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…
A postcard available at Corchos, a small, classy wine bistro in the old quarter of Montevideo depicts a personification of a Tannat grape, Uruguay’s flagship varietal. He is short and … robust… North American of girth and his face sunburned to a deep shade of British tourist. He snarls a…
Milanesas can be made with steak, veal, chicken, or even vegetarian with soy. The protein is dipped into eggs and then patted with the bread crumb crust and shallow-fried. Milanesas are often served with mashed potatoes, buttered noodles, or salad as accompaniments and make for quick, healthy lunches.…
Few realize that Cochinita Pibil is actually a Mayan dish. It’s quite common now all over Mexico, especially in the Yucatan where it originated, and I see it often at Mexican restaurants and Taquerias in New York and around the States. Traditionally, cochinita refers to a slow roasted baby pig,…
Playa del Carmen, Mexico is a city that didn’t really even exist 15 years ago. It’s surrounded by jungle, now the city has been infiltrated by hundreds of hotels and even more restaurants, many of which serve stylish, contemporry food. Being that there was nothing here before and Cancun was…
In Barrio Chino (Lima, Peru) restaurants such as Wa Lok and Salon Capon Lomo Saltado simply means stir-fried beef. It is a direct translation from Spanish and the dish is the same as the stir-fried beef that’s on any Chinese menu in New York or Jamaica. Thin slices of stir-fried…
A new phenomenon in Ecuador’s large cities, Quito and Guayaquil, has been the commercialization of small shops and street stands that sell Yogurt with Pan de Yuca (Yuca/Cassava bread). Several chains have expanded all over these cities and have turned the very simple snack into a sort of Starbuck’s convenience.…
For some reason everyone is afraid to grill octopus. Yet, it’s not overly difficult. There is a fine line between cooking and overcooking, but with the tiniest bit of care your pulpo won’t become a rubbery mess. It’s an ideal addition to a seafood barbecue and can be skewered alongside…
Though rarely are frites, or fries, attributed to Belgium – examples: french fries, chips, freedom fries – they are indeed a creation of that northern European nation and nowhere on earth will a cone of frites taste so good. All across Belgium there are small stands called frietkots.…
Whenever summer rolls around I began to think of Pecan Pie and when I have one in my kitchen it rarely lasts for more than a day or two. I eat a slice for breakfast, one in the afternoon with a cup of coffee, and then another post supper. The…
