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Chef Maricela Vega serves her plant-based Mexican cusine including basmati rice fried with garlic, shishito Asian peppers, local tomotes and is served with a sope. (Jenni Girtman / Atlanta Event Photography)

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Chef Maricela Vega serves her plant-based Mexican cusine including basmati rice fried with garlic, shishito Asian peppers, local tomotes and is served with a sope. (Jenni Girtman / Atlanta Event Photography)

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