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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 27, 2017

Bar Bunda & Beer Lab: A Tale of Two Bars

By Danielle Renwick
Rio -- Autumn in Rio finds the city at its the best. The days are sunny, the scorching heat of January and February has subsided, and it's low season for tourists, which means the beaches are less crowded. The only problem with fall days is they end too early—the sun sets by 6:00 pm in April. If you want to keep the day going, one good option is to head to one of the city's many beachside pé sujos (literally, dirty feet), ultra-casual outdoor bars. Read more
June 26, 2017

Pasquale ‘o Nummararo: Running the Numbers

By
Naples -- His name is Pasquale De Stefano, but everyone knows him as Pasquale ‘o nummararo, “the number man.” In this era of plotters and laser printers, De Stefano continues to hand-paint his signs, using ancient paintbrushes on wooden boards, which are then planted in the baskets of all Neapolitan fruit sellers. And even the wooden signposts are still cut by hand. Read more