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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>
	<lastBuildDate>Thu, 17 May 2012 20:44:06 +0000</lastBuildDate>
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		<title>Pujol (Mexico City)</title>
		<link>http://newworldreview.com/2012/05/pujol-mexico-city/</link>
		<comments>http://newworldreview.com/2012/05/pujol-mexico-city/#comments</comments>
		<pubDate>Thu, 17 May 2012 20:44:06 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Mexico]]></category>
		<category><![CDATA[RESTAURANTS]]></category>
		<category><![CDATA[Cucapa]]></category>
		<category><![CDATA[DF]]></category>
		<category><![CDATA[Enrique Olvera]]></category>
		<category><![CDATA[Mexican Beer]]></category>
		<category><![CDATA[Mexico City]]></category>
		<category><![CDATA[mistura]]></category>
		<category><![CDATA[Pujol]]></category>
		<category><![CDATA[San Pellegrino]]></category>
		<category><![CDATA[World's 50 Best]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3965</guid>
		<description><![CDATA[I first discovered Enrique Olvera at Mistura, Lima’s annual gastronomy festival, a few years ago. He gave a presentation on Mexican food that echoed many of the same sentiments I was seeing in Peru about rediscovering native ingredients. He seemed cool too. Not in the least bit cocky, as many Latin American chefs can be. Pujol has been on the top of my Mexico City restaurant list ever since. The restaurant is now a decade old as Olvera opened it right after graduating from the Culinary Institute of America in New York.]]></description>
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		<title>Chiles en Nogada</title>
		<link>http://newworldreview.com/2012/05/chiles-en-nogada/</link>
		<comments>http://newworldreview.com/2012/05/chiles-en-nogada/#comments</comments>
		<pubDate>Mon, 14 May 2012 14:11:10 +0000</pubDate>
		<dc:creator>Ted Campbell</dc:creator>
				<category><![CDATA[Mexico]]></category>
		<category><![CDATA[RECIPES]]></category>
		<category><![CDATA[Chiles]]></category>
		<category><![CDATA[Chiles en Nogada]]></category>
		<category><![CDATA[Cinco de Mayo]]></category>
		<category><![CDATA[Peppers]]></category>
		<category><![CDATA[Poblano]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[Puebla]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Walnuts]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3954</guid>
		<description><![CDATA[Come September in Mexico, the time is right for a food pilgrimage to the city of Puebla for Chiles en Nogada. Trying to find the best food in Mexico is like trying to find the best beer in Germany or the best tea in China. Impossible, you say? Well, Chiles en Nogada is a poblano pepper stuffed with a mix of ground beef and pork, nuts, and fruit, including apple, pear, peach, and plantain (a banana for cooking). Then it is drenched in a walnut sauce and sprinkled with parsley and pomegranate. Distinct flavors are represented – spicy, sweet, savory. The colors of Chiles en Nogada – the white walnut sauce, the red pomegranate, and the green parsley – correspond to the Mexican flag.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>First Look, H (or Ache): Hajime Kasuga’s New Nikkei Restaurant in Lima</title>
		<link>http://newworldreview.com/2012/05/first-look-h-or-ache-hajime-kasugas-new-nikkei-restaurant-in-lima/</link>
		<comments>http://newworldreview.com/2012/05/first-look-h-or-ache-hajime-kasugas-new-nikkei-restaurant-in-lima/#comments</comments>
		<pubDate>Thu, 10 May 2012 20:29:08 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Peru]]></category>
		<category><![CDATA[TRAVEL]]></category>
		<category><![CDATA[Amaz]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Gaston Acurio]]></category>
		<category><![CDATA[Hajime Kasuga]]></category>
		<category><![CDATA[Lima]]></category>
		<category><![CDATA[Los Bachiche]]></category>
		<category><![CDATA[Miraflores]]></category>
		<category><![CDATA[Nikkei]]></category>
		<category><![CDATA[Pedro Miguel Schiaffino]]></category>
		<category><![CDATA[Peruvian Food]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3930</guid>
