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World’s Best Traditional Restaurants

Astrid y Gaston

Lima

Astrid y Gastón is a prestigious restaurant known for its innovative approach to Peruvian cuisine, blending traditional flavors with modern culinary techniques, helmed by the renowned chef Gastón Acurio.

Authentic Recipe

Challah

PREP 30min

COOK 35min

READY IN 1h 5min

The following recipe gives step-by-step instructions on how to prepare a Sephardic challah bread, which is eggless and flavored with olive oil, sesame, caraway, and anise seeds. It is courtesy of Jessamyn Waldman Rodriguez, Canadian-American social entrepreneur of Jewish descent, founder and previously a CEO of Hot Bread Kitchen, and the author of the namesake cookbook.

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100 Best English Cheeses

10 Derby

Derby is an English cheese hailing from Derbyshire. This semi-hard cheese is made from pasteurized cow's milk. It has a waxed rind that hides a creamy, smooth, firm, and open texture of the interior. The aroma is mild and the flavors are sweet, mild, and buttery. Derby melts exceptionally well and it has been produced since the 16th century, making it one of England's oldest and most popular cheeses – there are also versions with port wine or sage. It's recommended to pair it with a glass of Sauvignon Blanc or Chenin Blanc.

9 Devon Blue

Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months. The cheese has a dense, crumbly, and firm texture; the aromas are earthy, while the flavor is spicy, smooth, and buttery. It is recommended to pair Devon Blue with a glass of cider.

8 Oxford Blue

Oxford Blue is an English blue cheese produced in Buckinghamshire. The cheese is made with cow's milk, and its texture is semi-soft and creamy. The flavors are spicy, salty, sharp, and tangy, while the aromas are strong. Oxford Blue was first produced at the Oxford Cheese Company in 1994 by Baron Robert Pouget and Steve Peace. It is recommended to serve this cheese with a glass of white wine on the side.

7 Double Gloucester

Double Gloucester is an English cheese produced in Gloucestershire, hence the name. The cheese is made with full fat cow's milk using the cream from one night's milking and also the following day's milking – hence the word double in its name, but Double Gloucester is twice the height of Single Gloucester, so that might also be a reason for the word double in the name of this cheese. Its texture is smooth and buttery when young, but as it ages (for at least four months) the texture and the rind become very hard, which is the reason why Double Gloucester is used in the popular Cooper's Hill Cheese-Rolling event. The flavors of this cheese are nutty, creamy, citrusy, rich, and buttery. Double Gloucester is colored with annatto extract to give it a nice apricot color. It is recommended to serve it with nuts and fresh fruit such as apples and pears. Pair it with a glass of English pub ale.

6 Applewood

Applewood is an English cheese originating from Ilchester in Somerset, where it was first produced in 1965. Made from cow's milk, this cheddar cheese has a semi-hard, dense texture and a natural rind. It is also known as Applewood Smoked Cheddar – however, it is not smoked, but artificially flavored with smoke and dusted with paprika, giving it a golden-amber visual appearance on the exterior. Its flavor is spicy and smoky. It is recommended to grate Applewood over pasta and baked potatoes, but it can also be served with raisins and apples for those with a sweet tooth.

5 Blue Wensleydale

Blue Wensleydale is an English cheese hailing from the town of Hawes. The cheese is made from pasteurized cow's milk and it was invented in the late 19th century by Thomas Nuttall. Underneath its cloth-wrapped rind, the texture is dense and hard, with blue veining dispersed throughout the paste. The aromas are rich, while the flavors are mellow, creamy, acidic, and salty, with savory and slightly sharp notes. The cheese is usually left to mature for 6 months before consumption. It's recommended to pair it with light red wines and use it in pear and walnut salad or serve it with prosciutto.

4 Shropshire Blue

Shropshire Blue is a British blue cheese produced in Leicestershire and Nottinghamshire. The cheese is made from pasteurized cow's milk and is best described as a cross between Cheshire and Stilton. Shropshire Blue ages from 10 to 12 weeks and develops a natural rind that hides a creamy and smooth texture of the carrot-colored body with blue veining throughout. The orange color comes from annatto. The aromas are strong and rich, while the flavors are intense, sharp, tangy, creamy, and full. It's recommended to pair it with a glass of Pinot Noir or Riesling.

