With Cinco de Mayo just around the corner, we thought this would be the perfect time to shed some light on Mexican cuisine that goes beyond tacos, nachos and burritos.

This week, the Mexican restaurant Pujol was chosen by Restaurant Magazine as one of the world's 50 best restaurants, landing in 17th place.

In 2011, Pujol placed 49th and in 2012, 36th. This is the first time Pujol broke the top 20 on an international best restaurant list.

Chef and owner Enrique Olvera's culinary technique is described as both ancient and modern, all while using local ingredients.
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Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Patricia Jinich is chef at the Mexican Cultural Institute. She also hosts "Pati’s Mexican Table" on National Public Television and blogs at Pati's Mexican Table.

I was born and raised in Mexico City, in a family where every taco happens to be, as my dad boasts, “the best taco you’ve ever had in your entire life." That is, until you eat the next one.

Living in the US, I am often dismayed at how my home country is portrayed in the media. For some, it’s easy to just write off the entire country as dangerous and riddled with cartel violence. As a former political analyst, I am not in denial about the hurdles my country faces, but the Mexico illustrated in some news reports is certainly not the Mexico I know and love - nor is it the Mexico experienced by the 22.67 million international tourists that visited last year.

Cooking, eating and sharing Mexican food has helped me and my Mexican-American boys connect with our heritage. Plus, I truly believe that its warm, generous, colorful cuisine has the power to make Americans fall in love with Mexico - one bite at a time.
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