NEW WORLDER

Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER. SAPOTE, UNGURAHUI Y MACAMBO “Imagine walking through the forest with the sweetness of the fallen fruits enveloping your senses, and reaching down through the green plants to collect macambo seeds off the ground. BEST NEW RESTAURANTS 2019 Our picks for this year’s Best New Restaurants in the Americas include a Los Angeles taco cart turned brick and mortar, a tasting menu from a French-trained chef on a tiny Panamanian island, and in-depth takes on the regional cuisine of Colombia’s Caribbean, the Ozarks, and Puebla, among others. GUIDE TO GUYANA’S DEMERARA RUM Tasting Notes. El Dorado 21 year old: This El Dorado rum has been named the best rum in the world again and again and after tasting it is easy to see why.It’s undeniably smooth, dark and rich, and redolent of molasses and burnt sugar. El Dorado 12 year old: I prefer this over El Dorado’s better known 15 year old.It’s clean, smooth, and easy to drink and doesn’t have the price point of A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center DAN BARBER FEEDS HIS CHICKENS RED PEPPERS TO Very few chefs have paid as much attention to chickens and eggs than Dan Barber at Blue Hill at Stone Barns. He discovered in Italy the wonders of the unlaid and sometimes undeveloped eggs produced by older hens, which he called “embryonic” but had to change the name to “immature” to help customers get over the idea. He has explored the relationship between pastured chickens and the ORIGINS: LOMO SALTADO Lomo Saltado, a stir-fried beef dish found all across Peru, was born on Calle La Concepción in Lima, Peru’s Barrio Chino. The now pedestrian-only street, its name changed to Calle Capón, has become a

tourist attraction.

EAT LIST: THE BEST TACOS IN MEXICO CITY TACOS AL PASTOR Taquería El Huequito. Tacos al pastor – a variation of tacos árabes, the spit-roasted pork tacos that arrived in Puebla in the 1930s – uses pork, cooked on a trompo ­that has been marinated in some form of adobo (pineapple, spices, achiote, chiles, garlic, etc).El Huequito, meaning “little hole in the wall,” which opened in 1959 and claims to have invented the form ORIGINS: ANTICUCHOS DE CORAZÓN Quechua for “cut stew meat,” the origins of present day anticuchos date to Pre-Columbian times. When the Spanish arrived in the 16 th century they found the Incas cooking pieces of meat on sticks over flames. While the name may be attributed to the Incas, modern anticuchos are attributed to Afro-Peruvian culture. FROM A CHINCHA, PERU FARM TO A PORTLAND, OREGON RESTAURANT Earlier this year, I attended a “Peruvian Farmers Dinner” at Andina, a popular Peruvian restaurant here in Portland, Oregon. There I met Stefan Bederski, a third-generation German-Peruvian farmer who grows specialty produce for Andina on his farm in Chincha, Peru.I left the dinner with two overriding impressions: intrigue about the close business and personal relationship that had grown

NEW WORLDER

Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER. SAPOTE, UNGURAHUI Y MACAMBO “Imagine walking through the forest with the sweetness of the fallen fruits enveloping your senses, and reaching down through the green plants to collect macambo seeds off the ground. BEST NEW RESTAURANTS 2019 Our picks for this year’s Best New Restaurants in the Americas include a Los Angeles taco cart turned brick and mortar, a tasting menu from a French-trained chef on a tiny Panamanian island, and in-depth takes on the regional cuisine of Colombia’s Caribbean, the Ozarks, and Puebla, among others. GUIDE TO GUYANA’S DEMERARA RUM Tasting Notes. El Dorado 21 year old: This El Dorado rum has been named the best rum in the world again and again and after tasting it is easy to see why.It’s undeniably smooth, dark and rich, and redolent of molasses and burnt sugar. El Dorado 12 year old: I prefer this over El Dorado’s better known 15 year old.It’s clean, smooth, and easy to drink and doesn’t have the price point of A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center DAN BARBER FEEDS HIS CHICKENS RED PEPPERS TO Very few chefs have paid as much attention to chickens and eggs than Dan Barber at Blue Hill at Stone Barns. He discovered in Italy the wonders of the unlaid and sometimes undeveloped eggs produced by older hens, which he called “embryonic” but had to change the name to “immature” to help customers get over the idea. He has explored the relationship between pastured chickens and the ORIGINS: LOMO SALTADO Lomo Saltado, a stir-fried beef dish found all across Peru, was born on Calle La Concepción in Lima, Peru’s Barrio Chino. The now pedestrian-only street, its name changed to Calle Capón, has become a

tourist attraction.

