August 23, 2013
Tacomix: Pit(less) Bosses
Mexico CityUpdate: This spot is sadly no longer open. Making mixiote takes some effort. On its home turf in Central Mexico, the dish is made by taking chicken, beef or mutton that is seasoned with pasilla and guajillo chili peppers as well as flavorings like thyme, cumin, bay leaves, oregano, onion and garlic, wrapping it in…
December 24, 2015
Tbilisi Sketches: Muscling Up Some Churchkhela
TbilisiEditor’s note: This is the latest installment in our monthly series of illustrated dispatches covering local spots in and around Georgia’s capital. Contributor Andrew North is an artist and journalist based in Tbilisi who spent many years before that reporting from the Middle East and Asia. Tbilisi stores and markets are festooned now with distinctive…
November 9, 2021
Brandi Pizzeria: Birthplace of a Classic
NaplesIt is 1760 and on the throne in Naples is King Ferdinand IV. Pietro Colicchio has opened Pizzeria di Pietro e basta così, and the name says it all: “Pietro's Pizzeria and that's enough.” A restaurant strictly selling pizza, it will become known as one of Naples’ first pizzerias. As we move into the 19th…