3 Lincolnshire Poacher

Lincolnshire poacher is an English hard cheese made with raw milk from Holstein cows. This cylindrical cheese is usually matured for 14 to 16 months. Its texture is open and smooth, while the flavors are strong, rich, fruity, sweet, and nutty. It is recommended to pair it with beer or full-bodied reds and whites.

2 Cheddar

This sharp cow's milk cheese is one of the most popular cheeses in the world today, and it was first produced in the village of Cheddar in Somerset county, England in the 12th century. Cheddar is a hard cheese made from pasteurized cow's milk, and it ranges from white to pale yellow in color. When young, its texture is smooth, and when it is left to mature, the texture becomes more crumbly and it gets a sharper flavor. Joseph Harding—a cheesemaker often referred to as the "father of Cheddar"—said that the authentic Somerset Cheddar should have a close texture, a full, fine flavor reminiscent of hazelnuts, and a melt-in-the-mouth quality. Although cheddar originated in England, the name cheddar can be used for cheese made anywhere because it is not protected, so one should be careful to avoid numerous low-quality, mass-produced "cheddar" found in many supermarkets nowadays, which is one of the main reasons for Cheddar's bad reputation for many people. This cheese is enjoyed throughout the world, but it is most popular in the United Kingdom and the United States - where it is usually colored with annatto seeds which give it an intense orange color. It is especially good when melted, and is perfect in dishes such as macaroni and cheese, grilled cheese sandwiches, or tuna melts.

1 West Country Farmhouse Cheddar

This is not your regular Cheddar made across the world, but a unique one because of its maturity, distinctive full flavor, the source of milk and special methods of handmade production within the four Counties of Dorset, Somerset, Devon and Cornwall. It needs to mature for at least 9 months before it is sold, either in cylindrical shape or in blocks of variable sizes. Its flavor can be described as full, sharp and nutty, and it is firm and creamy yellow on the inside, with a crumbly texture. West Country Farmhouse Cheddar is best paired with grapes, pears, apples, figs, celery or ripe tomatoes.

New Food Cataloged

Fried pies

American Deep-fried Dessert #16. Fried pies are a traditional, hand-held dessert found throughout the American South and Midwest, consisting of small turnovers filled with sweet or savory fillings, sealed in pastry, and deep-fried to golden perfection. Crispy on the outside and warm and gooey on the inside, these rustic treats trace their roots to early American and European hand pies, evolving over time into a uniquely Southern comfort food. The classic fried pie starts with a simple pastry dough, often made with flour, fat (like lard, shortening, or butter), and buttermilk or water. The dough is rolled out and cut into circles or squares, filled with a spoonful of fruit preserves or spiced compotes, then folded, crimped, and fried in hot oil or fat until crisp and blistered. The result is a flaky, crunchy exterior that gives way to a soft, sweet filling, often still bubbling hot from the fryer. Traditional fillings include apple, peach, apricot, cherry, blackberry, and sweet potato, though regional variations also feature pecan, chocolate, lemon, and custard. In some areas, savory versions exist too—filled with meat, cheese, or vegetables—though sweet varieties remain the most iconic. Fried pies were originally a way to use up preserved or dried fruits in farm kitchens, especially during the winter months, and were prized for being portable, filling, and satisfying. They became a common feature at church suppers, picnics, roadside stands, and state fairs, and are still a popular item in diners, gas stations, and bakeries across the American South, especially in states like Oklahoma, Texas, Georgia, and Tennessee. One of the most famous regional expressions of the dish is the Oklahoma fried pie, often made fresh to order at roadside pie shops and celebrated for its buttery crust and generous fillings. Whether glazed, dusted with powdered sugar, or served plain, fried pies continue to offer a comforting, old-fashioned taste of Americana—deeply nostalgic, delightfully messy, and utterly delicious.

