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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 nearGeorgetown
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 grownNEW 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 nearGeorgetown
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.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. 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 nearGeorgetown
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 toEL COCINERO
Nicholas Gill. Writer and photographer Nicholas Gill is one of the co-founders of New Worlder. He lives in Lima, Peru and Brooklyn, New York. He is co-author of the books Central, Latin America: The Cookbook, and Slippurinn. His work also appears in the New York Times, Fool, Saveur, and many other publications. 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 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 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. 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. 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 grownNEW 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. 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 nearGeorgetown
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 toEL COCINERO
Nicholas Gill. Writer and photographer Nicholas Gill is one of the co-founders of New Worlder. He lives in Lima, Peru and Brooklyn, New York. He is co-author of the books Central, Latin America: The Cookbook, and Slippurinn. His work also appears in the New York Times, Fool, Saveur, and many other publications. 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 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 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. 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. 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 DRINKS – NEW WORLDER Llajua. This cocktail uses singani – a spirit distilled in Bolivias higher altitudes preserving its aromatic profile. Read More ». Chad Parkhill February 17, 2021. Drinks. 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 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. EAT LIST: OAXACA, MEXICO Oaxaca’s Markets Mercado 20 de Noviembre. Oaxaca’s markets tend to be more compact, yet more specialized, than the markets of Mexico City. 20 de Noviembre, a short walk south of the zocalo, is one of the most complete and has one of the largest selections of comedores.The most sought after destination within the market is the Pasillo de Humo, the “aisle of smoke,” a narrow passageway 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 GETTING TO KNOW PIPEÑO The first time pipeño caught my attention was in Chile at the restaurant 99 in Santiago in 2015. It was paired with a slow cooked egg with rich potato foam, Chilean black truffles, and salicornia, a delicious dish without a doubt, but it was the pipeño – light bodied, fruity, and with a touch of bitterness, kind of like a gamay – that stuck in my mind. 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. GAME CHANGER: SISTER NORMA PIMENTEL Game Changer: Sister Norma Pimentel. In her Stories From a Texas Border Ranch series, Melissa Guerra looked at the daily intricacies and deep contradictions of life in a South Texas border town. Sharing tradition, culture, and family with her Mexican neighbors, the narrative journey of her homeland veered away from politics to paint apowerful
ORIGINS: CUBAN COCKTAILS Origins: Cuban Cocktails. D aiquiri, Mojito, Cuba Libre and Canchanchara — drinks that conjure up images of swaying palm trees, balmy breezes and rhythmic island music. With origins in Cuba and rum as the common ingredient, all four cocktails have made their way into bars around the world, but their individual histories and how they LA COCINA’S RECIPE FOR IMMIGRANT KITCHEN SUCCESS Since 2005, one of the benchmarks for success of La Cocina, itself, has been The Chronicle 100 list, aka the best 100 restaurants as chosen by the San Francisco Chronicle. In 2019, six La Cocina businesses made that list: Bini’s Kitchen, El Buen Comer, El Pipila, Nyum Bai, Reem’s, and Minnie Bell’s. Success has never tasted assweet.
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