Month: May 2018

Essay

The Art of Cordero al Palo

The Patagonian method for roasted lamb beside an open fire is an act that transcends beyond just cooking.

Pablo Reyes May 18, 2018

Features

Chiles: The Veins of Perception

An exploration of the role that the chile plays in taste, from providing spice to creating critical perceptual spaces.

Mark Miller May 16, 2018

Food

Game Changer: Claudette Zepeda-Wilkins

Talking with Claudette Zepeda-Wilkins, Top Chef contestant and chef/owner of new Mexican restaurant El Jardin in San Diego, California.

Marie Elena Martinez May 10, 2018

Drinks

The Other Mezcal: Raicilla

Tequila needs no introduction and mezcal has been on everyone’s lips for years now. Raicilla? That’s a much tougher sell.

Jackie Bryant May 7, 2018

Food

Foraging the Costa Verde

John Evans Ravenna and the team from Barra Lima explore the desert coast of Lima, Peru in search of wild ingredients while redefining the concept of the cevicheria.

Nicholas Gill May 1, 2018

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Month: May 2018

The Art of Cordero al Palo

Chiles: The Veins of Perception

Game Changer: Claudette Zepeda-Wilkins

The Other Mezcal: Raicilla

Foraging the Costa Verde

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