ニューヨーク・タイムズのインスタグラム(nytimes) - 5月18日 06時11分

“Imagine the worst Tex-Mex food in America, and imagine that being passed on like a game of telephone, by people who have no idea what real Mexican food is.” That's how @sanchezrosio describes the state of Mexican food she found in Copenhagen when she arrived in 2010 to work as the pastry chef at the celebrated restaurant @nomacph. That is beginning to change — and not only in Copenhagen, where @sanchezrosio, a Mexican-American chef, has opened a taqueria that serves freshly ground, hand-pressed corn tortillas. It goes far beyond tacos and tortillas, though: #MexicanCuisine has made the leap to the global stage of fine dining. Chefs are making house-cured chorizo in Toronto, and Michelin-starred chilaquiles in Madrid. These developments are part of a movement to finally vanquish the rice-and-beans stereotype and to celebrate Mexico’s vast and sophisticated cuisine. At @atlanyc, in Manhattan, @colewilson photographed a few of the dishes: the steak tartare chile relleno, guacamole and goat cheese molletes, ceviche verde, and tostada with Arctic char, farmer’s cheese and capers — the last of which deliberately echoes the Lower East Side’s traditional bagel with scallion cream cheese and lox. Visit the link in our profile to read more in @nytfood how “Modern Mexican” is stepping into the spotlight.

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