Here’s a quick tip: If you’re ever a hungover culinary student roaming the school walk-in cooler for a quick recovery snack: Make sure that banana you grab isn’t a plantain, or you’re going to have a really bad time. Fry them up and make Tostones on the other hand, and you’re good to go. Plantains are a very close relative to the common banana and are a staple in Latin and Caribbean cuisine. While physically larger, the biggest difference is …
The names of dishes are always an interesting point of discussion. Since the beginning of modern cuisine, there hasn’t ever been a standard set regarding the naming of food. It’s an open game, anything goes. During our time in England recently, we encountered the whole spectrum almost immediately. Often it’s a simple and very literal description of the plate. Fish and chips with mushy peas, for example, you know exactly what you’re going to get. An example from the other …
It’s 7 am in Varanasi, Northern India. The ghats are already swarming with devotees bathing themselves in the holy ganges. The sun is still low in the sky but the temperature is already becoming unbearable and the humid air is heavy as we anxiously await the delicious dahl. We sit at a small table, tucked in a corner off the street. Wide-eyed, we stare at the chaos of the buzzing market. Hundreds of people, a few cows, and the odd …
The first thing that surprised us about Colombia was the incredible selection of street food. We found grilled meat skewers, sausages, empanadas and a multitude of other fried treats, all on our first afternoon in Santa Marta. Since leaving Mexico, the street food scene had all but dried up. We had given up hope. Seeing as Colombia is rarely spoken of in the world of street food, to say we were pleasantly surprised at our discovery would be an understatement. …
The torta: essentially just the name given to any Mexican sandwich. During our time in Oaxaca, this was one of the first foods we immediately fell in love with, and has remained one of our top choices when grabbing a bite on the side of the road. This is one of those comfort foods that you eat without remorse: forget about caloric intake, don’t bother counting carbs, or getting enough ‘green’ in your meal.
Some pretentious food types and Chefs will proclaim that condiments are a cop-out, that if the cooks really knew what they were doing, the eater wouldn’t need to add anything more. As an occasionally pretentious food type and former Chef myself, I can attest to this fact.
During our month in Guatemala, we weren’t overly impressed with food options. Seeing as Mexico, home to one of the worlds greatest cuisines, is right next door; we were surprised to find that the food scene was lacking. Not to say it wasn’t around, it just wasn’t as prevalent as it’s neighbour to the North.
Palenque is known for one thing above all else, the ancient Mayan ruins around ten kilometres outside of town. Having a place already booked near the small cluster of backpacker accommodation known as El Panchan, roughly half-way to the ruins, once breakfast was finished we quickly headed out of town and checked into our little hut.
Without question, our favourite side-trip from Oaxaca, and probably the most unique spot in the entire area is Hierve el Agua. Taking the local bus from Oaxaca, we eventually arrive at the small town of Mitla, roughly 70km from the city.
Roughly 30km east of Oaxaca, the town of Tlacolula holds one of the most impressive outdoor markets we’ve ever been to; not only in terms of size, but also the incredible selection of goods for sale. Many locals from surrounding villages and tribal communities venture into the city each week to display their product