EAT LIST: THE BEST TACOS IN MEXICO CITY TACOS AL PASTOR Taquería El Huequito. Tacos al pastor – a variation of tacos árabes, the spit-roasted pork tacos that arrived in Puebla in the 1930s – uses pork, cooked on a trompo ­that has been marinated in some form of adobo (pineapple, spices, achiote, chiles, garlic, etc).El Huequito, meaning “little hole in the wall,” which opened in 1959 and claims to have invented the form ORIGINS: ANTICUCHOS DE CORAZÓN Quechua for “cut stew meat,” the origins of present day anticuchos date to Pre-Columbian times. When the Spanish arrived in the 16 th century they found the Incas cooking pieces of meat on sticks over flames. While the name may be attributed to the Incas, modern anticuchos are attributed to Afro-Peruvian culture. FROM A CHINCHA, PERU FARM TO A PORTLAND, OREGON RESTAURANT Earlier this year, I attended a “Peruvian Farmers Dinner” at Andina, a popular Peruvian restaurant here in Portland, Oregon. There I met Stefan Bederski, a third-generation German-Peruvian farmer who grows specialty produce for Andina on his farm in Chincha, Peru.I left the dinner with two overriding impressions: intrigue about the close business and personal relationship that had grown

SUBMISSIONS

Editorial Submissions If you’re interested in writing for New Worlder, we’d love to hear from you!Please send all pitch queries to: thenewworlder@gmail.com CARAPULCRA – NEW WORLDER PREPARATION. Preheat the oven to 300°F/150°C; Toast the dried potatoes in the oven for 6 minutes until they start to brown. Place the toasted potatoes in MOLE MADRE – NEW WORLDER “I find mole to be a fascinating, baroque, laborious, and complex expression, capable of fusing endless elements into new flavors. Ours is a contemporary version of a classic mole negro (black mole), which originated at Pujol with the support of an initiative led by chef Ricardo Muñoz Zurita in an attempt to rescue the chile chilhuacle, a Oaxacan chile in danger of extinction. RESTAURANT OF THE YEAR: ALFONSINA Last year’s restaurant of the year, Mugaritz in Errenteria, Spain, has been pushing the boundaries of creativity in a fine dining kitchen for two decades. It’s a restaurant that forces us to question why things are the way they are and asks us to break free from the tired constraints of convention in fine dining. THE EDIBLE PLANTS OF THE ATACAMA DESERT First there was chañar (Geoffroea decorticans), also called the Chilean Palo Verde, a leguminous 10-meter-high tree that produces an olive size fruit, along with algarrobo (Ceratonia siliqua), a nitrogen capturing tree, a type of carob, with long roots that produces a long pod-like fruit.“Without these it would been impossible to survive here,” Poblete said. ORIGINS: ANTICUCHOS DE CORAZÓN Quechua for “cut stew meat,” the origins of present day anticuchos date to Pre-Columbian times. When the Spanish arrived in the 16 th century they found the Incas cooking pieces of meat on sticks over flames. While the name may be attributed to the Incas, modern anticuchos are attributed to Afro-Peruvian culture. GUIDE: EATING IN MEXICO CITY Street Food. The true soul of Mexican cuisine is found in the streets and Mexico City is no exception. It’s impossible to walk more than five minutes in any direction and not come across a string of sidewalk stalls with fiery hot comales slinging out tacos, tlacoyas, tortas, flautas, ceviches, and barbacoa.While there is a high concentration of unbelievable grub in el Centro – such as the ENRIQUE OLVERA’S MOLE MADRE TURNS 1,000 DAYS OLD If you watched the Enrique Olvera episode of Netflix Chef’s Table, you would have seen a mole at Mexico City restaurant Pujol that was being treated more like a masa madre than a traditional mole negro.The mother was created in March of 2013 during the restaurant Quintonil’s first anniversary. A GRAPE PERU CAN CALL ITS OWN Ica born Moquillaza sees the long term potential of the spirit and in the quebranta grape in ways that few others do. He has consulted on many infrastructure projects that can help all producers the region and pushed for tighter regulations to ensure that Peruvian piscos maintain a high standard. NYC NOW HAS THREE MICHELIN STARRED MEXICAN RESTAURANTS One surprise in the announcement of the 2019 Michelin Guide to New York City is that there are now three one-star Mexican restaurants in the five boroughs.. Casa Enrique, which has held a Michelin star since 2015, is now joined by Claro and Oxomoco.Claro is driven by Oaxacan flavors and makes their own moles, while Oxomoco uses Mexican ingredients to inspire their wood fired grill.

