Subscribe Now

The Magazine

Northshore October 2025
Chef and restaurateur Jason Santos launches his cookbook Citrus & Salt: Coastal Mexican Fare from Boston’s Hottest Restaurant this week. It brings the high-energy, citrus-driven flavors of his Boston restaurant, Citrus & Salt, to home cooks. Photograph Courtesy of Ken Goodman “Citrus & Salt isn’t about following tradition blindly. It’s about embracing the flavors you love—chiles, lime, salt, booze—and elevating them to new heights,” Santos writes. That philosophy drives the book’s opening chapter, which features the dishes that built the restaurant’s cult following, including: Off-the-Cob Flamin
Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.