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Chef Alejandro Villagomez's extensive fine dining background both in Mexico and abroad converge at NEMI. The tasting menu highlights Baja California ingredients almost exclusively (though French truffle may make an appearance), and the Mexican wine pairing perfectly complements the experience. The meal begins with small bites such as green melon in an aguachile or watermelon infused with Mexican sake, while the chef's international influence is best seen in courses like butternut squash bisque with vanilla and apples. A hoja santa-wrapped tamal with salsa verde and huitlacoche, topped with a q