After arriving in Mexcio’s blossoming wine region, the Valle de Guadalupe, in I drove over to the Mogor Badan winery (Carretera Tecate Ensenada Km 86.5), where Drew Deckman, a Georgia born chef who own’s the restaurant Deckman’s in San José del Cabo, set up a seasonal, farm to table bistro under the shade of three tall pine trees at the edge of the vineyard.
This summer, driving to Virginia from New York to go shark fishing, I made a slight detour in Delaware to the small town of Leipsic, a tiny speck of a crabbing village near Delaware Bay. Crab, was of course what I had in mind when make the pilgrimage to Sambo’s Tavern, an iconic crab house that has been open for nearly 60 years.
In La Paz, Bolivia, wandering aimlessly down some cobblestone street far away from Calle Sagárnaga, a spool of thread pops out from a corner, spinning from a worn hand.
On the stretch of road along Lago de Yojoa – Honduras’ largest natural lake an a fine bird watching spot (actually one of the best on earth), on the San Pedro Sula-Tegucigalpa highway, there’s a line of about 40 small restaurants all serving the same thing: a lake fish fried whole with skin and head served with a side of fried plantains. Pickled onions sit on a jar on the table. The style of cooking/dish is known throughout Honduras as “Estilo de Yojoa.”
At Cafe Clock in the Fes Morocco medina, the ancient, maze like walled part of the city, British restauranteur Mike Richardson has discovered what he calls the perfect meat for burgers: camel. I tried the burger recently and surprisingly, it was excellent. Served with purple onion, tomato, a slice of… Read More →
The Nikkei (Japanese-Peruvian) take on ceviche is tiradito. Like ceviche raw fish is marinated in lime juice, where the citric acid cooks the fish. It is served in a number of ways, but the common traits are thin slices of fish. Usually there is a thick aji-based sauce (a yellow… Read More →
I don’t think there is much to explain on this one: A Pastrami on Rye sandwich from Katz Delicatessen in New York’s Lower East Side.
In Peru around Christmas time, Paneton is everywhere. They sell it in the grocery stores, you get it free when you buy 10 gallons of gas, kids beg for it in the street. Everywhere. There are good brands and bad brands. They even have tiny versions that get stuffed in… Read More →