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November 13, 2018

Kikliko: For Whom The Rooster Crows

By
Tbilisi -- The Georgian culinary experience is all about the dinner, stereotypically a glutton’s nirvana of singularly delicious foods stacked plate by plate to the ceiling alongside beer pitchers full of wine. This might explain why, after a night of belt-popping gourmandizing, there is very little in the way of a breakfast culture in Tbilisi.Read more
Tbilisi -- The Georgian culinary experience is all about the dinner, stereotypically a glutton’s nirvana of singularly delicious foods stacked plate by plate to the ceiling alongside beer pitchers full of wine. This might explain why, after a night of belt-popping gourmandizing, there is very little in the way of a breakfast culture in Tbilisi.

Another explanation might be that Tbiliseli are not morning people. Most cafes open around 11 a.m., which is about the time our neighborhood baker is slapping his first batch of bread in the tone.

Nevertheless, people do break the fast at home, often with leftover bread and butter or a chunk of cheese, or maybe day-old khachapuri. Read more
November 12, 2018

Kemuri Ramen: Liquid Smoke

By Lily Crossley-Baxter
Tokyo -- Unusual takes on ramen abound in Tokyo, from carefully balanced chocolate and lamb creations for Valentine’s Day to algae-tinted blue broth, but few leave you with cravings and daydreams lasting for weeks. Adding a quality twist on ramen is a challenge – simplicity is one of the dish’s most vital elements, as with most Japanese cuisine. Read more
November 9, 2018

Jing Teng: More Chino, Less Mexicano

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Mexico City -- Before we got down to the business of food, there was the business of tea. As soon as we were seated at one of the large round tables at Jing Teng in Mexico City’s Viaducto Piedad neighborhood, our server, Montse, placed a pot of piping hot red tea on the lazy Susan in front of us. Read more