Anchoa Magazine

In every issue of Anchoa, we don’t follow a specific theme — each edition is approached from a holistic perspective in order to be able to offer accessible and intersectional food journalism that is relevant to a contemporary context. Our pages are dedicated to investigative food journalism and we work with over 20 collaborators per issue (journalists, academics, photographers, illustrators just to name a few). Anchoa launched in February 2021 with our freshman issue and today we have a total of 4 published issues, with our latest being our first bilingual yet. We also count with the Anchoa podcast which gives us the opportunity to continue to develop our editorial principles but adapted into the sound format.