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The first truly American cuisine is having a revival

Without measuring any ingredients, Southwestern Pueblo chef Norma Naranjo scoops handfuls of flour, baking powder, salt and shortening into a stainless steel bowl. Naranjo dribbles in tepid water as she kneads the simple ingredients into dough. When it becomes pillowy, she gathers a bit in her fist, pinching small rounds between her thumb and forefinger.

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