9/19/2013

Four high-profile chefs convened in Chicago for Mod Mex: The New Face of Mexican Food, an event where each presented their take on modern Mexican fare. Rick Bayless, of Chicago's Frontera restaurant, uses local Midwestern ingredients in authentic Mexican recipes such as myriad varieties of mole sauce, while Alex Stupak, who owns a taqueria in New York City, combines elements from other ethnic cuisines, such as Chinese, to offer his patrons one-of-a-kind Mexican-inspired dishes.

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Chicago Reader

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