The Modern Mexican Issue

Our Modern Mexican Issue is here, and with it comes dozens of fresh recipes from chefs across the country and Mexico as well as articles that explore the current moment in Mexican cuisine. Try a recipe for a pomegranate beet aguachile from a look at Chicano culture, make a surf and turf sope that helps explain the rise of Mexican fine dining, and try a chicken molita sub from our look at how chefs are putting creative spins on mole.