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Food trip: Mexico

Sometime in late 2003, I found myself standing on the roadside in Querétaro, three hours north of Mexico City, clumsily eating a bistec taco with lime juice dribbling down my arm.

Profile: Blue Hill at Stone Barns

A quick sift through the comments reveals not just praise for Barber’s food but also a whole lot of respect and admiration for his vision. One simply writes “Mind. Blown.”

Interview: Daniela Soto-Innes, Cosme

“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”