Food & Travel

Orgullo Latino

Forget the frying pan – asado is the ultimate way to cook a steak
In this ritual, the asador is the star. For Diego, the sous chef at Momo Soho in New York, asado is an orchestra, and the asador is the conductor, in charge of the whole thing. It lasts for hours. Everyone talks, drinks wine, eats cheese, and salad, waiting for the conductor to get the main event ready: the meat.
Encebollado: Ecuador’s cure for chuchaqui
If one day you wake up with a chuchaqui (hangover), remember that Ecuadorians claim to have the formula to combat even the worst one imaginable: a delicious fish broth called encebollado.
Where to find some of the best playas escondidas
Latin America is well known for its beaches where visitors get to not only enjoy balmy water and the softest white sand but also the various countries' rich cultures – each with its traditional dishes, joyous music and welcoming people.
Bullets and beans: The unlikely tale of the baleada
From the crack of dawn to late at night, Hondurans heading to and from work are greeted by a now familiar sight: street stalls selling baleadas – a popular meal packed with a favorite Honduran ingredient: beans. In this case, frijoles refritos.
Ceviche is Peru on a plate
A tradition that is now part of world gastronomy; one which continues to expand as ingredients and cultural layers are added yet retains the character and soul of Peru.
"Ask for La Abuela": How to do Nicaragua like a Nica
Whether chomping on vigorón in Granada or riding the waves at Playa El Tránsito, Nicaragua is best experienced by skipping the well-trodden tourist trails and following the lead of the locals.
Why chocolate santafereño is important to Colombian heritage

Chocolate means a lot to Colombians. A cocoa-producing nation, it has a long history of cacao consumption dating as far back as the Pre-Columbian era. It was first enjoyed by the Aztecs, who drank a sacred mixture of toasted cacao beans, spices, and water. From here, the concept of drinking chocolate (without cheese at this time) spread.

Why the pupusa is El Salvador's greatest export

In El Salvador, its people transform corn into a fantastic dish known as pupusa, a specialty from Central America where it’s consumed with passion from dawn to dusk. Made with masa, pupusas are thick, spongy corn tortillas that can be stuffed with various fillings before being cooked on a clay comal or steel griddle.

How Mexican cuisine rose to stardom

The introduction of Mexican cuisine to the US came about in waves: first, in the 1800s when American soldiers stationed in Texas discovered the spicy flavors. Then in the 1900s when the Mexican Revolution drove immigrants across the border.