The chorrillana, Valparaiso, Chile’s contribution to junk food, could only have been invented somewhere like Casino Social J Cruz Martinez. The bar is the exact definition of a Chilean picada: a hole, dive bar, or greasy spoon.
Who says that whining can’t lead to good things? “I’m bored” turned into a backyard exploration and discovery of a place I’d no idea existed. I’ll back up just a bit to let you know I’m in Curitiba, Brazil, a semi-permanent home or the closest thing a nomad can come… Read More →
Cuenca’s Easter soup, fanesca, is considered by many to be the best in Latin America and it is a tradition among Cuencanos to have at least one bowl of it during Holy Week.
Gustu, a restaurant and cooking school from Noma co-founder Claus Meyer will open in La Paz, Bolivia this year.
Whenever I arrive to Cartagena, Colombia, after the hot, sticky cab ride from the airport, all I can think about is that I need something cold and refreshing to drink. In many cases a limonada de coco is waiting for me at check in at whatever hotel I’m checking into. It’s the unofficial welcome drink of Cartagena.
A quinta in Cuzco is like a huarique in Lima. It is a simple, traditional restaurant that provides regional dishes at local prices. As much as Cuzco has grown and become a global city and home to dozens of massive hotels, the old Cuzco has become more and more obscure. Still if you take a few steps off the beaten tourist paths there are still a few of genuine lunch only quintas to be found.