“Mexico is perhaps the most misunderstood country and cuisine on Earth ... undervalued, under-appreciated, with tremendous, tremendous potential. These are in many cases really complex, wonderful sauces and cuisines, and I think we should pay more attention to it, learn more about it, and value it more.”
– Chef Anthony Bourdain
With a nod to the undisputed wisdom of the late, great chef, this issue of the DISH takes you deep inside a cuisine stunning for its sheer versatility and exquisite flavors. Our chefs have created a collection of extraordinary recipes that pay homage to a wide range of Mexico’s regional traditions, and will be eagerly devoured by today’s customers, who seek authenticity in every bite.