Authentic Recipe

Danish pastry

PREP 1h

COOK 10min

READY IN 1h 10min

The following is a two-in-one recipe since it instructs how to prepare both the chokoladebolle and tebirkes pastry. Both are made with yeasted, laminated dough, but one is filled with chocolate (chokoladebolle ), and the other is shaped into squares and sprinkled with poppy seeds (tebirkes). In case you’d like to make only the chocolate-filled ones, double the amount of chocolate.

Food Anatomy

Khmeli suneli

Khmeli suneli is a fragrant Georgian spice blend including fenugreek, coriander, peppercorns, dill, mint, marigold petals, and bay leaves. This spice blend is characterized by its combination of warm, bitter, nutty, and grassy flavors. It is traditionally used in various stews and meat dishes, but khmeli suneli also provides a depth of flavor to roasted vegetables and bean soups.

10 Slovenská Parenica

Slovenská parenica is a soft, steamed cheese made from unpasteurized sheep's milk of the Wallachian, Cigaya, East Friesian and improved Wallachian breeds. The cheese can also be made using a mixture of raw sheep's and cow's milk, where the content of sheep's milk must be at least 50%. The parenica is wound in two rolls that are connected in an S-shape or a spiral, steamed and lightly smoked. The rolls are bound with cheese string or chains. Its aroma is smoky with a characteristic smell of sheep's milk, and the taste is delicate, mild and slightly salty. The texture is elastic and supple, with fibers and threads on the interior, and the color is yellow to brown on the exterior, due to being smoked and steamed. It was originally produced around Zvolen and Brezno in the early 19th century, but today it has spread to virtually every part of Slovakia.

9 Boerenkaas

Dutch for farmer's cheese, Boerenkaas is produced using unpasteurized, raw milk from the farm's own animals, which is why only a small percentage of Dutch cheeses can carry that name. Unlike its factory-made counterpart, this unique handmade cheese is said to be more a product of art than of science. Depending on the type of milk used in the process, there are four variations of Boerenkaas: Goudse, Leidse, and Edammer Boerenkaas made from cow's milk and Boerenkaas from goat's, sheep's, or buffalo's milk. Additionally, seeds, herbs, and spices can be added to turn the flavor up a notch. The cheese is semi-hard and has an intense flavor reminiscent of caramel, butterscotch, and cashews, which makes it suitable for pairing with beer and full-bodied red wines. However, the flavor is not consistent because this type of cheese is made on different farms that have different soil types, making it all the more exciting to discover the differences and uniqueness of each Boerenkaas wheel.

8 Redykołka

Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains. The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it. In the past, Redykolka was often used as a gift from shepherds to children or guests and it was always given in even numbers. The cheese is smooth and white on the interior while it is straw-colored on the exterior due to having been smoked. Its taste is slightly salty, smoky and spicy.

7 L'Etivaz

L'Etivaz is a traditional cheese produced in Canton Vaud. It is said that l'Etivaz is made just as Gruyère was made a long time ago, without compromising its original flavor profile. The cheese is made from raw cow's milk from the summer months. It is heated in copper vats over an open wood fire, and some of the ashes might fall into the open vats, resulting in just a hint of smokiness when eating the cheese. L'Etivaz is very fragrant and its texture is dense and creamy, while the flavors are fruity and nutty with a hint of smokiness. It is recommended to pair it with pears, walnuts, figs, and a glass of sweet bourbon.

6 Gołka

Traditionally associated with the region of Silesia, gołka is a smoked Polish cheese that is exclusively made with cow’s milk. It is characterized by its light yellow color, and before it is smoked, it is placed in carved wooden molds that form its typical cylindrical shape and provide a decorative pattern on the rind. With its delicate taste, smoky flavor, and soft texture, gołka is best paired with fruit preserves and bread.

