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Tag Results for 'bakery'

Mexico City
Día de los Muertos: Grateful for the Dead

Día de los Muertos (Day of the Dead), or at least some variation of it, has been an annual celebration in Mexico for over 3,000 years. During the Aztec period, it took the form of a festival in August dedicated to Mictecacihuatl, otherwise known as the Lady of the Dead, who was the ruler of the underworld and the afterlife with her husband, Mictlantecuhtli. Today it is one of Mexico’s most colorful holidays, encompassing popular traditions both old and new. Continue »

Mexico City
Papalotl: Vegetarians, Rejoice!

The first inhabitants of what is modern-day Mexico City subsisted on mostly plants and grains. Their daily protein intake came from nixtamalized corn, beans, insects and, in smaller amounts, fish and game. When the Spanish brought pork, chicken and cattle to the New World, the local diet changed forever. Continue »

Shanghai
Mid-Autumn Mooncakes: The Stuff of Legend

Mid-Autumn Festival (中秋节, zhōngqiūjié) lands on the 15th day of the eighth lunar month, relatively near the autumnal equinox; in 2014, it falls on September 5. Also sometimes called Mooncake Festival, it is a public holiday in China and Taiwan on which families gather to give offerings to the full moon, float sky lanterns and eat mooncakes (月饼, yuèbing). Continue »

Istanbul
Tophane Tarihi Taş Fırın: Fast Break Bake

Every year, for one month only, bakeries across Istanbul churn out round, flat, yeasty loaves of ramazan pide bread. Before Muslims break their fast at sundown, they hurry to buy these addictively chewy pides, which are essential to the iftar meal here. Continue »

Athens
Galaktoboureko: Custard Queen

There is a certain rite of passage associated with being invited to dinner or coffee at a Greek friend’s house. Not so much because of what you will end up eating or drinking there, but because of what the other guests will be bringing as gifts. Continue »

Mexico City
Rick’s Picks: Bayless's Mexico City Favorites

Editor’s note: Award-winning cookbook author, chef-restaurateur and television personality Rick Bayless is a renowned expert on Mexican cooking and a frequent traveler to Mexico City. He recently shared with us his list of must-visit places in Condesa, Roma/Roma Norte and Polanco.
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Istanbul
Erzincan Tandır Ekmeği: Village Loaves for City Folks

In the Kurtuluş district of Istanbul, we’ve lately been exploring links to older, nearly lost Istanbul culinary traditions. Spending time in the sweetshops, milk bars and şarküteri of this district, we’ve seen a glimmer, if faded, of the “Old Istanbul” that people remember from the 1950s and ’60s, when the city’s historic minorities – Greeks, Armenians and Jews – played a prominent role in the culinary scene of the city. Continue »

Mexico City
Tres Leches: The Magic Number

Pastel de tres leches is beloved throughout much of Latin America, and yet its origins remain a mystery. Some people claim that it was first baked in Nicaragua, others that the recipe was first printed on the label of a well-known brand of canned condensed milk in Mexico. Continue »

Athens
Ta Alonia: Good Neighbor

The corner shop had stood empty for at least two years, so naturally I was interested when signs of renewed occupancy began appearing just a few blocks from where I live. Continue »

Athens
Breakfast in Athens: The Morning Report

Editor’s note: Our third installment for CB’s Breakfast Week takes us to Athens, where we take a look at traditional breakfasts and how globalization is changing the way Greeks eat — especially on weekend mornings. Continue »

Meet our Athens team.
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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