Through interviews, stories, photo essays, and step-by-step recipes, Ambrosia magazine eats its way through a region.
Mexico City is where the people and traditions from geographically and gastronomically different regions of Mexico collide. In this issue, the capital’s great chefs — street vendors and guardians of hallowed institutions, young guns and veterans — share their words and recipes.
In this issue:
Issue six of Ambrosia is also available in the Stack shop.