THE NEW TASTE
;;;;;;;; ;;;; Mexican food was
all about hard-shell tacos and steaming
bowls of chili con carne? These days a
visit to a Mexican restaurant is a more
nuanced experience, grounded in tradition and authenticity. Yet Mexican cuisine remains a;ordable, approachable
and family friendly.
Thanks to our large immigrant population, New Jersey has long been a hot
bed of global cuisines—including Mexican. For this month’s issue, our team
of dining experts identified ;; favorite
Mexican restaurants throughout the
state. While the menus might be similar, the restaurants display regional
di;erences and personalized touches
applied by the chefs—often inspired by
family recipes imported from home.
Our reporters found another dimension to the scene, a modern Mexican
movement, rooted in authenticity, but
updated with new interpretations of
traditional dishes and ingredients.
Read on and join us in an exploration
of yet another Jersey treasure—
authentic Mexican cuisine.
;;’; ;;;; 50 ;;;;; since Newark exploded in six days of violence that forever changed New Jersey’s largest city.
We asked Junius Williams, a distinguished educator, lawyer and community advocate—and an eyewitness of
the events of July ;;;;—to recall those
days of rage, and the aftermath of what
he describes as the Newark Rebellion.
;;;;;;;;;;;;;;; to New Jersey
Monthly contributor Leslie Garisto
Pfa;, winner of two ;;;; SPJ New
Jersey Journalism Awards. Pfa; won
first place in the magazine feature writing category for her November ;;;;
story “A Night in Trauma”; and second
place for profile writing for her April
;;;; piece “For the Love of Worms,”
about Nobel Prize winner William C.
Campbell. New Jersey Monthly is proud
to have published Pfa;’s reporting for
more than a decade.