We grilled 11 of the best masa-slinging, mole-simmering chefs (from Alex Stupak in New York to Susan Feniger of LA) to find out just what “Modern Mexican” means. Why? Because burritos and guac are making room for pickled pigs feet and seared crickets. For real.
Is Mexican in America the best it’s ever been? What’s next for one of the oldest food scenes? And are we really going to all have to eat bug tacos? Read on and find out.