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One of the culinary traditions of the port of Acapulco is, without a doubt, Beto Godoy's restaurant. Founded in 1970, it has become one of the cities most renowned spots for it's "pescado a la talla", a signature dish of Guerrero. A highly versatile marinade for dishes of all kinds, with a little it of Acapulco in each bottle.
Must be refrigerated once opened.
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