Heritage cuisine has become the defining restaurant story of this year. Chefs who cook from a specific cultural identity, based on personal history, lived geography and ancestral technique, are earning the industry’s top recognition and drawing diners away from menus built on novelty. For anyone who eats out regularly, it changes what a menu is actually telling you and what to look for when choosing where to spend your money.

Large Oaxacan tlayuda, a standout of heritage cuisine, topped with chorizo, tomatoes, avocado, and cheese, surrounded by sauce, peppers, lime, a drink, and various accompaniments on a wooden table.
Oaxacan tlayuda. Photo credit: Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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