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:

• Where ways of life in the Yucatecan jungle meet those from Baja’s beaches
• Dozens of chefs reimagine the country’s rich food traditions
• The rise of modern dining in the city, and where it’s going next

Issue six of Ambrosia is also available in the Stack shop.