Ximena and Alejandro in Los Cabos
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Buffets for most of the courses were housed in small canvas pavilions, trimmed in a vivacious shade of coral. Inside each pavilion, a cooler and a warmer kept extra food fresh to prevent the waitstaff from having to shuttle food back and forth in plain sight.
Garrett Holden
From:
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- This content originally appeared in Brides magazine.