NEW WORLDER

Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER. BEST NEW RESTAURANTS 2019 Olam – Santiago, Chile. The team of restaurateur Raul Yañez and chef Sergio Barroso, who run the avant garde tapas spot 040 in Santiago’s Bellavista neighborhood, and also popped up in New York city for much of 2019, have another hit on their hands with stylish Olam in the Hotel Director in Santiago’s El Golf neighborhood. DAN BARBER FEEDS HIS CHICKENS RED PEPPERS TO Dan Barber Feeds his Chickens Red Peppers to Make Red Eggs. V ery few chefs have paid as much attention to chickens and eggs than Dan Barber at Blue Hill at Stone Barns. He discovered in Italy the wonders of the unlaid and sometimes undeveloped eggs produced by older hens, which he called “embryonic” but had to change the name to GUIDE TO GUYANA’S DEMERARA RUM All Demerara rum is distilled in Guyana, regardless of where it may be aged and bottled. The rum is derived from sugarcane grown along the banks and is distilled by the last remaining Guyanese distiller, Demerara Distillers Limited, or the DDL. The DDL distillery, best known for producing El Dorado rum, is an important landmark near

Georgetown

ORIGINS: LOMO SALTADO Origins: Lomo Saltado. L omo Saltado, a stir-fried beef dish found all across Peru, was born on Calle La Concepción in Lima, Peru’s Barrio Chino. The now pedestrian-only street, its name changed to Calle Capón, has become a tourist attraction. It has a gate at the entrance just like many of the world’s other Chinatowns and it is lined A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center EAT LIST: THE BEST TACOS IN MEXICO CITY Taquería El Farolito. One of the original tacos al carbon spots in Mexico City, El Farolito serves a long list of flame-grilled meats like rib-eye, arrachera, al pastor, chuleta, and Tampiqueño. Don’t miss the tacos with cecina de Yecapixtla, the salted and cured beef from the state of Morelos. Altata 19, Condesa; taqueriaselfarolito.com. NETFLIX’S STREET FOOD IN LATIN AMERICA Netflix’s acclaimed series Street Food is set in Latin America for its second season. The show, from the same team as Chef’s Table, explores the street food of six cities around the region. Here’s who the vendors are, the food they make, and how to find them: FROM A CHINCHA, PERU FARM TO A PORTLAND, OREGON RESTAURANT Earlier this year, I attended a “Peruvian Farmers Dinner” at Andina, a popular Peruvian restaurant here in Portland, Oregon. There I met Stefan Bederski, a third-generation German-Peruvian farmer who grows specialty produce for Andina on his farm in Chincha, Peru.I left the dinner with two overriding impressions: intrigue about the close business and personal relationship that had grown NYC NOW HAS THREE MICHELIN STARRED MEXICAN RESTAURANTS One surprise in the announcement of the 2019 Michelin Guide to New York City is that there are now three one-star Mexican restaurants in the five boroughs.. Casa Enrique, which has held a Michelin star since 2015, is now joined by Claro and Oxomoco.Claro is driven by Oaxacan flavors and makes their own moles, while Oxomoco uses Mexican ingredients to inspire their wood fired grill.

