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Chao Ma Doufu: Breakfast in Old Beijing

Chao ma doufu (stir-fried tofu) is among the numerous Chinese breakfast favorites we’ll sample on our morning breakfast tour in old Beijing.

Caldo de Piedra

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 […]

Atila del Sur Comedor

Oaxaca, consistently ranked as one of the three poorest of Mexico’s 31 states, can also claim the title of having the country’s worst school system. […]

Toros

(Editor’s Note: In honor of the immigrants and refugees who have made their new home a better place for us all, this week we are running some […]

Berlin Wall No2

Berlin Wall No2 is a rickety wood and plastic-sheeting structure on the pavement right on the Greek-Cypriot side of the “Green Line,” as the border […]

February 1, 2017

Toros: Tantuni (the Kreuzberg Remix)

By
Berlin -- (Editor's Note: In honor of the immigrants and refugees who have made their new home a better place for us all, this week we are running some of our favorite archived stories about those who have left a culinary mark on their adopted land.) In Berlin, there is no shortage of meatless options, and vegetarians can even rejoice in a seitan-based döner kebab that is given the proper spit roast. What did surprise us is that the ubiquity of vegetarian diets in the city has greatly impacted one version of a meat-centric Turkish street food classic.
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June 20, 2017

Caldo de Piedra: Stone Hot Soup

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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.
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April 27, 2015

Biyou’Z: African Roots

By Brooke Swartz
São Paulo -- Melanito Biyouha's restaurant in São Paulo’s gritty Centro is a social sort of place. The salmon-pink dining room opens to the street, inviting passers-by to stop, bate-papo, talk football and grab a cold drink from the fridge.
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July 24, 2013

Diaspora Dining: A Taste of Shanghai in Toronto

By Gizelle Lau
Toronto -- Editor’s note: This feature, by guest contributor Gizelle Lau – a Chinese-Canadian food and travel writer based in Toronto – is the first in an occasional series on “diaspora dining,” covering the best places to find our favorite cuisines outside of their places of origin. The history of Chinese in Canada – pioneers who left their native land in pursuit of a better life and future – is a familiar immigrant story.
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