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Top Chef
Episode 13: Keeping Traditional Mayan Flavor Alive
11 photos
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A Behind the Scenes Look at Episode 12

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For the Elimination Challenge, Brooke whipped up a hoja santa leaf-steamed snapper with bean and corn ragout, jicama and papaya relish.
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Sheldon concocted a grilled snapper with annatto crab sauce, Yucatan vegetables and habanero salsa.
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Shirley created a hoja santa leaf-grilled grouper with crustacean habanero tomato sauce and dragon fruit corn salad.
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Brooke put together this roasted pork loin with orange and green habenero salsas to balance out sweet and spicy.
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Sheldon's pan roasted chayote squash is stuffed with tamal and charred habanero salsa.
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Shirley brought elements of her own heritage with her masa dumpling with poached egg, chayote squash, habanero and chicharrón.
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