The future home of Latin America’s # 1 restaurant: Astrid Y Gastón Casa Moreyra in Lima, Peru.

Astrid y Gastón came in at #1 and D.O.M. at #2 at the initial edition of the Latin America’s 50 Best Restaurant List, even though D.O.M. ranked considerably higher on the World’s Best list a few months ago. Comparing those restaurants is difficult. Pujol was at #3 and Central at #4. In my opinion any of those four restaurants could be #1 on any given day. With the top ten there was little argument – some might say one restaurant should up or down a spot or two – but the rest of the list was where there were some oddities.

Like a smaller but still growing Panamanian version of Mistura, Panama Gastronomica is full of local food vendors that come from around the country. Here are a few food and drink items I particularly liked.

La Mar San Francisco chef Diego Oka has been named the executive chef of T’anta Chicago. Not so fast. With the closing of La Mar NYC (don’t worry, it is hopefully just moving) there has been a shift in the Acurio restaurant chain. Oka helped set up T’anta Chicago, which… Read More →

Gaston Acurio’s first New York restaurant, the 2 year old branch of La Mar Cebicheria, has closed. Don’t fret though. There’s already talk of moving the restaurant to another Manhattan location, possibly in Chelsea.

La Nacional, an upscale deli that recently opened in the Miraflores neighborhood of Lima, Peru.

Late August and early September seem to be the default month for major culinary events. In Peru, there’s Mistura, not to mention the Latin America’s 50 Best Ceremony and whatever odd lineup Gelinaz! Has planned. In Denmark, there’s the MAD Symposium. One major culinary event that might not be on your radar but should is Panama Gastronomica in Panama City.

I’m not a huge fan of liquid nitrogen. Especially when it is overused and more of a gimmick than actually enhancing the meal. The one place I do regularly like appreciate this element of molecular gastronomy is in cocktails. At the Aviary in Chicago they freeze ginger in a deconstructed… Read More →

Carignan was brought to Chile from Argentina after the massive earthquake of Chillán in 1939 to blend with Pais grapes that were heavily impacted, but haven’t been heard of much since. Suddenly it is being rediscovered.

Recently I attended a small demonstration put on by Avocados from Mexico that showcased a handful of odd and interesting things you can do with avocados. Mixologist Junior Merino was there making avocado cocktails, which were surprisingly excellent. The biggest impression I was left with was the guacamole. While guac… Read More →