NEW WORLDER

Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER. BEST NEW RESTAURANTS 2019 Olam – Santiago, Chile. The team of restaurateur Raul Yañez and chef Sergio Barroso, who run the avant garde tapas spot 040 in Santiago’s Bellavista neighborhood, and also popped up in New York city for much of 2019, have another hit on their hands with stylish Olam in the Hotel Director in Santiago’s El Golf neighborhood. DAN BARBER FEEDS HIS CHICKENS RED PEPPERS TO Dan Barber Feeds his Chickens Red Peppers to Make Red Eggs. V ery few chefs have paid as much attention to chickens and eggs than Dan Barber at Blue Hill at Stone Barns. He discovered in Italy the wonders of the unlaid and sometimes undeveloped eggs produced by older hens, which he called “embryonic” but had to change the name to GUIDE TO GUYANA’S DEMERARA RUM All Demerara rum is distilled in Guyana, regardless of where it may be aged and bottled. The rum is derived from sugarcane grown along the banks and is distilled by the last remaining Guyanese distiller, Demerara Distillers Limited, or the DDL. The DDL distillery, best known for producing El Dorado rum, is an important landmark near

Georgetown

ORIGINS: LOMO SALTADO Origins: Lomo Saltado. L omo Saltado, a stir-fried beef dish found all across Peru, was born on Calle La Concepción in Lima, Peru’s Barrio Chino. The now pedestrian-only street, its name changed to Calle Capón, has become a tourist attraction. It has a gate at the entrance just like many of the world’s other Chinatowns and it is lined A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center EAT LIST: THE BEST TACOS IN MEXICO CITY Taquería El Farolito. One of the original tacos al carbon spots in Mexico City, El Farolito serves a long list of flame-grilled meats like rib-eye, arrachera, al pastor, chuleta, and Tampiqueño. Don’t miss the tacos with cecina de Yecapixtla, the salted and cured beef from the state of Morelos. Altata 19, Condesa; taqueriaselfarolito.com. NETFLIX’S STREET FOOD IN LATIN AMERICA Netflix’s acclaimed series Street Food is set in Latin America for its second season. The show, from the same team as Chef’s Table, explores the street food of six cities around the region. Here’s who the vendors are, the food they make, and how to find them: FROM A CHINCHA, PERU FARM TO A PORTLAND, OREGON RESTAURANT Earlier this year, I attended a “Peruvian Farmers Dinner” at Andina, a popular Peruvian restaurant here in Portland, Oregon. There I met Stefan Bederski, a third-generation German-Peruvian farmer who grows specialty produce for Andina on his farm in Chincha, Peru.I left the dinner with two overriding impressions: intrigue about the close business and personal relationship that had grown NYC NOW HAS THREE MICHELIN STARRED MEXICAN RESTAURANTS One surprise in the announcement of the 2019 Michelin Guide to New York City is that there are now three one-star Mexican restaurants in the five boroughs.. Casa Enrique, which has held a Michelin star since 2015, is now joined by Claro and Oxomoco.Claro is driven by Oaxacan flavors and makes their own moles, while Oxomoco uses Mexican ingredients to inspire their wood fired grill.

SUBMISSIONS

Support New Worlder through Patreon. Sign up with Patreon to receive access to the full website, as well as the latest intel and updates

from NEW WORLDER.

