It&#x27;s interesting that high star restaurants are expected to not serve more common ingredients. I went to Manresa in Los Gatos once. Very good but I felt that I was being filled with bread (which was divine) between courses but would have preferred to see what they could do with chicken as a cheap filler instead. Now I have some idea why they would not use it as a filler dish.<p>I also find that if a place like Oaxaca has no Michelin stared restaurants, the Michelin guide is limited to a kind of food and not necessarily the best food the world has to offer. Though I am probably overly partial to mole in it&#x27;s various forms...