EditorialZuyuani Llanas delivers entrees at the Sarapes Mexican Restaurant bar in Enfield, Conn., on Aug. 19, 2022. (Adrian Martinez Chavez/The New York Times)
EditorialZuyuani Llanas delivers entrees at the Sarapes Mexican Restaurant bar in Enfield, Conn., on Aug. 19, 2022. (Adrian Martinez Chavez/The New York Times)
EditorialZuyuani Llanas delivers entrees at the Sarapes Mexican Restaurant bar in Enfield, Conn., on Aug. 19, 2022. (Adrian Martinez Chavez/The New York Times)
EditorialA bowl of Viet-Cajun Crawfish, a popular menu item at Crawfish and Noodles restaurant in Houston’s Chinatown, on Jan. 14, 2023. (Meridith Kohut/The New York Times)
EditorialMiss Toto, a Chicago drag artist, performs at a Taco Bell Cantina in Chicago, the second stop on the chain’s five-city drag brunch tour, May 22, 2022. (Anjali Pinto/The New York Times)
EditorialGold Rush, a cocktail which substitutes simple syrup with honey, was created in the early aughts at Milk & Honey, the famed Lower East Side speakeasy, in New York on March 17, 2021. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)
EditorialChintan Pandya at Dhamaka, the Manhattan follow-up to his acclaimed Queens restaurant Adda, in New York, Nov. 29, 2020. (Jenny Huang/The New York Times)
EditorialMaize Deity (Chicomecoatl), 15th?early 16th century, Mexico, Mesoamerica, Aztec, Basalt, Overall: 19 1/2 x 8 1/2 x 5 1/2 in. (49.53 x 21.59 x 13.97 cm), Stone-Sculpture, Maize (corn) was the main food staple of the Mesoamerican diet and formed an impor...
EditorialMaize Deity (Chicomecoatl), 15th?early 16th century, Mexico, Mesoamerica, Aztec, Basalt, Overall: 19 1/2 x 8 1/2 x 5 1/2 in. (49.53 x 21.59 x 13.97 cm), Stone-Sculpture, Maize (corn) was the main food staple of the Mesoamerican diet and formed an impor...