In India there is a constant reminder of how old, rich, and amazing the Indian culture really is. Just when you think you knew when something was created or invented, some stat is thrown at you about how the Indians invented it and you're totally baffled. So, when my friend told me Indians invented burritos, I just started chuckling and then he handed me a kati roll. While it's not quite a burrito, it's just as delicious and addictive, which is fine by me.
This recipe is a sort of hybridized food souvenir. The nut milk is inspired by G&B Coffee in LA, who uses a similar milk to make their now legendary Almond Latte. Soon after, I was at Gracias Madre and had their Spiked Horchata cocktail made with mezcal and plenty of spice. Convinced that the sum would be even more incredible than the parts, I began tinkered until I came up with this Spiked Almond Hochata Latte cocktail.
Like the chorizo of Hawaii, Portuguese sausage is a fresh or smoked sweet-spicy sausage that's used in breakfast dishes, plate lunches, and at many tailgates. This recipe combines Portuguese sausage with other local flavors -- sweet onion and sweet bread - for a Hawaiian slant on classic Thanksgiving stuffing.
On a rainy day down in San Antonio and I tucked into the bustling Rosario's restaurant in search of lunch. Though everyone kept talking up the puffy tacos, I couldn't resist the sound of the toasted, melty Tacos Norteños. There are much more authentic versions of Tacos Norteños out there and these don't bear any resemblance to them, but, whatever you call them, these are delicious.
A Sunday dinner of roast chicken is one of my favorite weekend rituals but, just because we do it on the regular, doesn't mean it's boring. One week it's Chile-Lime Chicken, others this Smoked Paprika-Oregano situation, and this last weekend it was a twist on Middle Eastern za'atar with this Suma...
This isn't anything close to a traditional Mai Tai because I don't dare face the wrath of Mai Tai aficionados. Think of this as a Mai Tai light as it's tamed with passion fruit juice (look for the 100% juice kind, not the sugary soda-like stuff in most stores), but it is thoroughly Mai Tai in every other respect.
These brownies are inspired by trip to Brazil and, if I learned anything while there, it's that they're not big on restraint. Especially when it comes to dessert. Especially when the dessert are brigadieros – cocoa and condensed milk truffles. Some of my favorite were from Doceria Tudo Bolo in Belem where they make brigadieros, brigadiero brownies, brigadieros....you get the point. That inspied me to I brownie-fy the brigadiero.
I call this drink a Cuban Iced Chocolate Frappe because it's inspired by that stupendous chocolate concoction I had in Old Town Havana when I visited Cuba but I don't know where it's really from or exactly how to make it. What I do know is that I've made my best approximation and that it's frothy, not too sweet, and deeply, darkly chocolatey, which, for a chocoholic like me, is enough to know it's worth making.
I know, I know, the Gin and Tonic is as British as Wimbledon but on my last trip to Spain there was no denying that the Spanish have become outright obsessed with the cocktail. I couldn't really tell you why or how it all came to be but they've made mixing a Gin and Tonic an art, with careful att...
Look, I don’t know if you have been to Brazil, but I felt it high time we discuss the best thing to come out of Brazil besides Caetano Veloso – the caipirinha. Though the original caipirinha is a delicious mash of limes and cane sugar, I thought I would add a brunch-appropriate twist, with this S...
Souvenirs are one of those things I never get right when I'm traveling -- either I tell myself they're not practical and end up with zero or I buy a bunch of tchochkes that are fated to collect dust. But I think I finally figured it out on my latest trip -- I'm collecting a new kind of travel souvenir in the form of recipes, like this Blended Mint Lemonade from my trip to recent trip to Jordan.