January 15, 2025

Ferro di Cavallo: Meet You at the Horseshoe

Palermo |
By Francesco Cipriano
Palermo -- Tall flames and hot oil, stacked plates and searing pans, shouting and laughter: the kitchen of this trattoria may look chaotic, but it is a perfectly organized and harmonious chaos that well represents Palermo's vibrancy – the same energy that can be found in one of the old town markets or in city traffic. Read more
Palermo -- Tall flames and hot oil, stacked plates and searing pans, shouting and laughter: the kitchen of this
trattoria may look chaotic, but it is a perfectly organized and harmonious chaos that well
represents Palermo's vibrancy – the same energy that can be found in one of the old town markets or in city traffic.

The same liveliness extends to the dining room, where a jovial and festive atmosphere is
established among customers, waiters, and the restaurant’s owners. Waiters sweep in and out each time the cooks ring the bell, bringing traditional Palermo dishes to the tables.
Read more
January 14, 2025

Axotis: The D.I.Y. Taverna

Athens |
By 
Athens After World War II, many Greek islanders left their homes and moved to Athens for work and a brighter future. Such was the case with Nikos and Irene Vasilas, who came to Athens from the island of Naxos during their late teenage years; Irene came from Apiranthos village and Nikos from Danakos, both mountain villages. Read more
January 10, 2025

The Essentials: Where We Eat in Mexico City

Mexico City |
By Culinary Backstreets
Mexico City The streets of Mexico City, lined with vendors hawking everything form elotes to pan dulce, wind from leafy parks to old neighborhoods where music spills from crowded cantinas – here is a metropolis that sings a siren song to food lovers of every variety, making where to eat a hard question to answer simply. We’re talking more than just tacos. Comforting pozole, mole prepared every which way, the chocolate of legend, traditional cuisine abounds if you know where to look. Read more
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