Pre-Order Issue 7: Southwest Road Trip
We’re back from an incredibly eye-opening and inspirational road trip through the American Southwest that took us from Joshua Tree National Park through the Sonoran and Chihuahuan Deserts and into the surreal White Sands of New Mexico.
The 1,500-mile trek sent us through some great eating spots, from the high desert food of Twentynine Palms (where we also found a donut shop dishing out hot bowls of Vietnamese Pho), to a shop selling Filipino lechon and sisig in Yuma, AZ, into tiny towns along the US-Mexico border for combo platters brimming with red and green chile doused enchiladas, and into the magical nook formed where Mexico, Texas, and New Mexico and all their glorious cuisines meet.
We’re releasing this issue after the holidays—a bit later than usual—but pre-order your copy now. We’re printing enough for our subscribers, plus just a few more—when the supply is out, the wind sweeping across those gorgeous dunes will be all that remains.
We’re back from an incredibly eye-opening and inspirational road trip through the American Southwest that took us from Joshua Tree National Park through the Sonoran and Chihuahuan Deserts and into the surreal White Sands of New Mexico.
The 1,500-mile trek sent us through some great eating spots, from the high desert food of Twentynine Palms (where we also found a donut shop dishing out hot bowls of Vietnamese Pho), to a shop selling Filipino lechon and sisig in Yuma, AZ, into tiny towns along the US-Mexico border for combo platters brimming with red and green chile doused enchiladas, and into the magical nook formed where Mexico, Texas, and New Mexico and all their glorious cuisines meet.
We’re releasing this issue after the holidays—a bit later than usual—but pre-order your copy now. We’re printing enough for our subscribers, plus just a few more—when the supply is out, the wind sweeping across those gorgeous dunes will be all that remains.
We’re back from an incredibly eye-opening and inspirational road trip through the American Southwest that took us from Joshua Tree National Park through the Sonoran and Chihuahuan Deserts and into the surreal White Sands of New Mexico.
The 1,500-mile trek sent us through some great eating spots, from the high desert food of Twentynine Palms (where we also found a donut shop dishing out hot bowls of Vietnamese Pho), to a shop selling Filipino lechon and sisig in Yuma, AZ, into tiny towns along the US-Mexico border for combo platters brimming with red and green chile doused enchiladas, and into the magical nook formed where Mexico, Texas, and New Mexico and all their glorious cuisines meet.
We’re releasing this issue after the holidays—a bit later than usual—but pre-order your copy now. We’re printing enough for our subscribers, plus just a few more—when the supply is out, the wind sweeping across those gorgeous dunes will be all that remains.
