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Abigail Mendoza Ruiz, a cook of traditional prehispanic food, cooks in Teotitlan del Valle, in Oaxaca in southwestern Mexico is considered one of the culinary capitals of Mexico. The mountainous state is home to one of the largest indigenous populations in Mexico, which has created a rich and diverse cuisine. Oaxacan food has made its mark on the global food map and drawn praise from international food experts and chefs -- and is one of the key reasons many foreign and local tourists visit the region. The story would feature interviews with local chefs, including a female chef from the Zapotecas indigenous group who is trying to preserve the pre-hispanic cooking style and a male chef who owns the most expensive and most famous restaurant in Oaxacca, plus a woman who runs a cooking school and local tourists. Lots of colour and incredible dishes.