It’s also where dozens of chefs are reimagining 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.
Volume 4 eats its way through Mexico City and brings you stories, photos, and light recipes from the Mexican capital’s greatest chefs.
Ambrosia magazine is a new publication about culinary travel, exploring the lighter side of a region’s cuisine through interviews, recipes, and photo essays from its great chefs. Sharing food is intimate. The best way to get to know a place and its people is to come hungry and eat as the locals do. But getting a taste of local flavor shouldn’t come at the expense of eating well. Ambrosia explores the lighter side of a region’s cuisine. Through interviews, photo essays, and step-by-step recipes from its great chefs, Ambrosia eats its way through a region, from roadside stands to Michelin-starred restaurants, and pinpoints what sets the region’s cuisine apart and helps you prepare its healthier dishes at home.
Content: Ambrosia Magazine – Volume 4
Enrique Olvera (Pujol) / Elena Reygadas (Rosetta) / Jorge Vallejo (Quintonil) / Gabriela Cámara (Contramar) / Edgar Nuñez (Sud 777) / Eduardo García (Máximo Bistrot, Lalo) / Pablo Salas (Amaranta) / and more…
Details
7.5″ x 9.5″, 144 pages, offset UV-printed and perfect bound, full color on uncoated paper. Carbon neutral printing and no ads.
