In 1968 the eventual founders of Patagonia and North Face outfitters, Yvon Chouinard and Douglas Tompkins, and two other friends drive their VW bus on a whim to Patagonia. The follow the then mostly unpaved Pan-American highway from California to Chile on a trip that took 6 months. The journey would change both of their lives and begin their lifelong interest in Patagonia.
Ceviche can take on many forms, not just the Peruvian style. Every Latin country has some variation and a growing number of fusion restaurants are incorporating Asian flavors. This simple Asian influenced salmon ceviche recipe takes only minutes to prepare and taste great.
Never would I have thought I would see the day when NYC residents will be chowing down on Chile’s fattiest dish. Chilean sandwich shop we love Barros Luco has begun serving the typical dish of Valparaiso, the Chorrillana, a mound of french fries that is topped with steak strips, onions and a fried egg. It has no cholesteral as you would imagine. Barros Luco serves it for just $7.99! Heart attack not included.
Until a recent trip to Rio de Janeiro I thought Alex Atala at D.O.M. in São Paulo was the only chef diving head first into Amazonian ingredients in Brazil. I was wrong. Another chef, Roland Villard, at Rio’s Le Pré Catelan inside the Hotel Sofitel on Copacabana Beach, is just as intimate with these exotic ingredients. If not, more so. The French chef, serves an 11 Course Amazonian Tasting Menu that ranks among the best meals I have ever had the pleasure of eating.
This is a little bit delayed, but Go! Overseas has named New World Review the top blog in South America, just edging out Travelojos. This is the first recognition of any kind I have received for this site, so it’s a nice reassurance.
Oilve oil production in Argentina is still in its infancy. This year is expected to be a poor one because of the falling price of the euro and the fact that Argentineans only consume .15 liters of olive oil annually, compared with 25 liters in Greece. Still, as I discovered at Duty Free in Buenos Aires’ Ezeiza airport while loading up on wine, the country is producing some excellent olive oils.
The week before the NYTimes Travel article, 36 Hours in Boston (NYTimes.com) came out, I was in Boston. I was pleased that the writer didn’t leave out Neptune Oyster’s Lobster Roll, which was probably the highlight of my short trip. The narrow North End eatery is as attractive of an oyster bar as I’ve ever seen: a shiny marble bar that stretches the length of the restaurant, a black and white tile floor, nice woodwork, long wine list, and immense oyster selection.
Tired of the banking industry, native Ponceño Alejandro Vélez Blasini set off for the New England Culinary Institute in Vermont. After a successful run with a tapas bar, in mid-2009 he opened Archipeilago, a restaurant on the sixth and seventh floors of a building overlooking Ponce’s Parque de Bombas and Catedral de Nuestra Señora de Guadalupe on Ponce’s Spanish style plaza. The rooftop view is stunning, one of the best of any restaurants I’ve ever seen. The town square below glows at night.
I’m not exactly sure of what to think of Ecuadorian Delfin Quishpe’s September 11 tribute. Is it comic genius or just innocently bizarre? I saw the video earlier this year and forgot about it until it was brought to my attention the other day. The singer, who calls his music Andean Techno Folklore, was born in a mud hut speaking Quechua in Ecuador’s province of Chimborazo. Most of his videos begin with him sitting at his house and watching the news on TV. In Torres Gemelas, which has been seen more than 7 million times since it was posted on Youtube in 2006, Quishpe sees the news of the twin towers and he sings about a loved one that he lost in the attack.
While Chardonnay and to a lesser extent Torrentes and Sauvignon Blanc are almost always given the nod as South America’s favorite white wines, dry, refreshing Viognier is slowly carving out a name for itself. It pairs well with shellfish, seafood, sushi, and even curry and the wine is drunk best young.