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Vamos a la Playa


Maize cake Bombay Taj with pork belly confit at Playa.; Credit: Anne FishbeinMaize cake Bombay Taj with pork belly confit at Playa.; Credit: Anne Fishbein

Need a visual aid for your print edition? Jonathan Gold visits John Sedlar's Playa. (“One of my favorite cookbooks, a pamphlet on Mexican cuisine published 30 years ago in Mumbai, describes a tortillas as a thin Mexican chapati made from a special kind of slaked corn, and for the first time I kind of get it.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Vamos a la Playa: John Sedlar continues to reinvent the tortilla.”