		<description><![CDATA[Nikkei restaurants have been on the rise in Lima for the past several years. The Peruvian-Japanese fusion spots are home to some of the most technically skilled chefs anywhere in Peru, though with the addition of sophisticated restaurants such as Central and Manfiesto in recent years they have been overshadowed. That is about to change. Hajime Kasuga, you know him from his work at Hanzo, a Nikkei restaurant that was exported to Santiago, has opened this week his new restaurant: H, or Ache.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Drive Across Trinidad’s North Coast</title>
		<link>http://newworldreview.com/2012/05/a-drive-across-trinidads-north-coast/</link>
		<comments>http://newworldreview.com/2012/05/a-drive-across-trinidads-north-coast/#comments</comments>
		<pubDate>Wed, 09 May 2012 18:40:24 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[FEATURES]]></category>
		<category><![CDATA[Angostura]]></category>
		<category><![CDATA[Asa Wright]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[LEatherback Turtles]]></category>
		<category><![CDATA[Maracas Bay]]></category>
		<category><![CDATA[Port of Spain]]></category>
		<category><![CDATA[Reggae]]></category>
		<category><![CDATA[Shark n Bake]]></category>
		<category><![CDATA[Trinidad]]></category>
		<category><![CDATA[Trinitario]]></category>
		<category><![CDATA[Wildlife]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3913</guid>
		<description><![CDATA[I wake up before dawn and walk out on the beach. The leatherback turtles are already gone for the season, but there are still eggshells all over the beach. There’s a man to my right holding a birdcage with a small songbird inside. The sun begins to rise. Why did he bring the bird to the beach. It was odd I thought to myself. Later I learned that he would be bird racing later that morning, a southern Caribbean sport that matches songbirds in sing offs with other songbirds at a meeting point in a nearby village.]]></description>
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		<item>
		<title>Champus (Champusera Style)</title>
		<link>http://newworldreview.com/2012/05/champus-champusera-style/</link>
		<comments>http://newworldreview.com/2012/05/champus-champusera-style/#comments</comments>
		<pubDate>Tue, 08 May 2012 15:49:22 +0000</pubDate>
		<dc:creator>Tessa Liebman</dc:creator>
				<category><![CDATA[Peru]]></category>
		<category><![CDATA[RECIPES]]></category>
		<category><![CDATA[Champus]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Miraflores]]></category>
		<category><![CDATA[Peruvian Food]]></category>
		<category><![CDATA[Street Food]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3901</guid>
		<description><![CDATA[Sweets are everywhere in Lima. They are sold in food markets, fancy restaurants, out of carts on street corners and cardboard boxes at bus stops. Some are fried, some frozen and some freshly chopped before your eyes. Their names are evocative and poetic like the "Suspira a la Limeña" which is a mixture of meringue and manjar blanco caramel custard and translates as "the sigh of a woman from Lima," or simply hilarious, which is the case of "champus," a dessert I just had to try for the name alone.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Mass Peruvian Pelican &amp; Dolphin Die Off of 2012 &amp; What It Means to Seafood</title>
		<link>http://newworldreview.com/2012/05/the-mass-peruvian-pelican-dolphin-die-off-of-2012-what-it-means-to-seafood/</link>
		<comments>http://newworldreview.com/2012/05/the-mass-peruvian-pelican-dolphin-die-off-of-2012-what-it-means-to-seafood/#comments</comments>
		<pubDate>Mon, 07 May 2012 22:43:49 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[FEATURES]]></category>
		<category><![CDATA[Peru]]></category>
		<category><![CDATA[Chiclayo]]></category>
		<category><![CDATA[Dolphins]]></category>
		<category><![CDATA[Mancora]]></category>
		<category><![CDATA[Pelicans]]></category>
		<category><![CDATA[Pimentel]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3896</guid>
		<description><![CDATA[At first the pelican was standing on the beach. As I walked by it just stared. As I sat at Donde Teresa in Mancora, my hotel restaurant, I could still see it standing there. Five minutes later some dogs came close to it and started barking. Young dogs. They didn’t know any better. I chased them away. Five minutes later the pelican was dead. The sea was washing over it.