CARAPULCRA – NEW WORLDER Toast the dried potatoes in the oven for 6 minutes until they start to brown. Place the toasted potatoes in a bowl, cover with water, and let soak overnight. The next day, cut the pork ribs into 2 x 2-inch/5 x 5-cm pieces and season with salt and pepper. Place the peanuts in a mortar or batán (Peruvian grinder) and grind until fine. MOLE MADRE – NEW WORLDER Mole Rojo – Mole Nuevo: place all the ingredients except the oil, water, and salt in a roasting pan and roast in a 450ºF (230ºC/Gas Mark 8) for 4 minutes. Remove from the oven and finely grind. In a pan, sauté the ground ingredients in the oil over medium heat, stirring frequently, for 45 to 60 minutes. THE EDIBLE PLANTS OF THE ATACAMA DESERT First there was chañar (Geoffroea decorticans), also called the Chilean Palo Verde, a leguminous 10-meter-high tree that produces an olive size fruit, along with algarrobo (Ceratonia siliqua), a nitrogen capturing tree, a type of carob, with long roots that produces a long pod-like fruit.“Without these it would been impossible to survive here,” Poblete said. ORIGINS: ANTICUCHOS DE CORAZÓN Quechua for “cut stew meat,” the origins of present day anticuchos date to Pre-Columbian times. When the Spanish arrived in the 16 th century they found the Incas cooking pieces of meat on sticks over flames. While the name may be attributed to the Incas, modern anticuchos are attributed to Afro-Peruvian culture. RESTAURANT OF THE YEAR: ALFONSINA Last year’s restaurant of the year, Mugaritz in Errenteria, Spain, has been pushing the boundaries of creativity in a fine dining kitchen for two decades. It’s a restaurant that forces us to question why things are the way they are and asks us to break free from the tired constraints of convention in fine dining. GUIDE: EATING IN MEXICO CITY Street Food. The true soul of Mexican cuisine is found in the streets and Mexico City is no exception. It’s impossible to walk more than five minutes in any direction and not come across a string of sidewalk stalls with fiery hot comales slinging out tacos, tlacoyas, tortas, flautas, ceviches, and barbacoa.While there is a high concentration of unbelievable grub in el Centro – such as the STORIES FROM A TEXAS BORDER RANCH Stories from a Texas Border Ranch. WORDS BY: Melissa Guerra. PUBLISHED: August 8, 2017. Over the course of multiple parts, our latest series will look at the daily intricacies and deep contradictions of life in a South Texas border town. Sharing tradition, culture, and family with our Mexican neighbors, writer Melissa Guerra takes us on a A GRAPE PERU CAN CALL ITS OWN A Grape Peru Can Call its Own. “I have a devotion to the quebranta grape, in wines and piscos,” says distiller and winemaker José Pepe Moquillaza to me, as we drive south on the Pan-American Highway from Lima, Peru. With these grapes Moquillaza and Quintana are trying to create the first truly exceptional wine from quebranta grapes. NYC NOW HAS THREE MICHELIN STARRED MEXICAN RESTAURANTS One surprise in the announcement of the 2019 Michelin Guide to New York City is that there are now three one-star Mexican restaurants in the five boroughs.. Casa Enrique, which has held a Michelin star since 2015, is now joined by Claro and Oxomoco.Claro is driven by Oaxacan flavors and makes their own moles, while Oxomoco uses Mexican ingredients to inspire their wood fired grill.

NEW WORLDER

Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER. DAN BARBER FEEDS HIS CHICKENS RED PEPPERS TO Dan Barber Feeds his Chickens Red Peppers to Make Red Eggs. V ery few chefs have paid as much attention to chickens and eggs than Dan Barber at Blue Hill at Stone Barns. He discovered in Italy the wonders of the unlaid and sometimes undeveloped eggs produced by older hens, which he called “embryonic” but had to change the name to GUIDE TO GUYANA’S DEMERARA RUM All Demerara rum is distilled in Guyana, regardless of where it may be aged and bottled. The rum is derived from sugarcane grown along the banks and is distilled by the last remaining Guyanese distiller, Demerara Distillers Limited, or the DDL. The DDL distillery, best known for producing El Dorado rum, is an important landmark near

Georgetown

ORIGINS: LOMO SALTADO Origins: Lomo Saltado. L omo Saltado, a stir-fried beef dish found all across Peru, was born on Calle La Concepción in Lima, Peru’s Barrio Chino. The now pedestrian-only street, its name changed to Calle Capón, has become a tourist attraction. It has a gate at the entrance just like many of the world’s other Chinatowns and it is lined A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center GUIDE: EATING IN MEXICO CITY Street Food. The true soul of Mexican cuisine is found in the streets and Mexico City is no exception. It’s impossible to walk more than five minutes in any direction and not come across a string of sidewalk stalls with fiery hot comales slinging out tacos, tlacoyas, tortas, flautas, ceviches, and barbacoa.While there is a high concentration of unbelievable grub in el Centro – such as the ORIGINS: ANTICUCHOS DE CORAZÓN Quechua for “cut stew meat,” the origins of present day anticuchos date to Pre-Columbian times. When the Spanish arrived in the 16 th century they found the Incas cooking pieces of meat on sticks over flames. While the name may be attributed to the Incas, modern anticuchos are attributed to Afro-Peruvian culture. AN EXPLORATION OF STINGLESS BEES IN THE PERUVIAN AMAZON An Exploration of Stingless Bees in the Peruvian Amazon. T here are almost twenty thousand species of bees that exist on our planet. They live in nearly every continent and lead the most extraordinary and various lifestyles. Few are solitary, some live in small groups (pre-social), and others form very complex societies (eusocial). NETFLIX’S STREET FOOD IN LATIN AMERICA Netflix’s acclaimed series Street Food is set in Latin America for its second season. The show, from the same team as Chef’s Table, explores the street food of six cities around the region. Here’s who the vendors are, the food they make, and how to find them: FROM A CHINCHA, PERU FARM TO A PORTLAND, OREGON RESTAURANT Earlier this year, I attended a “Peruvian Farmers Dinner” at Andina, a popular Peruvian restaurant here in Portland, Oregon. There I met Stefan Bederski, a third-generation German-Peruvian farmer who grows specialty produce for Andina on his farm in Chincha, Peru.I left the dinner with two overriding impressions: intrigue about the close business and personal relationship that had grown

