El cheto o la cheta puede ser una persona que vive en una zona acomodada, que suele interesarse solamente por las cosas de marca, que frecuenta lugares “top”, etcétera. Pero tambien puede ser un restaurante caro, un bar para gente más exclusiva, un barrio más coqueto… The cheto or the cheta could be a person who lives… Read More RecoCheta
You know the drill by now. This time around we head out for Lebanese shawarma, Peruvian and Sichuan chicken, and a little pastry. We have highs and lows and in-betweens, all wrapped up in a mere four spots. Where to start? Many of my discoveries come from just walking around. I try to get… Read More Bite Marks #103
On to the roundup of last month’s Casa SaltShaker meals. Despite taking some time off, we still managed three public and one private dinners over the course of the month. A combination of my personal tastes, and the feedback I got from diners, these were the favorite dishes for each meal. Scallop Mousse Raviolo,… Read More March Madness
As always, The Roving Ravenous Horde continues. We had a bit of a hiatus, culpa mia, when I took most of March off for some… me time… my father passed away at the beginning of the month – long expected due to terminal illness, and so both sad but a relief in some ways. I ate food… Read More The Horde. Twice.
How and when did Neapolitan cuisine, probably most epitomized by pasta and tomato sauce, become the symbol of Italian cooking? It certainly wasn’t early on, as tomatoes didn’t become a widespread part of local cooking until, really, the mid-1800s. And in Naples, it’s still not really the standard. In popular culture this was perhaps best… Read More Mangiamaccheroni – The Macaroni Eaters
I got on the wrong train. That’s how this one started. I was headed to somewhere I wanted to try for another “project” but accidentally got on the wrong train and found myself outbound on the line back towards Caseros. Rather than backtrack, I went with it, figured it was fated, and headed to a… Read More Eyes on Western Pies
It’s been awhile for this project, no? Our last entry, Egypt, was back in December 2021! Like all my projects, this one hovers in my mind, and it stalled out when I couldn’t find one of the key ingredients for many dishes in El Salvadoran cuisine, the papa del aire, or chayote. It was just an… Read More The Bread & Soup Project #54 – El Salvador
There once was a poet in Italy named Filippo Tomasso Marinetti. In the leading gastronomy magazine, La Cucina Italiana, in the early 1930s, he wrote the Manifesto of Futurist Cooking, a screed on Italian food traditions that became infamous for its dissing of pasta, among other things. In it, he declared that pasta was “an absurd… Read More The Anti-Futurist’s Pasta