Over the next two weeks while traveling along Peru’s northern coast, before any of the news reports of mass pelican deaths, I saw them again and again in Zorritos, Mancora, Pimentel, Santa Rosa, and elsewhere. There were some healthy pelicans it seemed. They would fly together over the surf or hang out near fishing piers. The healthiest I found were at Caleta el Ñuro, where fishermen were tossing out their leftover catch and scraps off the pier before it was packed on ice and taken away by truck to markets around the country. Hundreds of sea turtles fought for the scraps with the hundreds of pelicans here, though at many other piers the catch was lighter. La Niña has lead to warmer waters and some say the shortage of food has left the pelicans dying of starvation, though that period is in the process of returning to normal. I can’t say the dying pelicans l encountered looked starving. More sick than skinny.]]></description>
		<wfw:commentRss>http://newworldreview.com/2012/05/the-mass-peruvian-pelican-dolphin-die-off-of-2012-what-it-means-to-seafood/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Quito, Ecuador for Chocaholics</title>
		<link>http://newworldreview.com/2012/04/quito-ecuador-for-chocaholics/</link>
		<comments>http://newworldreview.com/2012/04/quito-ecuador-for-chocaholics/#comments</comments>
		<pubDate>Wed, 25 Apr 2012 02:45:44 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Ecuador]]></category>
		<category><![CDATA[FIND]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Jeefrey Stern]]></category>
		<category><![CDATA[Kallari]]></category>
		<category><![CDATA[Pacari]]></category>
		<category><![CDATA[Quito]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3888</guid>
		<description><![CDATA[Sure Quito is home to 500-year-old church or two, though most don’t realize it’s also one of the centers of the world’s chocolate industry. Ecuador’s Arriba Nacional cacao bean is the most sought after the world over and Quito chocolate shops, cafes, and activities have become a point of reference for chocolate lovers:]]></description>
		<wfw:commentRss>http://newworldreview.com/2012/04/quito-ecuador-for-chocaholics/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Cebicherias of Lima, Peru&#8230;In Photos</title>
		<link>http://newworldreview.com/2012/04/the-cebicherias-of-lima-peru-in-photos/</link>
		<comments>http://newworldreview.com/2012/04/the-cebicherias-of-lima-peru-in-photos/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 20:29:32 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Peru]]></category>
		<category><![CDATA[PHOTOS]]></category>
		<category><![CDATA[cebiche]]></category>
		<category><![CDATA[Ceviche]]></category>
		<category><![CDATA[Cevicheria]]></category>
		<category><![CDATA[Lima]]></category>
		<category><![CDATA[Peruvian Food]]></category>
		<category><![CDATA[Photography]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3874</guid>
		<description><![CDATA[]]></description>
		<wfw:commentRss>http://newworldreview.com/2012/04/the-cebicherias-of-lima-peru-in-photos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Demerara Rum of Guyana</title>
		<link>http://newworldreview.com/2012/04/demerara-rums/</link>
		<comments>http://newworldreview.com/2012/04/demerara-rums/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 18:05:54 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Amazon]]></category>
		<category><![CDATA[Caribbean]]></category>
		<category><![CDATA[DRINKS]]></category>
		<category><![CDATA[Demerara]]></category>
		<category><![CDATA[Georgetown]]></category>
		<category><![CDATA[Guyana]]></category>
		<category><![CDATA[Rum]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3864</guid>
		<description><![CDATA[Demerara. That word alone is infectious. It’s derived from the Arawak language, meaning “river of the letter wood.” It sounds exotic. It is exotic. Demerara is a place, among other things related to that place. It’s a region of Guyana founded by the Dutch. There’s a river, also called Demerara. There are fields of sugarcane lined with canals where herons and egrets wade. The air is sweet smelling. It smells of forests. And the Caribbean, which is not far away.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Manifiesto (Lima)</title>
		<link>http://newworldreview.com/2012/04/manifiesto-lima/</link>
		<comments>http://newworldreview.com/2012/04/manifiesto-lima/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 19:20:02 +0000</pubDate>
		<dc:creator>Nicholas Gill</dc:creator>
				<category><![CDATA[Peru]]></category>
		<category><![CDATA[RESTAURANTS]]></category>
		<category><![CDATA[Lima]]></category>
		<category><![CDATA[Manifiesto]]></category>
		<category><![CDATA[Miraflores]]></category>
		<category><![CDATA[Peruvian Food]]></category>
		<category><![CDATA[Peruvian restaurants]]></category>

		<guid isPermaLink="false">http://newworldreview.com/?p=3852</guid>
		<description><![CDATA[When he was a child Giacomo Bocchio saw Javier Wong, cook in his Lima restaurant. He then wanted to be a chef. Wong has that effect. He now says Bocchio could be the best chef in Peru, if not the world. Wong always thinks in those kinds of terms.]]></description>
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		<slash:comments>0</slash:comments>
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