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Spring in Barcelona

Barcelona’s urban sprawl makes it easy to forget that the city is adjacent to two fertile regions to the north and south, El Maresme and […]

Spring in Tbilisi

At the cusp of winter’s end, men across Georgia balance on wobbly ladders and trim their grapevines. The clippings will be used later for baking […]

Pulque

Milky, tart, viscous and slightly foamy. At first glance and sip, there’s little to explain why pulque – a mildly alcoholic drink made by fermenting […]

Tokyo Oases

Tokyo holds the record as the largest city in the world by population, density and land size. Luckily, efficiency of space and flow keeps the […]

Workingman’s Eats

The esnaf lokantası is Turkey’s gift to the working man and woman. While in many parts of the world, lunch during the work week means eating […]

The market stalls are overflowing with spring bounty; join our tour and check it out.
April 18, 2017

Spring in Tbilisi: Tarragon, a Love Story

By
Market Watch -- At the cusp of winter’s end, men across Georgia balance on wobbly ladders and trim their grapevines. The clippings will be used later for baking bread in traditional tone ovens and for roasting mtsvadi, skewered chunks of pork, on the embers.
Explore all stories in Market Watch
April 12, 2017

Pastiera: The Neapolitan Easter Legend

By
Holiday Eats -- Like the Proustian madeleine, sweets can stir up all kinds of feelings in the minds of those who eat them. In Naples, struffoli (small, round doughnuts glazed with honey) and cassata (sponge cake with ricotta and candied fruit) speak of Christmas, while chiacchiere (sugar-dusted fritters) and sanguinaccio (literally “blood pudding,” but actually made of chocolate) bring to mind Carnevale.
Explore all stories in Holiday Eats
Sample the city's best pulque on our culinary walk.
April 7, 2017

Pulque: A Strange Brew's Revival

By
CB Sips -- Milky, tart, viscous and slightly foamy. At first glance and sip, there’s little to explain why pulque – a mildly alcoholic drink made by fermenting the fresh sap of certain types of maguey, the same plant used for making mezcal – has remained a trusted companion to Mexican drinkers since Aztec times.
Explore all stories in CB Sips
Eat like a local with us on our Istanbul walks.
March 30, 2017

Workingman’s Eats: Istanbul's Top 6 Esnaf Lokantaları

By and
Top 5’s -- The esnaf lokantası is Turkey's gift to the working man and woman. While in many parts of the world, lunch during the work week means eating an uninspiring sandwich or salad inside a lonely cubicle at the office, workers in Turkey have the esnaf lokantası ("tradesman's restaurant" in Turkish).
Explore all stories in Top 5’s
March 30, 2017

El Moro: Churros Oasis

By J. Alejandro
The Sweet Life -- Nowhere in Mexico City does one feel the collective weight of the largest population in North America more than on Avenida Lazaro Cardenas, the traffic artery that gushes a surfeit of humans and cars up the heart of the city’s downtown.
Explore all stories in The Sweet Life
We’ve got a market to show you on our Naples walk.
March 28, 2017

Naples Market Watch, Pt. 1: La Pignasecca in Montesanto

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Market Watch -- It’s Sunday morning at La Pignasecca market in Naples and time is in flux. Picture a Boccioni painting: movement is blurred, there is an inter-penetration of objects, speeding vehicles and sound – a frenetic moment in the Futurists’ imagination. The city rises as engines splutter, traders hustle, klaxons yelp.
Explore all stories in Market Watch