Recent News & Reviews
Mexico City
Con Sabor a Tixtla: From Guerrero, with Love

Mexican cooking is clever. With just a handful of ingredients, each region of the country has managed to create a unique cuisine that reflects local lifestyles and traditions. This fact is made abundantly and deliciously clear at Con Sabor a Tixtla, a small, family-owned restaurant in Mexico City’s hip, vibrant Roma neighborhood. Continue »

Yuyang Laozhen: Farm to Table

Shanghai’s farm country is closer than most residents imagine, especially when surrounded by the city’s seemingly endless forest of skyscrapers. But just beyond the spires is a huge, green oasis: Chongming. Somewhat smaller than Hawaii’s Kauai, this island at the mouth of the Yangtze River grows much of the municipality’s food supply. Continue »

Hamo’nun Yeri: The Early Bird Gets the Chickpea

During our previous trips to Istanbul’s “Little Gaziantep” – where we enjoyed the special techniques of Turkey’s culinary nerve center at the excellent Hizmet Kardeşler – we were tempted by what lay across the street. It was an alluring sight scarcely seen in Istanbul: the simple yet scrumptious nohut dürüm Continue »

CB on the Road: A Food Lover's Guide to Andros

Some islands, Mykonos and Santorini for example, are known for their temples of gastronomy. Others, like Tinos, Milos, Syros and Sifnos, possess solid reputations for uniformly excellent tavernas. Continue »

Best Buzz: Barcelona's Top Coffee Shops, Part 1

In Spain, as in the US and elsewhere – even as we hit coffee pod peak – a new multicultural generation of specialty coffee shops are discovering and sharing with their customers the best ways to experience all the special characteristics of truly great coffee. Continue »

Diamonds in the Touristy Rough: Makalo

The quiet neighborhood where Makalo is located, right between Syntagma and Plaka, is home to some good restaurants (such as old-fashioned Paradosiako) and even to a strip of ethnic joints located on bustling Apollonos Street. Continue »

Ma-Suya: Salt Mine

Japanese cuisine is often the art of quiet subtlety, and to that end, salt is one of its greatest supporters. The freshest of fish can be highlighted with a splash of the correct salt; cold sake drunk from fragrant cedar vessels is well enhanced with salt on the rim; and even tempura is frequently not dunked in sauce but instead sprinkled with salt by serious connoisseurs of fried delicacies. Continue »

Pintxos: Basque Bites

Oriol’s face lights up whenever a customer selects his favorite pintxo from one of the 49 different trays, beautifully displayed at Euskal Etxea, the bar where he works and the first bar in Barcelona to serve traditional Basque pintxos. Continue »

Cafe Littera: Don't Call It Fusion

We are sitting under the tonic canopy of an enormous pine tree in a hidden Tbilisi garden, licking our lips over menu items that are neither European nor Georgian. Continue »

Primeira Pá: Chinese, Made in Brazil

For a country of Brazil’s size (pop. 190 million), the number of foreigners in the country is pretty miniscule. Less than one percent of the country’s residents are foreign born; the top countries of origin for those foreigners are the US, Japan and Paraguay. Continue »

The Global Guide To Local Eats
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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