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	<title>New World Review</title>
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	<link>http://newworldreview.com</link>
	<description>Journal of Latin American Food, Drink, &#38; Travel</description>
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		<title>Hartwood (Tulum)</title>
		<link>http://newworldreview.com/2013/05/hartwood-tulum/</link>
		<comments>http://newworldreview.com/2013/05/hartwood-tulum/#comments</comments>
		<pubDate>Wed, 22 May 2013 21:58:43 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[In Mexico]]></category>
		<category><![CDATA[Mexico]]></category>
		<category><![CDATA[RESTAURANTS]]></category>
		<category><![CDATA[Casa de las Olas]]></category>
		<category><![CDATA[Eric Werner]]></category>
		<category><![CDATA[Hartwood]]></category>
		<category><![CDATA[Live Fire]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Tulum]]></category>
		<category><![CDATA[Valladolid]]></category>
		<category><![CDATA[Yucatan]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5501</guid>
		<description><![CDATA[Cooking with fire is the oldest form of cooking. Cave people did it. At the end of 2012 I found my self in Stockholm, Sweden at Niklas Ekstedt’s newly Michelin starred restaurant Ekstedt. Rather than focusing attention entirely on Nordic ingredients like every other of the moment restaurant in Scandinavia,... <a href="http://newworldreview.com/2013/05/hartwood-tulum/">Read More &#8594;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Arroz Tumbacatre</title>
		<link>http://newworldreview.com/2013/05/arroz-tumbacatre/</link>
		<comments>http://newworldreview.com/2013/05/arroz-tumbacatre/#comments</comments>
		<pubDate>Fri, 10 May 2013 17:16:55 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Colombia]]></category>
		<category><![CDATA[RECIPES]]></category>
		<category><![CDATA[Arroz Tumbacatre]]></category>
		<category><![CDATA[Bogota]]></category>
		<category><![CDATA[Buenaventura]]></category>
		<category><![CDATA[Pacific Coast]]></category>
		<category><![CDATA[Rey Guerrero]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5491</guid>
		<description><![CDATA[Chef Rey Guerrero has become something of an ambassador of the cuisine of Colombia’s Pacific coast in Bogota with his restaurant Rey Guerrero Pescaderia Gourmet. Arroz Tumbacatre is a sort of Arroz con Mariscos (seafood rice) hailing from the region. Here’s Guerrero’s recipe… RECIPE: Arroz Tumabacatre Ingredients: -30 prawns, peeled... <a href="http://newworldreview.com/2013/05/arroz-tumbacatre/">Read More &#8594;</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>The Food of Colombia’s Pacific Coast: Q&amp;A with Chef Rey Guerrero</title>
		<link>http://newworldreview.com/2013/05/the-food-of-colombias-pacific-coast-qa-with-chef-rey-guerrero/</link>
		<comments>http://newworldreview.com/2013/05/the-food-of-colombias-pacific-coast-qa-with-chef-rey-guerrero/#comments</comments>
		<pubDate>Thu, 09 May 2013 20:54:25 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Colombia]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[Bogota]]></category>
		<category><![CDATA[Buenaventura]]></category>
		<category><![CDATA[Oceanos]]></category>
		<category><![CDATA[Pacific Coast]]></category>
		<category><![CDATA[Rey Guerrero]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5485</guid>
		<description><![CDATA[I have spent a great deal of time traveling around Colombia and would consider myself something of an expert on the food there, though the food of Colombia’s Pacific coast is a big hole for me. The region is rather remote, undeveloped and home to no major cities unless you... <a href="http://newworldreview.com/2013/05/the-food-of-colombias-pacific-coast-qa-with-chef-rey-guerrero/">Read More &#8594;</a>]]></description>
		<wfw:commentRss>http://newworldreview.com/2013/05/the-food-of-colombias-pacific-coast-qa-with-chef-rey-guerrero/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Playa El Tunco, El Salvador in Images…</title>
		<link>http://newworldreview.com/2013/05/playa-el-tunco-el-salvador-in-images/</link>
		<comments>http://newworldreview.com/2013/05/playa-el-tunco-el-salvador-in-images/#comments</comments>
		<pubDate>Fri, 03 May 2013 16:14:21 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[El Salvador]]></category>
		<category><![CDATA[PHOTOS]]></category>
		<category><![CDATA[Balsamo Coast]]></category>
