(Texto en español, abajo.) If you have been following this newsletter for some time, perhaps you have noticed that my posts, same as my essays, do not have a pre-established order, but rather follow their own rhythm. That is, despite the fact that I am constantly producing content beforehand, each topic that I expose has a spontaneous process, and a particular maturation time —so to speak. Therefore, there is nothing very precise that I can let you know in advance about this year’s ATOLE, but, what I can mention —broadly— are the main themes and types of food that I have been reading, exploring, and cooking about: Palestinian food; Asian cuisine —in general— including products and influences that arrive in Mexico mainly through China, Japan, and South Korea; tacos al pastor, barbacoa y pulque, and, in between, as always, a bit of baking.