO, Alexandra Raij wondered why Eder Montero, her colleague in the kitchen at the now-closed Meigas in New York, was always imploring her to use more salt. Then one day, when Mr. Montero tasted ...