		<category><![CDATA[Beach]]></category>
		<category><![CDATA[La Libertad]]></category>
		<category><![CDATA[Playa Bocana]]></category>
		<category><![CDATA[Playa El Sunzal]]></category>
		<category><![CDATA[Playa El Tunco]]></category>
		<category><![CDATA[Pupusas]]></category>
		<category><![CDATA[San Salvador]]></category>
		<category><![CDATA[Surfing]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5471</guid>
		<description><![CDATA[Tiny Central American nation of El Salvador is in the process of shedding its civil war strewn image for a beach one. The center of the country’s blossoming tourist scene is the laidback region of La Libertad’s Balsamo Coast, a 20-mile string of black sand beaches and fishing villages and one of Central America’s top surf spots. The most visited destination is the backpacker and surfer haunts of Playa El Tunco, Sunzal and Bocana.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ámaz (Lima)</title>
		<link>http://newworldreview.com/2013/04/amaz-lima/</link>
		<comments>http://newworldreview.com/2013/04/amaz-lima/#comments</comments>
		<pubDate>Fri, 26 Apr 2013 16:16:19 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[In Peru]]></category>
		<category><![CDATA[Peru]]></category>
		<category><![CDATA[RESTAURANTS]]></category>
		<category><![CDATA[Alex Atala]]></category>
		<category><![CDATA[Amaz]]></category>
		<category><![CDATA[Amazon]]></category>
		<category><![CDATA[Amazonian Food]]></category>
		<category><![CDATA[Aqua Expeditions]]></category>
		<category><![CDATA[DOM]]></category>
		<category><![CDATA[Iquitos]]></category>
		<category><![CDATA[Malabar]]></category>
		<category><![CDATA[Paiche]]></category>
		<category><![CDATA[Pedro Miguel Schiaffino]]></category>
		<category><![CDATA[Rainforest]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Tarapoto]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5454</guid>
		<description><![CDATA[A great Amazonian restaurant is near impossible to create. First off, sourcing ingredients with any regularity in the region is done with hands in prayer. Second, where do you put it? Ideally it would be near the source of those exotic fruits and fish, though the entire region is blanketed... <a href="http://newworldreview.com/2013/04/amaz-lima/">Read More &#8594;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restaurant Report: Mirante da Prainha (Rio de Janeiro, Brazil)</title>
		<link>http://newworldreview.com/2013/04/restaurant-report-mirante-da-prainha-rio-de-janeiro-brazil/</link>
		<comments>http://newworldreview.com/2013/04/restaurant-report-mirante-da-prainha-rio-de-janeiro-brazil/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 16:19:14 +0000</pubDate>
		<dc:creator>Charlie Lawton</dc:creator>
				<category><![CDATA[Brazil]]></category>
		<category><![CDATA[FOOD + DRINK]]></category>
		<category><![CDATA[Antônio Carlos Jobim]]></category>
		<category><![CDATA[Churrascaria]]></category>
		<category><![CDATA[Ipanema]]></category>
		<category><![CDATA[Mirante da Prainha]]></category>
		<category><![CDATA[Porcão]]></category>
		<category><![CDATA[Prainha]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Rio de Janeiro]]></category>
		<category><![CDATA[Rodizio]]></category>
		<category><![CDATA[Veloso]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5437</guid>
		<description><![CDATA[Every so often, one comes a dish or a restaurant that is a perfect reflection of place. A bowl of rustic green chile stew with a folded flour tortilla on the side, for example, is a perfect reflection of its northern New Mexico context. It taps into not just local... <a href="http://newworldreview.com/2013/04/restaurant-report-mirante-da-prainha-rio-de-janeiro-brazil/">Read More &#8594;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bolivian Gourmet Products to Look Out For</title>
		<link>http://newworldreview.com/2013/04/bolivian-gourmet-products-to-look-out-for/</link>
		<comments>http://newworldreview.com/2013/04/bolivian-gourmet-products-to-look-out-for/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 15:15:34 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Bolivia]]></category>
		<category><![CDATA[FOOD + DRINK]]></category>
		<category><![CDATA[Alto Beni]]></category>
		<category><![CDATA[Bolivian Rose Salt]]></category>
		<category><![CDATA[Claus Meyer]]></category>
		<category><![CDATA[Cru Sauvage]]></category>
		<category><![CDATA[Gustu]]></category>
