Full of drinks, sandwiches, poutines, nachos, pizzas, and "Things with Tortillas," all made by stellar chefs who know what the hell they're doing.
You asked, we listened. Behold our first cookbook, inspired by 'Chef’s Night Out.'
We talked to some of the best Mexican chefs about what the future of kitchens will look like with Donald Trump as president.
Legendary Mexican chef Enrique Olvera and his chef de cuisine at Cosme swung by our garden and taught us that life tastes better when you turn fresh ingredients into crispy tostadas.
Tart ground cherries and anise-y hyssop give this scallop ceviche tostada a bright, complex flavor.
I’m in a London restaurant basement and Enrique Olvera is teaching me to prepare a dish fusing fresh tomato and burrata. “We don’t like to plate with too much fuss or stuff,” he explains.
In August, a Mexican federal district judge repealed a two-year-old ban on genetically modified maize, leading many of the country's chefs to worry about GM corn replacing indigenous varieties.