Jackie Bryant

Gaviria is the founder of Masienda, a company that acts as a broker and importer for small-scale Mexican farmers of landrace corn. 

It only makes sense that successful Mexican chefs look north to try and expand their reach, though doing so means learning and navigating the legal and social customs of an entirely different country.

It’s hard to think of a time before burrata. The ultra-creamy Italian cheese made of mozzarella and stracciatella is near-ubiquitous on menus these days: in a caprese salad, on Neapolitan-style pizzas or with peaches or pistachios, to give a few examples.