Louisiana’s Cajun and Creole cuisine has quite the reputation. It is, some have said, America’s only original cuisine. And while its roots, it’s culinary DNA, lay elsewhere (France, Africa and … [Read more...]
WORLD FARE: Sam the Cooking Guy headlines and Single Fin shines
It’s been one of my low-key career goals to be a judge on Chopped. For those who haven’t seen the show, contestants have to prepare restaurant-quality dishes with ingredients that sometimes make no sense. This results in an inherent tension of seemingly conflicting goals that has … [Read more...]
WORLD FARE: Surprising sushi in a Tijuana speakeasy
Finding good food in Tijuana is neither difficult nor surprising. Caesar salad? It was invented there. Tacos? Uh, yeah. TJ’s one of the best taco towns anywhere. High-end sushi? Eh, maybe some mariscosor some cheap Sinaloan “sushi,” but up until last month—when Chef Pedro Velardo … [Read more...]
WORLD FARE: Banh Mi Hoi An makes my “Best Sandwich on the Planet” better
It’s a formula employed by ambitious chefs and street food vendors alike: Start with the best ingredients available and don’t screw them up. Four years ago, I bestowed on “the bánh mì [sandwich], my first nomination for the coveted title of ‘CityBeat World Fare Best Sandwich on … [Read more...]
WORLD FARE: Hachi Ramen lightly pushes the boundaries
Japanese cuisine often feels old, but this isn’t always true. Even though ramen is Japan’s national dish, for example, it wasn’t created until the early 20th century and has been endlessly reinvented ever since. Sometimes, especially outside of Japan, that innovation tends to … [Read more...]
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