From the refined restaurants of Mexico City to the country's regional cooking, from the foods of the desert to those of the sea, the flavors of Mexico are some of the freshest, boldest, and most delicious in the world. It's all here: singular burritos from Juárez; the intense moles of Puebla; the soul-satisfying dishes of the Yucatán. But it's the people of Mexico who bring these foods to life - from the authority Diana Kennedy to the home cooks and chefs from all over the country who opened their kitchens to us. In this issue, discover recipes for the salsas, grilled meats and fish, soft tortillas, slow-simmered stews, and more, that define the cuisine. The time has come to celebrate Mexican cooking for all that it is. Join us.See the entirety of the Mexico issue »
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