Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (Pati Jinich) High Altitude cooks with an appetite for

cooks with an appetite for Mexican cuisine–and Kennedy devotees old and new–can at last serve and enjoy real Mexican food

lonely for home cooking

In this issue:

If you watched people as they ate

Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants

Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens (Pati Jinich) High Altitude cooks with an appetite forOn her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners Enchiladas with fresh vegetables and cheese or Drunken Rice