Staff Writer · Oaxaca, Mexico
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The origins and variations of gazpacho in southern Spain, from the classic tomato version to ajo blanco.
The ritual of Moroccan mint tea, from the gunpowder green tea to the sugar cone and the high pour.
A navigating-the-market account of buying spices in Marrakech, with tips on what to buy and what to avoid.
A pad Thai recipe learned from a street vendor in Bangkok, emphasizing wok hei and the balance of sweet, sour, and salty.
A deep look at the mole tradition in Oaxaca, from negro to coloradito, and the labor behind each version.
A look at three churrascarias in Sao Paulo, from a neighborhood spot to a high-end rodizio, with honest pricing.
An exploration of the tagine as both cooking vessel and cultural symbol in Moroccan kitchens.
A review of three empanada shops in Buenos Aires, from traditional salteñas to creative fillings.
Mexican street food dishes that travelers often overlook.
A traditional Valencian paella with rabbit, snails, and butter beans, cooked over an open fire.
Four late-night taco stands in Mexico City, each specializing in a different style, from suadero to campechanos.
A walk through three Bangkok night markets, profiling vendors who have built loyal followings over decades.
A guide to the coffee culture of Saigon, from street-side ca phe sua da to rooftop cafes with egg coffee.
A banh mi recipe with crispy pork belly, pickled daikon and carrot, cilantro, and jalapeno on a baguette.
A chicken pho recipe learned from a street vendor in Hanoi, with charred ginger, star anise, and a twelve-hour broth.
An exploration of ceviche culture in Lima, from leche de tigre to the morning-only cevicherias that close by early afternoon.
A Moroccan lamb tagine with dried apricots and almonds, slow-braised on the stovetop for three hours.
Why homemade green curry paste tastes nothing like store-bought jars.
Three arepa restaurants in Bogota that represent different regional styles, from plain corn to stuffed with shredded beef.