I love the idea that cuisines evolve complimentarily on similar latitudes; similar access to ingredients but techniques and cultures that each bring their own voice. In the north you have pickles and preserves to get through the winter, and on the equator you have acidity, heat, and freshness.

it is with that inspiration that I decided to dive into latitude 15, a wonderful cross section of the globe that includes Mexico, India, Thailand, Senegal, and Vietnam. I've realized I could spend the rest of my life learning these cuisines and how to borrow from each to make something new, and I might do just that.