Photo by Will Parson
When we sat down to plan out this year's food issue, we opted to forgo a unifying theme. But that's not to say that a theme didn't ultimately emerge once all the pieces were in place. This issue's all about questions that needed answers. This food-truck trend that everyone's talking about—what's up with that? Where do you find 'em and what are they serving? Interested in joining a CSA, but not sure what to do with all those leafy greens? Where's the best Filipino food, a cuisine that contributor Lorena Nava Ruggero so aptly describes as the “original fusion food”? Where can you find no-cost eats, high-cost eats, goat meat and an ice-cold tejuino? And, for the third year, David Rolland's “food chain” answers the question: Where do the folks who run the popular spots go when they're not working? All the answers can be found within the links below, in addition to some side dishes: Candice Woo and Dhanraj Emanuel track down chefs, mixologists and bartenders who've found a unique way to memorialize their careers; Martin Jones Westlin helped solve a murder over a four-course meal; and Dave Maass explains what jail inmates eat.
Mexi-size it: Tijuana: home to Our Lady of Guadalupe marshmallows, fermented corn slushees and kosher-quiles