Through interviews, stories, photo essays, and step-by-step recipes from its great chefs, Ambrosia eats its way through Mexico City. It’s where the people and traditions from geographically and gastronomically different regions of Mexico collide, where ways of life in the Yucatecan jungle meet those from Baja’s beaches. It’s also where dozens of chefs are re-imagining the country’s rich food traditions and, in the process, making Mexico City one of the most exciting places to dine right now. In this issue, the Mexican capital’s great chefs—street vendors and guardians of hallowed institutions, young guns and veterans—tell us, through their own words and recipes, about the rise of modern dining in the city, and where it’s all going next.
DETAILS 7.5" x 9.5", 160 pages, offset UV-printed and perfect bound, full color on uncoated paper. Carbon neutral printing. No ads.