5 Paški sir

Paški sir is a hard Croatian cheese originating from the island of Pag. The cheese is made from milk of the Pag sheep. The harsh bura wind dusts the island with sea salt, flavoring various herbs (such as immortelle, sage, and sea fennel) on which the sheep graze, and as a result their milk has a unique flavor. This award-winning cheese is characterized by a dry, flaky, grainy, and crumbly texture, and a tangy, salty flavor. The cheese is typically rubbed with ash and olive oil, and it's then left to mature for at least four months. As it matures, the tangy and savory flavors become even stronger. When young, it’s herby and salty, reminiscent of Manchego in texture and flavor, while the aged version somewhat resembles Pecorino Romano. It is recommended to serve the cheese at room temperature, sliced into triangles. Pair the aged one with fruit jams, olive oil, wildflower honey, anchovies, prosciutto slices, grapes, or paške bubice (small local bread rolls), but “don’t use it in sandwiches,” as the locals say. The young version is suitable for shaving on top of risottos and pasta dishes, or it can be melted and used as a pasta sauce. If you want to store Paški sir, it is recommended to place it on a wooden board and turn it every now and then while rubbing it with olive oil in order to prevent the cheese from drying out and developing mold.

4 Tête de Moine

Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt. In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle. During the process, the surface of the cheese comes into direct contact with air, which alters the structure of the paste and helps to release the aromas. Pair it with crisp white wines such as Pinot Grigio.

3 Oscypek

This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added. Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.

2 Gruyère

Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry. Gruyère must mature for at least 120 days in cellars so that it develops delicate aromas of caramelized apples, hazelnuts, and brown butter. It melts well, making it ideal for classic fondues, or, alternatively, sliced and consumed on its own and paired with a glass of light red wine. Walnuts and smoky speck also make for great accompaniments.

1 Ovčí Salašnícky Údený Syr

Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced. The cheese is smoked over hardwood and comes in various shapes - most often as a lump, but it may come shaped like a heart, cockerel or other animals. On the exterior it is firm and dry with a crust and little stains that appear from the smoking process. Its interior is yellow in color with a firm texture that develops small holes when sliced. The flavor is smoky, mild, delicate and slightly acidic. Originally, it was smoked to prolong its shelf life and to be eaten in winter, when cheese was not produced. Pair it with potato dumplings and strong, yeasty beer.

Cocktail of the Day

Vodka Martini

Vodka Martini is a cocktail made with dry vermouth and vodka, which acts as a substitute for gin. The cocktail is also known as Vodkatini or Kangaroo cocktail. It is made by stirring or shaking the ingredients with ice, and the cocktail is then typically served in a chilled cocktail glass garnished with olives or a lemon twist. Although its origin is unclear, this Martini variety gained fame and continues to be promoted by the James Bond franchise, being the favorite drink of agent 007, who prefers it "shaken, not stirred".

Allgäuer Sennalpkäse

New Beverage Cataloged

Antão Vaz

Portuguese Wine Variety #9. Antão Vaz is a native Portuguese grape that can produce versatile white wines of excellent quality. It is a tough and resilient white grape that is considered a signature variety in Alentejo, where it prospers in a dry and warm climate. The grape is used in varietals and blends. It is usually combined with varieties that provide higher acidity. Depending on the vinification and the terroir, it can produce wine of different characters. When harvested earlier, the wines will be vibrant, low in alcohol, and have better acidity. Fully ripen grape produce wines with more complex aromas and a full body that are suitable for barrel aging. Typical aromas found in these wines include tropical fruit and citruses, with some toasty and nutty notes present in ripe examples. Antão Vaz perfectly pairs with fish, poultry, and vegetables. It is an ideal pairing with different cod (bacalhau) dishes.  

Best Local Restaurants

Venice, Italy

Cheese of the Day

Cabrales

Cabrales is a blue cheese made from raw, unpasteurized cow's, goat's, and sheep's milk. The cheese is aged for 3 to 4 months in limestone caves in the region of Asturias in Spain. This artisan cheese is not injected with bacteria, but instead it matures from the outside inward. Cabrales has a strong, sharp aroma and a slightly acidic taste. Since it must contain at least 45% fat, it has a creamy and firm texture. The cheese is produced in limited amounts because it's manufactured on small, family-run farms using only traditional methods. This cheese is best paired with red wine, figs, and cured meat products. 

10 New Orleans-Style BBQ Shrimp

BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce. The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.

9 Tacos de camarones

Taco de camaron is a variety of taco filled with shrimps and various other ingredients such as tomatoes, onions, coriander, mayonnaise, or pico de gallo. Shrimp tacos originate from Baja California, and are often served with lime or lemon wedges on the side. It is recommended to pair the dish with a cold beer on the side.

