Rita is nestled off the beaten path within Atotxa Plaza, a tunnel crossing away from the train station. Clearly popular with the neighbors, Chef Ismael Iglesias’ firstborn establishment offers elevated cuisine featuring equal parts tradition and creativity.
A relative newbie in San Sebastian, the menu at Chef Paulo Airaudo’s Amelia featured the local ingredients of the season but with unusual touches like a Criolla that hinted at his Argentinian roots.
Potatoes are treasured the world over, thanks to a few brave explorers who took to the tubers in the 16th Century. Yet, no where is the spud more revered than in Spain where the tortilla de patatas reigns supreme.
Since a well-used 1967 printing of the Joy of Cooking came into my life, am a flush with food trivia and am pleased to report that Depression-era Americans were already self-soothing with tacos.
Pasillo de Humo is 3-story property in the Condesa neighborhood of Mexico City. Chef Alam Mendes Florian sets the Oaxacan table with simple presentations that delight with uncommon aromas and tastes.
I endured a 5-hour round trip through the quagmire of Orange County, California, to eat at the unorthodox steakhouse of Chef Katuji Tanabe and it was worth every rush-hour minute trapped in my car.
Limosneros offers a space that lulls you in, piques your interest, and then places you safely into the skilled hands of Argentinian Chef Marcos Fulcheri and Mexican Chef Carlo Meléndez.
I tumbled down a rabbit hole into a magical Basque land of festivities, gastronomic treasures, and kindred spirits on the bank of the estuary of Bilbao.
Barbacoa is slow food at its finest. The lamb, goat or beef dish is a ranch-born exercise in pit-cooking patience.
Fish stock, or fumet, is among the most nourishing foods known to man. My technique takes more time than the average simmer-and-slurp variety but you will be rewarded for the extra effort.