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For lunch I stopped under the arches of El Monje restaurant on the Plaza Quiroga to savor local specialties: lightly battered fresh whitefish (from a farm and not polluted Lake Patzcuaro) and Tarascan soup: blended beans, chilies and tomatoes, poured over fried tortilla strips, with melted cheese, avocado and cream on top.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com