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Oaxaca’s deep culinary heritage is, like in many places, a result of its geography: a big valley formed by small ones, all surrounded by mountains, rich soil and warm weather. In fact, this valley reminds us of a clay pot, much like the kind used to make the area’s signature dish, mole, in which many ingredients are mixing, aging and melting together to become something new over the heat of the fire.
By publishing the stories of our local heroes, visiting them on culinary tours, or directly fundraising for them when they are in need, we attempt to honor their work and their essential role in maintaining the fabric of the city. Our purpose is twofold. Yes, we want to get travelers to some good places to eat. But we also want to make sure that some of these spots and the artisans making food there find a new audience and get the recognition and support they deserve. They are holding back the tide of globalized sameness, which is not easy work – even if it’s done unknowingly. But we believe that every meal counts and, with the help of our audience, they will add up. We are committed to their perseverance and hope that our modest efforts encourage them to keep at it. Our work is also guided by a belief in: Honest Tourism: The places where we eat and craftsmen that we feature on our culinary tours are all selected with this purpose in mind. We’d never accept a free lunch or consider a discount for our tour groups, because that would contradict our central goal, to support them. Nor do our guides receive any commissions from shopkeepers. Honest Journalism: The same principal is applied to the publishing of stories. There are no sponsored posts or even advertising on CB. The writers and photographers are paid fairly for their work on stories that we all believe in.
The cities we are drawn to all have a culinary tradition of untold richness as well as a certain tension, be it political instability, the tug between East and West, the clash between modern and ancient identities, migration, rapid gentrification, bankruptcy, or a post-colonial hangover. Our decision to get started in a city is always the result of a trip filled with many meals where we are given in intimate view of that tension, right there on the table. By getting lost in this warren of independent food purveyors struggling to preserve or adapt tradition in fast-paced urban life, we start to discover the deep complexity and true flavor of the city. At present, you’ll find our regular dispatches from Athens, Barcelona, Istanbul, Lisbon, Los Angeles, Marseille, Mexico City, Naples, Porto, Queens (NY), Shanghai, Tbilisi and Tokyo.
As travel to most of the cities where we work has resumed, Culinary Backstreets is working with a new set of safety guidelines designed for the physical well-being of our guests, guides and members of the local community that we encounter. These guidelines have been developed in line with the best practices published by governments and health officials in the countries where CB works with regard to restaurant and tour and trip operation. With these procedures in place, our guests — led by our team of professional guides, who are being trained accordingly — can explore with peace of mind. The new procedures we are instituting include:
Culinary Backstreets’ mission has always been to preserve, protect and celebrate local culinary traditions and the unsung heroes of the kitchen. Now, more than ever, we remain focused on this goal. These days, we are paying close attention to the physical, economic and psychological well-being of the local communities and the people who keep them fed. We view this as an opportunity for cities to develop a tourism model that makes sense for them and that avoids the mistakes of the past, and for companies like Culinary Backstreets to be part of that process by renewing our commitment to a more sustainable way of traveling and working. By joining our tours and trips, you are contributing to this effort, which includes:
Culinary Backstreets is offering maximum flexibility for our guests, as we realize that travel this summer and fall might involve unexpected cancellations or postponements. So that our guests can book with confidence, we are putting in place the following cancelation policies:
Tour the Backstreets of Oaxaca With Us
Our Backstreets envoys, always searching for the next hidden gem
CB’s work was started in 2009 by Ansel Mullins and Yigal Schleifer as a humble food blog called Istanbul Eats. The following year we published a book of our reviews, now in its fifth edition. That year we also launched our first culinary walk in Istanbul, a route we are still using today. In 2012, we realized that what we built in Istanbul was needed in other cities we knew and loved. We started CB that year with Athens, Barcelona, Mexico City and Shanghai as pioneering members of our network. In 2013, we added Rio and also launched our iPhone application in Istanbul. In 2015, Tokyo and Tbilisi came into the fold. That year we published mini-guides to Barcelona and Athens and also launched an iPhone application in those cities. Our Eatinerary service, which provides travelers with tailor-made culinary travel itineraries, was also launched in 2015. In 2016, Lisbon – the latest city to kindle our curiosity – joined the CB network. In 2017 we added Naples and Queens, NY – two places with very compelling stories to tell – to our roster and also published full-size eating guides to Athens and Barcelona. In 2018, Porto joined the list of cities we cover.