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  • 160 pages 
  • 19cm x 24cm 
  • Published in New York, 2017 

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.

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