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June 28, 2017

Sagaretxe: Madrid's Pintxos Pioneer

By and
Elsewhere -- The ascendance of Spanish gastronomy has largely had a Basque signature, which, together with the Catalan scene, is seen as the vanguard in Spanish haute cuisine.Read more
Elsewhere -- The ascendance of Spanish gastronomy has largely had a Basque signature, which, together with the Catalan scene, is seen as the vanguard in Spanish haute cuisine.

But while Nouvelle Basque has gotten all the spotlight lately, the food culture of this northern region has always been outstanding, thanks to its abundant rains and a territory that encompasses the Cantabrian Sea and Ebro River.

Basque taverns are largely known for their pintxos, a kind of tapas that are more sophisticated in taste as well as in design. At certain times of day these small plates fly nonstop out of the kitchen, usually chosen at the chef’s discretion.Read more
June 20, 2017

Caldo de Piedra: Stone Hot Soup

By
Elsewhere -- In Oaxaca, a state where gastronomy is almost a religion, there are some extraordinary dishes that are prepared only for special occasions because of the complexity of preparation. Mole chichilo, for example, uses more than 30 ingredients, and its preparation can take up to 3 days. Read more
June 2, 2017

In Vienna, a Dying Breed of Butcher

By Tobias Mueller and Sarah Kelly
Elsewhere -- What the taco stand is to Mexico City or the wok-wielding hawker to Bangkok, the Würstelstand is to Vienna. At any time of day or night, people line up to snack on a quick sausage, with a pickle, mustard and a can of beer. Read more