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At the Sorlut Oyster Stand we will have the pleasure of having a very experienced cook, Pilar Arteaga. With more than a decade of experience as a cook in the most prestigious Michelin star restaurants (Zuberoa -Akelarre) in San Sebastian, Pilar Arteaga from the Basque Country presents us and shares recipes from her recently published book El Sabor de México en las Cocinas de Euskal Herria. Oyster taquito and michelada, a pintxo with an explosion of flavor, today's proposal, two peculiarities of its place of origin, Mexico City.