		<category><![CDATA[La Paz]]></category>
		<category><![CDATA[Singani]]></category>
		<category><![CDATA[Singani 63]]></category>
		<category><![CDATA[Steven Soderbergh]]></category>
		<category><![CDATA[Tarija]]></category>
		<category><![CDATA[Wild Cacao]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5431</guid>
		<description><![CDATA[With Gustu already making waves in La Paz, Bolivia, it’s important to note that the Andean country has plenty to work with. There are already several important gourmet products already coming out of Bolivia: 1.) Singani: Most don’t even realize Bolivia produce wine and spirits. The Melting Pot Foundation hopes... <a href="http://newworldreview.com/2013/04/bolivian-gourmet-products-to-look-out-for/">Read More &#8594;</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>First Look: Arts Boutique Hotel B in Lima, Peru</title>
		<link>http://newworldreview.com/2013/04/hotel-b-in-lima-peru-barranco/</link>
		<comments>http://newworldreview.com/2013/04/hotel-b-in-lima-peru-barranco/#comments</comments>
		<pubDate>Mon, 15 Apr 2013 16:18:32 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[NEWS]]></category>
		<category><![CDATA[Peru]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[Barranco]]></category>
		<category><![CDATA[Hotel B]]></category>
		<category><![CDATA[Jordi Puig]]></category>
		<category><![CDATA[Lima]]></category>
		<category><![CDATA[Lonche]]></category>
		<category><![CDATA[Lucia de la Puente]]></category>
		<category><![CDATA[Oscar Velarde]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5423</guid>
		<description><![CDATA[In the coming months Hotel B, formerly known as Hotel Barranco, will open beside Galeria Lucia de la Puente.
Built by the same owners as Titilaka, the 17 suite Hotel B pulled in some of the biggest names in Peruvian hospitality.]]></description>
		<wfw:commentRss>http://newworldreview.com/2013/04/hotel-b-in-lima-peru-barranco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Where to Eat in São Paulo, Brazil in 2013</title>
		<link>http://newworldreview.com/2013/04/where-to-eat-in-sao-paulo-brazil-in-2013/</link>
		<comments>http://newworldreview.com/2013/04/where-to-eat-in-sao-paulo-brazil-in-2013/#comments</comments>
		<pubDate>Fri, 05 Apr 2013 22:05:20 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Brazil]]></category>
		<category><![CDATA[GUIDES]]></category>
		<category><![CDATA[Alex Atala]]></category>
		<category><![CDATA[Attimo]]></category>
		<category><![CDATA[Bar Riviera]]></category>
		<category><![CDATA[DOM]]></category>
		<category><![CDATA[Espice]]></category>
		<category><![CDATA[Helena Rizzo]]></category>
		<category><![CDATA[Jardims]]></category>
		<category><![CDATA[Mani]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Rodrigo Oliveria]]></category>
		<category><![CDATA[Sao Paulo]]></category>
		<category><![CDATA[World's Best]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5418</guid>
		<description><![CDATA[In terms of restaurants, no city on the South American continent, except for maybe Lima, has as much star power as São Paulo, Brazil’s sprawling inland city of 11 million inhabitants (20 million if you include the entire metropolitan area). New restaurants that opened in 2012 and others opening this year are giving reason to explore well beyond Alex Atala’s D.O.M. and Helena Rizzo’s Maní.]]></description>
		<wfw:commentRss>http://newworldreview.com/2013/04/where-to-eat-in-sao-paulo-brazil-in-2013/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Chorrillana &amp; Valparaiso’s Casino Social J Cruz M</title>
		<link>http://newworldreview.com/2013/03/the-chorrillana-valparaisos-casino-social-j-cruz-m/</link>
		<comments>http://newworldreview.com/2013/03/the-chorrillana-valparaisos-casino-social-j-cruz-m/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 22:02:03 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Chile]]></category>
		<category><![CDATA[FIND]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[Casino Social J Cruz]]></category>
		<category><![CDATA[Chorrillana]]></category>
		<category><![CDATA[Picada]]></category>
		<category><![CDATA[Valparaiso]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=5408</guid>
		<description><![CDATA[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. ]]></description>
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		<slash:comments>0</slash:comments>
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