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August 14, 2025 22 mins
In El Paso, chef Emiliano Marentes is preserving Mexican culinary traditions while infusing them with a modern sensibility. At ELEMI, his intimate taco-focused restaurant, Marentes makes tortillas from scratch through the ancient process known as nixtamalization but takes a contemporary approach to plating. He joins SAVEUR editor-in-chief Kat Craddock to talk fresh masa, Sunday menudo, and his hometown of El Paso. Learn more about your ad choices. Visit megaphone.fm/adchoices
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