8 Étouffée

Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce. The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer, meaning smothered, referring to the method of cooking.

7 Lobster Roll

Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side. Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls. For example, most Mainers eat the roll filled with cold lobster salad made with mayonnaise, sometimes with the addition of diced celery and no melted butter whatsoever.

6 Poke

Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados. Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal. In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions.

5 Camarones en salsa de tamarindo

Camarones en salsa de tamarindo is a traditional dish originating from Central Mexico. The dish is usually made with a combination of shrimps, onions, chipotle chiles, garlic, tamarind paste, stock, butter, coriander, and salt. The shrimp shells, butter, onions, chiles, garlic, and tamarind paste are sautéed in butter and then mixed with the stock. The mixture is simmered, processed, and strained. The shrimps are cooked in butter, mixed with the sauce, and the dish is then garnished with coriander before serving.

4 Pescado zarandeado

Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood charcoal, which gives off a distinctive smoke that permeates the lightly salted fish. Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used in the preparation of fish.

3 Tacos gobernador

Tacos gobernador (lit. governor's tacos) are Mexican tacos named after a Sinaloan governor. In order to prepare the dish, warm tortillas are filled with a combination of shrimps, grated cheese, coriander, onions, and tomatoes. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat. When served, tacos gobernador are often accompanied by lime wedges and hot chili sauce. Apart from Sinaloa, these tacos are also quite popular in Baja California.

2 Boiled Maine Lobster

Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time. Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep. When sleeping lobsters are placed in boiling water, they will not feel any pain. Serve with melted butter, bibs, and a bucket for shells.

1 Camarones enchipotlados

Camarones enchipotlados is a traditional dish originating from Central Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, olive oil, chipotle chiles, ginger, garlic, orange juice and zest, salt, and pepper. The tomatoes are halved, seasoned with salt and pepper, brushed with olive oil, and roasted in the oven. The shrimps are marinated in a mixture of tomatoes, hot peppers, and ginger. Orange zest and juice, garlic, and ginger are fried in olive oil and simmered for a few minutes. The marinated shrimps are then added to the pan and cooked until pink. Once done, camarones enchipotlados are typically served with white rice or mashed potatoes on the side.

Food Anatomy

Pistou

A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh parsley, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact that the sauce is ideally prepared by crushing the combined ingredients in a mortar and pestle until the sauce reaches a smooth texture. The best-known use for this sauce is in soupe au pistou, a Provençal soup full of various garden vegetables that, according to legend, was invented in the 18th century by a duchess who wanted to seduce a marquis. Pistou can also be used as a sauce for pasta dishes, or as a flavoring for chicken and grilled fish.

Authentic Recipe

Kokoretsi

PREP 50min

COOK 4h

READY IN 8h 50min

The following is the classic recipe for kokoretsi and includes instructions for each step of the exhaustive preparation process. The offal is generously seasoned, not only with the traditional garlic and salt but also with rosemary, pepper, lemon, and olive oil. The recipe is courtesy of the Greek celebrity chef Akis Petretzikis and has a 5-star rating on his website. 

