The People & The Places
South of the Border

I have never written about a restaurant like Aroma. Nor have I written about a chef like Adam Alper. This is an unlikely story. It is full of twists and turns. What would happen, we ask, if one were to take a chef educated at the Culinary Institute of America (CIA) in Hyde Park, New York, with training in some of the finest restaurants in the country—like Wolfgang Puck’s Spago Beverly Hills—and plopped him down in the heart of Juarez, Mexico.

To read more about this article please subscribe, visit our Concierge Station, or click here to buy a digital copy now.