Our Queens culinary walk takes in the area’s markets – some sprawling, many more pocket-sized like this one, where we spotted some poblano peppers for sale. These markets are as diverse as the borough is, serving immigrant communities both old and new.

Ask any former resident of the Balkans now living in New York where they buy the flaky, savory phyllo pie known as burek, and they may very well direct you to Djerdan Burek in Astoria. Burek (also known as börek) is a staple eaten in many forms throughout the regions that once formed the Ottoman Empire. In New York City, though, most purveyors of burek come from Albania and Bosnia, and if you’ve ever ordered a slice of burek at one of the many Albanian-run pizzerias in the Tri-State area, there’s a good chance it was baked by Djerdan as well. Their Queens storefront is a homey sit-down eatery doling out plates of meaty stuffed cabbage and grilled Balkan sausages, but Djerdan is especially well-known among immigrants from former Yugoslavia for being the only Balkan burek factory in the United States.

Stretched to translucence by a series of acrobatic, table-slapping wrist flips, then stretched just a bit further until it seemingly must tear under its own weight, the palata dough passes from the hands of Myo Lin Thway. In a moment, other hands take over. Perhaps they fill it with minced spiced chicken, for keema palata, or perhaps they fold it instead into an empty square, soon to be the conveyance for masala-red curry. After a brief interlude at the griddle, the flaky flatbread is surrendered to still other, hungrier hands. Myo, in the meantime, has swirled a little oil on his tabletop and patted down another wad of dough, pressing it wider and flatter until it, too, can take to the air.

We spied a burst of green – different varieties of cilantro as well as other herbs – on our Queens walk. While the borough doesn’t have the same large markets as some of the other cities we operate in, you can still find plenty of smaller fruit and vegetable stands sprinkled throughout the area.

On a corner in Astoria, across the street from a bright blue-domed Orthodox church and in the shadow of the towering viaduct that carries Amtrak trains out of New York and towards New England, Gregory’s 26 Corner Taverna has been quietly recreating Greece for 13 years. At lunchtime in the outdoor patio, you mostly hear Greek spoken as old friends meet and order spreads of whole grilled fish, octopus and slabs of feta cheese sprinkled with oregano. A fisherman from out on Long Island might stop by with his catch of the day on ice for the owner, Gregory, to choose from, just like at a restaurant along the Greek coastline. After finishing their meals, each table gets free dessert, a tradition of Greek hospitality. At Gregory’s, it’s always a plate of cinnamon-topped halva made with imported Greek farina. Down to the cozy dining room filled with model ships and bright blue evil eye amulets, this place evokes life on the islands itself.

When a streetcar ran down Queens’ Metropolitan Avenue in the first half of the 20th century, soda fountains like Eddie’s Sweet Shop were commonplace in big cities and small towns across America. Today, this hundred-year-old corner gem on Metropolitan in the leafy, Tudor-style enclave of Forest Hills is one of the last of its kind left in the country, and it certainly shows its vintage. On summer afternoons, Eddie’s still fills up with crowds of happy Queens kids, and the diversity of the clientele reminds you that fortunately, it’s not the 1920s anymore. The shop itself, though, is practically unchanged – every piece of equipment behind the counter, from the shiny Frigidaire to the tiny metal cabinet hand-painted with the words “hot fudge,” could be from a museum.

Saturday, late afternoon, Jackson Heights. In the shadows of the 7, the elevated train that runs along Roosevelt Ave., sunlight is already giving way to street light; music spills from passing cars and lively watering holes; a few men and women hurry along on neglected errands. More than a few step into La Gran Via Bakery, lured by a show-stopping array of cakes and a long line of display cases filled with individually portioned pastries. At the back counter, Betsy Leites is poised, pastry bag in hand, over a bright white tres leches cake rimmed with strawberries and peaches. She squeezes out a cursive "Feliz Cumpleaños."

Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines represented in the city and the people who make them. This month, we are spotlighting Upi Yuliastuti, an Indonesian immigrant from the Pandang region of Sumatra, who has been the chef at Upi Jaya restaurant for 15 years. Through her daughter Tika, we hear about Upi's dedication to her kitchen, her desire to share Indonesian food with the city and what sets her beef rendang apart from all the other eateries in town.

This Ecuadorian bakery is just one of the many stops on the multinational melange that is our Queens walk, where the flavors of the world can be sampled in one borough. 

CB has teamed up with the creators of “Native Dish: United Flavors of NYC,” NYC Media’s new food TV series, to offer a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines represented in the city and the people who make them. This month we are spotlighting Jamyang “Jimmy” Gurung, a Nepalese immigrant from the Himalayas, who manages the Himalayan Yak, a Nepalese/Tibetan restaurant, and Raksha Thapa, a waitress and former teacher from Kathmandu Valley. The Himalayan Yak team delve into their still-deep connection to Nepal and their love in sharing their cuisine and yak momos with New York.

Addy has cornered the Astoria market in Kenyan cuisine. Even so, large portions of his menu are devoted to dishes familiar all around the world, and popular with all ages. They include a dozen or so flavors of chicken wings and a fistful of burgers, some basic, some overloaded. (Lean forward over the plate, is our advice, when biting into a Juicy Lucy.) To our surprise, the American South stakes a claim at Addy's after all: The country-fried steak, served atop mashed potatoes and accompanied by a brimming cup of gravy, is one of the best we've ever had. Because mishkaki is new, at first, to most of Addy's clientele, he's simplified the presentation rather than risk confusing his customers. Typically, at a Kenyan roadside stall, mishkaki is served with flatbread, the meat arrives on the skewer, and the customer adds sauces and other accompaniments to his or her liking. In Astoria, mishkaki is served with rice and a salad, and the chunks of meat, sans skewers, are already seasoned, à la Addy. We can practically taste the sizzle.

Where the A train dead-ends at Lefferts Boulevard, Liberty Avenue stretches on into the heart of the enclave known as Little Guyana, part of the larger Richmond Hill neighborhood. To most Americans, and even New Yorkers, this population remains obscure. “People don’t know who we are,” says Lakshmee Singh, a talk show host and community leader in Queens, Richmond Hill, once a predominantly German and Italian neighborhood, has seen a steady stream of Guyanese immigrants since the 1970s. Today, it’s home to the largest Guyanese community outside of Guyana itself, with Guyanese immigrants representing the second largest foreign-born community in Queens.

Sampling the freshest tamales streetside in Queens is just one of the cornerstones of our walk in the borough, which samples a wide variety of cuisines from all over the world. 

CB has teamed up with the creators of “Native Dish: United Flavors of NYC,” NYC Media’s new food TV series, to offer a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines represented in the city and the people who make them. While each episode features a general overview of the participant’s life story, particularly as it relates to food, we are expanding that narrative by providing the full interview transcript, albeit condensed and lightly edited. This month we are spotlighting Isha Sumner, a Garifuna immigrant from Honduras, and her recipe for durudias, tortillas made with coconut milk and brown sugar.

The weather prompted us to order as much as we did. Winter was chilling us to the bone on our first visit, several years ago, to Banggane (Bahn-gah-Nay). This Korean restaurant in Murray Hill sits on a wide-open stretch of Northern Boulevard that’s particularly exposed to the wind. A three-course feast of Korean black goat would set us right, we were sure. “In winter it warms you,” Chris Kwak, the owner, agrees, when we meet with him on a recent, less frigid afternoon. But at Banggane “summertime is very busy,” too. “When everyone’s already sweating,” he adds, black goat – named for the color of its hair, not its meat – is both refreshing and restorative, or so the traditional thinking goes.