NEW WORLDER

Sign up with Patreon to receive access to the full website, as well as the latest intel and updates from NEW WORLDER. DAN BARBER FEEDS HIS CHICKENS RED PEPPERS TO Dan Barber Feeds his Chickens Red Peppers to Make Red Eggs. V ery few chefs have paid as much attention to chickens and eggs than Dan Barber at Blue Hill at Stone Barns. He discovered in Italy the wonders of the unlaid and sometimes undeveloped eggs produced by older hens, which he called “embryonic” but had to change the name to GUIDE TO GUYANA’S DEMERARA RUM All Demerara rum is distilled in Guyana, regardless of where it may be aged and bottled. The rum is derived from sugarcane grown along the banks and is distilled by the last remaining Guyanese distiller, Demerara Distillers Limited, or the DDL. The DDL distillery, best known for producing El Dorado rum, is an important landmark near

Georgetown

ORIGINS: LOMO SALTADO Origins: Lomo Saltado. L omo Saltado, a stir-fried beef dish found all across Peru, was born on Calle La Concepción in Lima, Peru’s Barrio Chino. The now pedestrian-only street, its name changed to Calle Capón, has become a tourist attraction. It has a gate at the entrance just like many of the world’s other Chinatowns and it is lined A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center GUIDE: EATING IN MEXICO CITY Street Food. The true soul of Mexican cuisine is found in the streets and Mexico City is no exception. It’s impossible to walk more than five minutes in any direction and not come across a string of sidewalk stalls with fiery hot comales slinging out tacos, tlacoyas, tortas, flautas, ceviches, and barbacoa.While there is a high concentration of unbelievable grub in el Centro – such as the ORIGINS: ANTICUCHOS DE CORAZÓN Quechua for “cut stew meat,” the origins of present day anticuchos date to Pre-Columbian times. When the Spanish arrived in the 16 th century they found the Incas cooking pieces of meat on sticks over flames. While the name may be attributed to the Incas, modern anticuchos are attributed to Afro-Peruvian culture. AN EXPLORATION OF STINGLESS BEES IN THE PERUVIAN AMAZON An Exploration of Stingless Bees in the Peruvian Amazon. T here are almost twenty thousand species of bees that exist on our planet. They live in nearly every continent and lead the most extraordinary and various lifestyles. Few are solitary, some live in small groups (pre-social), and others form very complex societies (eusocial). NETFLIX’S STREET FOOD IN LATIN AMERICA Netflix’s acclaimed series Street Food is set in Latin America for its second season. The show, from the same team as Chef’s Table, explores the street food of six cities around the region. Here’s who the vendors are, the food they make, and how to find them: FROM A CHINCHA, PERU FARM TO A PORTLAND, OREGON RESTAURANT Earlier this year, I attended a “Peruvian Farmers Dinner” at Andina, a popular Peruvian restaurant here in Portland, Oregon. There I met Stefan Bederski, a third-generation German-Peruvian farmer who grows specialty produce for Andina on his farm in Chincha, Peru.I left the dinner with two overriding impressions: intrigue about the close business and personal relationship that had grown ABOUT – NEW WORLDER About – New Worlder. I n 2016, my friend and co-founder Marie Elena Martinez and I, began asking why there wasn’t a travel or food publication that responsibly covered the entirety of the Americas in a way that appealed to both an American and a Latin American audience. While a story occasionally appeared in an international newspaper FOOD – NEW WORLDER Restaurants of the Year: ámaZ, Banzeiro, and Mini-mal. Peru’s ámaZ, Brazil’s Banzeiro, and Colombia’s Mini-mal are making the case that food can be part of the solution in preserving the Amazon Rainforest. Read More ». New Worlder Staff December 4, 2019.

