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Eatinerary: Culinary Backstreets, Made Personal
Recent News & Reviews
Istanbul
Bean Week: Istanbul's Top 5 Beaneries (Updated)

Istanbul’s eaters are spoiled by opportunities to eat great beans – and in the Turkish kitchen that means white beans, in particular, if you’re lucky, the şeker fasulye type grown in Eastern Turkey’s Ispir region. Continue »

Mexico City
Bean Week: Mexico's Mealtime Mainstay

In Mesoamerica, beans have been a pillar of culinary traditions – not to mention civilizations – from time immemorial. Pre-Columbian peoples depended on legumes as their primary source of protein, but they were more than mere sustenance. Continue »

Beijing
Bean Week: Beijing's Mighty Mung Bean

Slippery cellophane noodles, crunchy sprouts, wobbly jelly, starchy cake, sweet porridge, crispy crêpe, sour fermented drink, a lamb-oil splattered mash: these are just a few of the many forms that the humble, versatile mung bean can take. Continue »

Athens
Bean Week: Greece's National Treasure

If there is one single food family that shows off the breadth and extent of the collective Greek culinary imagination, it has to be the humble legume. Continue »

Barcelona
Bean Week: Catalonia's Many-Splendored Beans

Known in Catalan as mongetes – “little nuns,” as Catalonia’s oldest kind of beans resemble the pale face of a nun in her black habit – or fesols, from the Latin phaseolus, beans are an integral part of the region’s culinary traditions. Continue »

Rio
Bean Week: Rio's Stew and Samba Parties

Editor’s note: Through next week, we’re celebrating the humble bean in all its varieties, and we’re kicking off Bean Week at Culinary Backstreets with one of the liveliest versions of Brazil’s national dish.
Continue »

Mexico City
Taquería El Jarocho: All Filler

There’s something limitless about tacos in Mexico. All you need for a good taco is a soft corn tortilla – handmade are a plus – and a filling, which can take the form of meats such as al pastor, carnitas, mixiote, fish, vegetables and, lesser known outside of Mexico, guisados. Continue »

Shanghai
Tea in China: Reading the Leaves

Although coffee culture is booming in China, the Middle Kingdom is still the world’s biggest consumer and producer of tea leaves. The drink is so important that one Chinese proverb claims, “It is better to be deprived of food for three days, than of tea for one,” and tea is included on the list of the seven necessities of Chinese life (along with firewood, rice, oil, salt, soy sauce and vinegar). Continue »

Barcelona
Lata Berna: The Tin Man

The name of this appealing Gràcia eatery is a play on words, an amalgam of la taberna, or “tavern,” and lata, or “tin.” Continue »

Delhi
Crunchy Snacks and Hot Tea: Winter in Old Delhi

The official cold blew in last month. Winds pierced thick cotton clothing through to the skin, into the body and further into the bone while we were driving in the open rickshaw, after the sun slipped down. Continue »

Food Walks! Explore with Culinary Backstreets
When it comes to exploring a city's authentic dining scene, while the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets' food walks come in.
Istanbul Eats: Exploring The Culinary Backstreets
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