New Food Cataloged

Sopapillas

American Fried Dough #10. Sopapillas, a beloved icon of New Mexican cuisine, are golden, puffed pillows of fried dough that capture the essence of the region’s rich cultural tapestry—blending Native American, Spanish, and Mexican culinary traditions into one irresistible creation. Though variations of fried bread exist across the Americas, the sopapilla as it’s known in New Mexico holds a special place in the hearts (and on the tables) of locals, often served warm with honey or used as a vessel for savory fillings. The dough is typically made from a simple mix of flour, baking powder, salt, and fat—usually shortening or lard—with a bit of warm water to bring it together. Rolled out and cut into squares or triangles, the pieces are then fried until they puff dramatically, forming a hollow interior and a crisp, golden crust. The result is a pastry that is simultaneously airy and indulgent, with a slightly chewy bite and a neutral flavor profile that lends itself to both sweet and savory applications. In its most iconic form, the New Mexican sopapilla is served as a dessert, freshly fried and drizzled with local honey, sometimes dusted with powdered sugar or cinnamon. That simple combination—hot, crispy dough and sweet, floral honey—creates a nostalgic treat that’s both comforting and deeply rooted in regional tradition. In fact, in many traditional New Mexican restaurants, sopapillas are brought to the table at the end of the meal, complimentary and bottomless, a cherished ritual that reflects the hospitality and generosity of local food culture. Yet sopapillas are not limited to dessert. In New Mexico, they are also served savory, especially when split open and stuffed with meats, beans, cheese, or green and red chile—essentially transforming the pastry into a pocket-style meal reminiscent of a stuffed taco or burrito. This savory variation showcases the sopapilla’s versatility and its seamless integration into the broader New Mexican culinary landscape, where the bold, smoky flavors of roasted chiles and slow-cooked meats reign supreme. Though similar to Navajo fry bread, New Mexican sopapillas are generally lighter, puffier, and more structured, thanks to the use of leavening agents and precise dough handling. The dish’s roots are thought to trace back to the Spanish colonists of the 16th and 17th centuries, who brought their knowledge of wheat-based pastries to the Americas, merging it with Indigenous cooking techniques to create something entirely new. In essence, New Mexican sopapillas are more than just fried dough—they are a culinary symbol of the Southwest, beloved for their comforting texture, simple preparation, and deep cultural heritage. Whether served sweet with honey or savory with chile and cheese, they remain a timeless expression of New Mexico’s diverse and delicious food identity.

Dish of the Day

Guacamole

Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs. Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados. It is usually accompanied by corn chips, nachos or tortillas on the side, so guacamole is typically enjoyed as a dip. Regardless of its position on the table, the only important thing is to serve it fresh before it oxidizes and changes its vivid green color to a darker brown hue.

10

Seascape is an American cheese hailing from Paso Robles, California, where it's produced by Central Coast Creamery. The cheese is made from a blend of pasteurized cow's and goat's milk. It's typically left to age for 4 months before consumption. Underneath its natural rind, the texture of this cheddar-style cheese is silky smooth and crumbly. The aromas are pleasant, while the flavors are tangy with undertones of butter and caramel, and a sharp cheddar-like finish. It's recommended to pair Seascape with a glass of Zinfandel on the side.

9

Midnight Moon is a gouda-style cheese that's produced in the Netherlands and sold under the Cypress Grove label in Arcata, California. The cheese is made from pasteurized goat's milk and it's left to age from 6 to 12 months before consumption. Underneath its waxed rind, the texture is smooth, dense, grainy, and hard. The aromas are sweet and nutty, while the flavors are buttery, nutty, sweet, and savory with hints of butterscotch and caramel. It's recommended to pair Midnight Moon with a glass of Zinfandel, Syrah, or sherry. The cheese has won many awards, including a gold medal at the World Cheese Awards in 2014.

8 Breakfast Cheese

Breakfast Cheese is an American cheese hailing from California, where it's produced by Marin French Cheese Company. The cheese is made from pasteurized cow's milk and it's usually sold at a very young age of 3 days. The texture is firm and dense, slightly clay-like, and ivory white in color. The aroma is fresh while the flavors are tangy, salty, buttery, mild, creamy, and citrusy. It's recommended to serve it with bagels and fruit as a tasty snack. This cheese was originally sold in saloons where it was served as an alternative to pickled eggs, hence the name Breakfast Cheese. The small version is known as Petite Breakfast, made with the addition of a dollop of fresh cream to the mix.

7 Purple Haze

Purple Haze is an American cheese produced in California by Cypress Grove. It dates back to the 1970s, when Mary Keehn found herself with excess goat milk and invented the cheese in the process. Nowadays, the milk is pasteurized in vats with coagulants and cultures, and the mix is then placed into a curd press to drain. The curd is combined with salt and shaped into disks which are dusted with wild fennel pollen and lavender. Without aging, the cheeses are sent to markets where they can be sold and consumed. This aromatic, fresh, soft cheese has no rind, and its texture is crumbly, smooth, creamy, and spreadable. The flavors are earthy and herbaceous. It's recommended to pair Purple Haze with Riseling or Sauvignon Blanc. Try it with bacon-wrapped dates or finocchiona salami.

