Plane loaderAnimated dots
Medium open uri20140806 11746 1ter0k7?1407360583

The Middle Eastern roots of Mexico City’s street food classic  Photos by Holly Wilmeth Whenever my daughter-in-law flies home to see her family, she and my son have a ritual. As soon as their plane lands in Mexico City, they head straight for a stand called El Farolito in the airport food court and order a plate of tacos al pastor. It’s the gastronomic equivalent of the returning exile...Read more >

Medium open uri20140428 19023 1hurl89?1398728000

Eaten with churros or a spoon, warm chocolate a la taza is divine. Photos by Gunnar Knechtel  When I moved to Barcelona almost two decades ago, I quickly learned that going out on a weekend night meant staying out until almost morning. My girlfriend (now wife) and I might meet friends at a restaurant around 10 p.m., then go to a bar for drinks, and still, well after midnight, someone would...Read more >

Medium open uri20140326 31716 183etx8?1395873574

The surprisingly challenging search for a sake cocktail in Japan. Photographs by Ko Sasaki.  If you want to stump a booze expert, have him blind-taste a vintage sake. That’s what Nick Coldicott, an expat Brit who is one of Japan’s leading liquor experts, told me. “It can come off like an aged stout or a glass of port,” he explained. “Sake has the greatest flavor range of any alcoholic drink out...Read more >

Medium open uri20140131 436 18nmbws?1391194577

I WROTE THE TO-DO list on the plane from New York: Show husband the river we played in during summer holidays. Walk in the rubber orchards with our 2-year-old daughter. Eat sadya. But the river had dried up, the rubber orchards had been sold, and Kerala’s first McDonald’s had just opened in the city of Kochi. The tranquil, storybook south Indian state where I grew up was changing even as I...Read more >

Medium open uri20131209 26902 k8cczt?1386638284

Growing up in New Mexico, I was weaned on green chile. We ate it not only in enchiladas and burritos, but also in eggs, on cheeseburgers, on pizza, and in pasta Alfredo. When I visited the state last summer, I tasted a dark chocolate–green chile truffle, dined with a local restaurateur whose roast beef sandwich bulged with more chile than meat, and met a pastry chef who was developing...Read more >

Medium open uri20131011 15865 gnpks?1381533557

The name maultaschen is distinctive enough. It can translate as “mouth bags” or “feedbags.” But there’s an even more striking nickname for these ravioli-like pouches stuffed with minced and smoked meats, mushrooms, onions, parsley, and breadcrumbs. In the Swabian region of southern Germany, they’re called herrgottbescheisserle, which means, roughly, “things you want to hide from Mister...Read more >

Medium open uri20130904 27865 m1sw8r?1378325366

As I stare down at the plate of shredded meat in front of me, I am skeptical. After several days of eating canned green beans and overboiled yucca, I have surmised that 51 years of rationing has reduced much of Cuba’s cuisine to a shadow of its former glory. What if ropa vieja, a vaunted and popular dish, has suffered the same fate? I am sitting in the cozy dining room at Doña Eutimia, one of...Read more >

Medium open uri20130703 6704 1092afw?1372876175

A woman walks into a bar in Spain. She’s expecting tapas: small, shareable plates of meat and cheese, salty deep-fried snacks, and garlicky bites drowned in good, grassy olive oil. Instead, she’s served a heaping mound of a single vegetable. This is not the setup for a joke. It’s what happens when I visit Galicia, in Spain’s northwest corner. What passes for a bar snack in the region—at least...Read more >

Medium open uri20130517 19039 jcixl5?1368813286

Pass the Gravy

  When I was 18, I had a job mapping power lines, on foot, across Texas. During that walking tour from Texarkana to Amarillo, Paris to Corsicana, I had lunch in hundreds of cafés, some in towns so small the restaurant was just somebody’s porch. Everyone had a chicken-fried steak special on the menu, and invariably I ordered it. I can’t recall a single proprietor who didn’t swear it was “the...Read more >

1 to 9 of 34
Recommended experiences from AFAR Magazine