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Gourmet September 2007 Special Issue: Latino Food – on Newsstands August 21, 2007

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“-In “He’ll Take El Alto” (page 150), Dominican-American writer Junot Díz undertakes a tour of his neighborhood in Upper Manhattan, profiling restaurants and street food that are well worth a trip uptown. Diaz, a of creative writing at the Massachusetts Institute of Technology and author of the soon-to-be-released The Brief Wondrous Life of Oscar Wao, writes: “We Domos have Upper Manhattan on lock. Hard to walk anywhere without being tempted by something delicious.” A for Dominican Sancocho is on page 159. A glossary of Dominican food terms is on page 158. “Address ” (page 198) lists Díz’s favorite Dominican restaurants.

Salvadoran Los Angeles: In “His City of Angels” (page 160), , political commentator, and musician Rubén Martí­nez offers an intimate look at his native Los Angeles. A recent census estimate shows that there are “more than 600,000 Central Americans in Los Angeles, the majority from .” “Salvadorans (along with their , Honduran, and Nicaraguan counterparts) are an integral part of a demographic revolution that has remade Los Angeles in the last generation.” Recipes for Pupusas (Salvadoran Stuffed Masa Cakes) and Encurtido de Repollo (Salvadoran Coleslaw) are on page 163. “Address ” (page 162) recommends Salvadoran restaurants in L.A.

“Exiles on Main Street” (page 180): Ana Menéndez, a columnist for The Miami Herald and the author of In I Was a German Shepherd, introduces us to Miami’s food scene. for Tamal “en Cazuela” (Tamale Pie) is on page 185. “Address ” (page 184) lists Menéndez’s favorite restaurants in Miami.

Food Lover’s Guide to Mexican Chicago: In “Chicago Mexicano“ (page 108), David Tamarkin, food and wine writer for Time Out Chicago, notes that half a million Mexicans call Chicago home and takes us on a tour of Chicago’s vibrant Mexican culture and delicious regional specialties. “Address ” (page 112) recommends more than 20 Mexican restaurants.

In “As the Taco Turns” (page 54), Robb Walsh, author of The Texas Cowboy Cookbook and writer of The Taco Truck Gourmet blog for Houston Press, finds that taco trucks, already a fixture in Houston and Los Angeles, are bringing great Mexican food to other parts of the country. Walsh’s “Address ” for the mobile kitchens on a roll in New Orleans, New York City, Seattle, and Portland, Oregon, is on page 66. For information about well-known chefs’ favorite taco trucks, visit www.gourmet.com.

“Advanced Latin Studies” (page 60): Gourmet editor Jane Daniels Lear sits down for a Q&A with Maricel Presilla, chef, author, historian, restaurateur, and a leading authority on the cultures and cuisines of .

In “The School that Salsa Built” (page 114), Patricia Sharpe, a regular contributor to Texas Monthly, looks at San Antonio’s Center for Foods of the Americas (CFA), the branch of the CIA (Culinary Institute of America) dedicated to Latino food. Texas entrepreneur Kit Goldsbury has given the school a large grant to expand the Center with a view to changing the face of the nation’s restaurant kitchens.

In Menu: “Carolina Cocina” (page 31), Colman Andrews finds that a wave of Mexican immigration is changing the definition of southern cooking in , North Carolina, where you’ll find the fastest-growing Hispanic community in the country. More than 570,000 Hispanic people are living in Raleigh, , and Chapel Hill. Andrews recommends six great Mexican restaurants in North Carolina on page 36.

In “Kitchen Notebook” (page 189), Latino-food expert Seth Kugel, author of Nueva York, a travel guide to Latino New York City, offers a glossary of the Latin American specialty ingredients in this issue.

Roadfood: In “Plains Dandy” (page 40), Jane and Michael Stern eat at Rosita’s and Taco Town, authentic Mexican restaurants in Scottsbluff, Nebraska, which has been a Mexican-food destination for nearly a century.

Gourmet Entertains features a Mexican menu and a menu: “From the Heart (page 142) offers a Pueblan meal: Sangrita; Mini Tortilllas with Corn Mushrooms and Fresh Tomatillo Salsa; Zucchini Soup; Beef with Guajillo Sauce Baked in Banana Leaves; Mexican White Rice; Tomatillo Guacamole; “Sighs of the Bride” Fritters; and Mixed Fruit in Cinnamon Lime Syrup. “Caribbean Dreams” (page 168), our –inspired menu, includes: Pineapple Rum Cocktails; Shrimp in Escabeche; Garlic-Roasted Pork Shoulder; Yellow Rice with Pigeon Peas; Roasted Calabaza; Salad; Guanabana Sherbet with Tropical Fruit; and Coconut Rum Cake.

Seasonal Kitchen: Chicken and Corn. “In Every Pot” (page 73) offers chicken recipes with the regional flavors and cooking techniques of : Pollo a la Brasa (Peruvian Grilled Chicken); Tlatonile de Pollo (Veracruz Chicken with Sesame-Seed and Red-Chile Sauce); Ajiaco ( Chicken, Corn, and Potato Stew); Arroz con Pollo ( Chicken with Rice). And “Maize of Glory” (page 95) showcases corn’s remarkable versatility in recipes for Grilled with Poblanos and Fresh Corn; Pozole Rojo (Pork and Hominy Stew); Arepas; and Zucchini-Blossom Quesadillas.

The Last Touch: “Don’t Call It a Condiment” (page 204) offers five salsas that can each be prepared in 20 minutes or less: Chipotle Tomato Salsa; Guajillo and Tomatillo Salsa; Salsa; Ecuadoran Tamarillo Salsa; and Tomatillo Salsa. “

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