Through interviews, stories, 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, all while helping you prepare its lighter dishes at home.
Volume 4 takes us to Mexico City, where we eat our way from El Pedregal to Coyoacán and Toluca, to navigate one of the world’s most influential dining scenes against the backdrop of its storied history. Featuring recipes and stories from Enrique Olvera, Jorge Vallejo, Gabriela Cámara, and dozens of other chefs, servers, and vendors, this issue tells the story of the Mexican capital—and what an explosion in modern dining means against the backdrop of rich tradition.
Twice a year.
144 pages, 7.5 x 9.5 inches.
465 g or 16.5 oz.
Printed in Canada. Fulfilled from our warehouse in Seattle, United States.
Published, edited, and designed by Digital Ventures, LLC in New York City.
Media kit coming soon.