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(COMBO) This combination of pictures created on February 07, 2018 showsa dish called "Chile de Agua" (Water Chili Pepper) with ceviche, mango, passionfruit, brown sugar and cinnamon sauce is pictured at Mexican chef Alejandro Ruiz's Guzina Oaxaca restaurant, in Mexico City on September 22, 2016; "Chiles en nogada", a dish prepared with poblano chili pepper stuffed with ground beef, tomato, garlic, onion, pear, apple, plantain, peach, raisins, pine nuts, almond flakes, walnuts and sherry, and served with walnut sauce prepared with walnuts, almond flakes, cream, pomegranate, parsley and spices, is seen on August 20, 2017 in Mexico City; "Governor Tacos", made with corn tortillas, shrimp, onion, capsicum chili pepper, cheese, serrano chili pepper and tomato, a dish from the Mexican state of Sinaloa, is served at the Gastronomic Forum in Mexico City on November 24, 2016; a dish of "Hoja Santa" (Piper auritum) served with green tomato and chili sauce, created by chef Alejandro Pinon, is pictured at "Los Danzantes" restaurant, in Mexico City's Coyoacan neighborhood on October 3, 2016; dish called "Lechon Confitado" (confited suckly pork) with "Xanducata" (red mole with thickened cheese, peanut and cabbage cooked with firewood) and purple carrot, is pictured at Mexican chef Fernando Martinez's restaurant "Seneri" -which specializes in Michoacan's cuisine- in Mexico City on April 05, 2017; dish of duck enchiladas with green mole of Michoacan and black mole of Oaxaca, created by Mexican chef Alejandro Pinon, is pictured at "Los Danzantes" restaurant, in Mexico City's Coyoacan neighborhood on October 3, 2016; "Garnachas", a dish made with corn tortillas, beef, onions, dried cheese from Oaxaca, cabbage and pickled carrots, is served at the Zandunga restaurant which offers traditional Tehuantepec Isthmus cuisine in Oaxaca, Mexico on March 1, 2017; a dish of chicken breasts stuffed with platain in Mole Poblano prepared with chili peppers, spiced seeds and chocolate, and served with rice is displayed at "Fonda Mexicana" restaurant in Mexico City on September 19, 2016; and a dish called "Chile de Agua" (Water Chili Pepper) with ceviche, mango, passionfruit, brown sugar and cinnamon sauce is pictured at Mexican chef Alejandro Ruiz's Guzina Oaxaca restaurant, in Mexico City on September 22, 2016. (Photo by AFP via Getty Images) / TO GO WITH AFP STORY by Jean Luis ARCE / More pictures in AFP FORUM