Filed under:
Mesamerica, Day One: Observations on the Future of Mexican Cuisine
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![[Photo: <a href="http://www.alifewortheating.com/">Adam Goldberg</a>]](https://cdn.vox-cdn.com/thumbor/V0PnGg3kelkIvkq903x2qCsLXHU=/250x250/cdn.vox-cdn.com/uploads/chorus_asset/file/1107318/mesamericatop.0.jpg)
[Photo: Adam Goldberg]
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Daniel Patterson, Coi, San Francisco.
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Rodolfo Guzmán, Boragó, Santiago, Chile.
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Lars Williams, Nordic Food Lab, Copenhagen.
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Chef Javier Plascencia, Misión 19, Tijuana, Mexico and Jair Téllez, Laja, Baja and Meretoro, DF, Mexico.
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Chef Roberto Solis, Néctar, Mérida, Mexico.
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Pastry chef Katy Peetz and chef Carlo Mirarchi, Roberta's, New York City.
![[Photo: <a href="http://www.alifewortheating.com/">Adam Goldberg</a>]](https://cdn.vox-cdn.com/uploads/chorus_asset/file/1107318/mesamericatop.0.jpg)
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Make It Look Nice
With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks
