5
‘Una revista de gastronomía / A magazine about food’ Bienvenido Anchoa. We were first introduced to this thoughtfully-produced ‘magazine about food’ a few years ago but, at the time, it was only available in Spanish. We told creative director Bruna then, ‘If you ever produce a bilingual or English-language version, come back por favor’ — and here it is! Now a healthy five editions and four years deep, Anchoa explores food and food systems from a holistic perspective, rather than through the lens of a theme, as is often the case with foodie publications. Though, as Bruna concludes in her opening letter, the stories in issue five are united by a shared commitment to ‘resistance’ in the form of ‘tradition’, ‘craftsmanship’ and ‘community’. Featuring both matt and glossy pages throughout, as well as illustration, plenty of full-page, full-colour photography and thoughtful, well-researched editorial, Anchoa is a pleasure to thumb-through, realmente. (Truly). anchoamagazine.com