Features.

THE EDIBLE PLANTS OF THE ATACAMA DESERT The entire Atacama, hundreds of square miles of pink, purple, red, and blue flowers bloomed, a vast carpet of color. Giuliana Furci, the renowned Chilean mycologist, told me that the phenomenon is so rare that no one has ever even searched for mushrooms during one of these periods of rain. There may even be truffles. A SINGLE MALT WHISKEY FROM PATAGONIA Barley and water. With some careful manipulation, these two simple ingredients can yield stunning single malt whiskey. Yet walking up the dusty track towards La Alazana distillery, the landscape dominated by the dramatic Piltriquitrón hills, the prospect of making single malt in this desperately remote location seems anything but simple.. Buenos Aires, the beating heart and commercial center THE CHINAMPAS OF XOCHIMILCO The chinampas of Xochimilco include more than 6000 acres of wetlands on the southern shore of Lake Xochimilco, part of an immense network of lakes and canals that once extended across the Valley of Mexico. While they existed prior to the Aztecs as small household gardens, they were developed into large scale farms that could supply entire EAT LIST: THE BEST TACOS IN MEXICO CITY Taquería El Farolito. One of the original tacos al carbon spots in Mexico City, El Farolito serves a long list of flame-grilled meats like rib-eye, arrachera, al pastor, chuleta, and Tampiqueño. Don’t miss the tacos with cecina de Yecapixtla, the salted and cured beef from the state of Morelos. Altata 19, Condesa; taqueriaselfarolito.com. ENRIQUE OLVERA’S MOLE MADRE TURNS 1,000 DAYS OLD If you watched the Enrique Olvera episode of Netflix Chef’s Table, you would have seen a mole at Mexico City restaurant Pujol that was being treated more like a masa madre than a traditional mole negro.The mother was created in March of 2013 during the restaurant Quintonil’s first anniversary. RESTAURANT OF THE YEAR: ALFONSINA Last year’s restaurant of the year, Mugaritz in Errenteria, Spain, has been pushing the boundaries of creativity in a fine dining kitchen for two decades. It’s a restaurant that forces us to question why things are the way they are and asks us to break free from the tired constraints of convention in fine dining. AN EXPLORATION OF STINGLESS BEES IN THE PERUVIAN AMAZON An Exploration of Stingless Bees in the Peruvian Amazon. T here are almost twenty thousand species of bees that exist on our planet. They live in nearly every continent and lead the most extraordinary and various lifestyles. Few are solitary, some live in small groups (pre-social), and others form very complex societies (eusocial). A GRAPE PERU CAN CALL ITS OWN A Grape Peru Can Call its Own. “I have a devotion to the quebranta grape, in wines and piscos,” says distiller and winemaker José Pepe Moquillaza to me, as we drive south on the Pan-American Highway from Lima, Peru. With these grapes Moquillaza and Quintana are trying to create the first truly exceptional wine from quebranta grapes.

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Mapping the Flavors of Cacao Chuncho

By Nicholas Gill

PODCAST EPISODES

Episode #7:

Gunnar Gíslason

Episode #6:

Joseph Archbold

Episode #5:

Giuliana Furci

Episode #4:

Debora Fadul

Episode #3:

Amanda Barnes

Episode #2: Nephi

Craig

RECENT STORIES

GUIDES

EAT LIST: SALVADOR, BRAZIL EAT LIST: ASUNCIÓN, PARAGUAY EAT LIST: MANAUS, BRAZIL EAT LIST: OAXACA, MEXICO EAT LIST: BOGOTÁ, COLOMBIA EAT LIST: PANAMA CITY, PANAMA

RECIPES

AJIACO

WITCH POTATO BAKED IN A LONG RESCOLDO

POZOLE ROJO

BOOKS OF THE MONTH

BUY ON BOOKSHOP

BUY ON AMAZON

BUY ON BOOKSHOP

BUY ON AMAZON

BUY ON BOOKSHOP

BUY ON AMAZON

BUY ON BOOKSHOP

BUY ON AMAZON

SERIES

FOOD AND THE AMAZON RAINFOREST Fragments of a decade of research exploring the foodways of the

Amazon rainforest.

Click Here

STORIES FROM A TEXAS BORDER RANCH

Click Here

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