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…
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…
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…
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…
