5/02/2013 02:00:00 PM

What’s Next in Mex: 5 New Trends in Mexican Cooking

Takito in Chicago
While chefs like Enrique Olvera (Pujol, Mexico City) have been revolutionizing Mexico’s dining scene within the last decade, it has taken some time for “progressive Mex” to cross the border into the U.S. Inspired by rare ingredients and new techniques, some American chefs are now offering exciting menus that go beyond the typical red-salsa-green-salsa fare. Here’s a look at five trends taking over top Mexican kitchens in the U.S.


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