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Inside the First Issue of ‘Ambrosia,’ a Gorgeous New Food Magazine

Healthy regional cuisine enters the spotlight in the publication by Adam Goldberg.

Just nine months after making his first foray into magazine publishing, food writer/A Life Worth Eating blogger Adam Goldberg is set to unleash a second haute culinary publication upon newsstands. Following in the footsteps of his coffee-focused Drift, which debuted earlier this year, Goldberg revisits the regionally focused idea with Ambrosiaa new food magazine that promises to "explore the lighter side of a region's cuisine."

According to Goldberg, a frequent traveler, "I often found myself at a crossroads. Eat great food, or eat healthy and miss out," he says. "I don't think these two things have to be mutually exclusive... So that was the inspiration. In Greek and Roman mythology, Ambrosia was the food of the gods; it gave immortality to all those who consumed it. We wanted to do something that combined the world's great chefs with healthful eating."

"We can never tell the story as accurately as a local. So we thought: Why not have locals tell the story themselves?"

Like Drift, each issue of Ambrosia will be completely dedicated to one city or region. (Goldberg notes that despite the shared approach, the two magazines will be kept "pretty separate" from each other.) Ambrosia's debut issue focuses on Baja, Mexico, with Goldberg and his team conducting interviews with a dozen chefs and culling 20 recipes from the likes of Enrique Olvera, Benito Molina, and famed cart owner Sabina Bandera. "It was important for us to tell the story coming from different types of chefs — both street food vendors and chefs who have earned a Michelin star," Goldberg says. "We started by reaching out to a few of the well-known Baja chefs... After interviewing and cooking with them, we asked where they go for casual food: street eats. The same names kept popping up, and that's how we found the other half of the chefs we interviewed."

Goldberg says it's that local expertise that differentiates Ambrosia from other food-and-travel magazines. "No matter how hard we try, we can never tell the story as accurately as a local," he says. "So we thought: Why not have locals tell the story themselves? That was the main factor in coming up with the format of Ambrosia — it's a collection of interviews and recipes. Every page of content is either a first-hand direct account as told by a local chef — someone who cooks in the Baja — or a recipe created by them."

Ambrosia ships on October 1; catch a sneak peek below:

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