Sandwich bread or nachos? Ketchup or salsa? In the US, the answers prove Trump's wall not culinary, reports El País.
Cuisine on aldianews.com
Panama chef Mario Castrellón is using rainforest ingredients to transform fine dining, reports The Guardian.
After Gasolinazo, the rising price of tortillas piles pressure on Mexico, reports The Financial Times
The Atlantic reports about an explosion at a Florida nylon factory that has left American grocery stores with a sudden Reddi-wip shortage. Though this incident will make it harder to find the popular whipped cream topping this year, it also serves as an important reminder to appreciate the vast network of people and machines that go into making the treat possible to find.
The New York Times reports about a Spanish restaurant chain’s business model: use revenue made by serving breakfast and lunch to cover the costs of free dinners for homeless people.
Mezcal has become so popular around the world that local producers are struggling to keep the industry from being taken over by big corporations.
Vanity Fair reports from inside Quebec's great multi-million maple syrup heist and denounce the monopoly games played by the FPAQ, the Federation of Quebec Maple Syrup Producers.
El lunes pasado hablé por teléfono con mi amiga Milagros, una inmigrante dominicana, nacionalizada estadounidense, que hace un año se mudó a Barcelona por amor.
Estas serán las segundas Navidades que Milagros pasa lejos de su familia, en Miami. Y aunque en España tiene buenos amigos, reconoce que no será lo mismo. “En Miami comeríamos el lechón asado entero, y aquí, como somos pocos, cocinaremos solo una pata al horno”, me comentó, melancólica.
Last Monday I spoke on the phone with my friend Milagros, a Dominican naturalized American, who a year ago moved from Miami to Barcelona for love.
This is the second time Milagros celebrates Christmas in Spain. And although in Spain she has some good friends, a part from his boyfriend, she admits it’s not the same.
"In Miami we would eat a whole lechón asado (a suckling pig) roasted in a wood fire, while in Barcelona, as we are only 8 at the table, we will just cook a pig leg in the oven," she said. Her voice sounded melancholic.
My father’s side of the family was very traditional with the foods they served during Christmas. Everyone would gather at my Aunt’s home that usually held celebrations for 40-50 people annually.
There would be food as far as the eye can see. You always start off with the turkey and ham. There would usually be 2 to 3 sets of both meats. One or two would be for the dinner table while another would already be sliced and set in a buffet style so everyone would have their fair share.