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Mexico City, MexicoWHY GO NOW: Taste original flavors where corn is king It’s not difficult to find a hot, fresh tortilla in Mexico City. But chances are these tortillas are made from processed corn flour. However, a growing movement in the Mexican capital of 22 million is focusing on reviving landrace, or indigenous, strains of corn, and preparing it in traditional ways. Try Molino “El Pujol,” celebrity chef Enrique Olvera’s slip of a tortillería, which also serves tamales, long-simmered beans, and dressed-up versions of elote (grilled corn on the cob). Or organic tortillería Cintli, with its turmeric tortillas and Mayan milkshakes made with corn and chocolate. These chefs and tortilla radicals are in step with a cadre of musicians and artists in the city who are expressing themselves with a renewed sense of pride in all that is Mexican. [Read the full feature.] HOW TO GO: Get a taste of the city’s new food activism at Masala y Maiz. It’s a restaurant/chef residency, corn research project, and community gathering spot that combines culinary traditions from the founders’ family roots—Mexican and South Asian—with dishes such as tamales stuffed with masala-scented chickpeas.