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Nick Terzio cooks at his Italian restaurant, Napoli's, in Mitchell. (Chris Huber/Republic)

In meat-and-potatoes country, ethnic eateries thrive

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Israel Espinosa can remember watching his mother swiftly and effortlessly pile meat, cheese and other traditional ingredients on top of one another, crafting the perfect taco at their home in Mexico. She'd then sell the food from their home at night.


"Every night she'd do that. I remember everybody coming. Everything was homemade," he said.

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