6 Mt Tam

Mt Tam is an American cheese hailing from California, where it's produced by Cowgirl Creamery. This soft triple-cream cheese is made from organic cow's milk with the addition of cream. It has a bloomy rind and the texture is firm, smooth, dense, and creamy. The flavors are rich and buttery with earthy, mushroomy, and grassy hints. Mt Tam is named after the majestic Mt. Tamalpais in Northern California. It's recommended to pair the cheese with a glass of Sancerre.

5 Goat Gouda

Goat Gouda is an American semi-hard cheese produced in California. This Gouda-style cheese is made from pasteurized goat's milk and cream. The rind is natural, and the texture is dense, firm, and smooth, sometimes slightly grainy. The aroma is sweet and the flavors are caramel-like, milky, and nutty. Goat Gouda ages for about 5 months before it's ready for consumption. It's recommended to pair it with a glass of Chardonnay and serve it with sour cherry preserve.

4 Pepper Jack

Pepper Jack is an American cheese produced in Monterey, California. This popular variety of Monterey Jack cheese is flavored with jalapeño peppers for a spicy kick. It's made from cow's milk and has a natural rind that hides a creamy, smooth, and open texture. The aromas are herbal, while the flavors are sharp, spicy, and buttery. The cheese has a high moisture content and melts easily. Pepper Jack is often used to add flavor to sandwiches, pizza, omelets, and casseroles. It's also recommended to use it in Mexican-style dishes such as quesadillas, enchiladas, and nachos.

3 Point Reyes Bay Blue

Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste. The aromas are strong and earthy, while the flavors are creamy, sweet, mushroomy, salty, and buttery, with hints of caramel at the finish. It's recommended to pair Point Reyes Bay Blue with toasted nuts or grilled peaches. The cheese also melts well, so it's often used in risottos and pasta dishes or on steaks and burgers.

2 Monterey Jack

Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese. Historical shenanigans aside, this semi-hard cheese has a firm, open, supple, and compact texture and a natural rind. It is pale yellow in color, while the flavors are mild and buttery. Monterey Jack also melts exceptionally well. It has a few subvarieties, such as Dry Jack and Pepper Jack. The cheese can be easily found in almost all supermarkets in the United States.

1 Humboldt Fog

Humboldt Fog is an American cheese produced in Arcata, California. The cheese is made with goat's milk and has a paper-thin bloomy rind. Inside, there is a semi-soft body with a creamy, smooth, and slightly runny texture, due to the fact that Humboldt Fog ripens from the outside to the centre. The cheese is distinguished by a layer of edible ash on the interior, which is actually a nod to the French Morbier cheese. The aromas of this cheese are pungent and floral, while the flavors are citrusy, tangy, and slightly lemony. It is recommended to drizzle it with honey and serve it with almonds, tart apples, or prosciutto. For the best experience, pour a glass of beer or Sauvignon Blanc on the side. And if you're eating Humboldt Fog and think that the flavors are ''dreamy'', you might not be far from the truth - its inventor, Cypress Grove Chevre founder Mary Keehn says she fell asleep on a plane and dreamed about a new type of cheese with a line running through it, and the Humboldt Fog was born.

Authentic Recipe

Mulligatawny

PREP 25min

COOK 1h

READY IN 1h 25min

The following recipe is for a vegetable mulligatawny. The soup consists of heavily spiced root vegetables that are pureed, then creamed at the end by adding coconut milk. If left thick, the soup makes a delicious sauce, typically paired with hard-boiled eggs; while diluted, it's a perfect starter or a light meal served with a side of crusty bread, croutons, or rice.

New Food Cataloged

Forastero

Brazilian Cocoa Beans #3. Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often yellow or green when ripe, and relatively smooth compared to other varieties. Inside, the beans are flat and large, with a bold, classic cocoa taste but little of the floral or fruity complexity found in finer varieties. Known for its strong, earthy flavor, Forastero cocoa forms the backbone of most mass-produced chocolate, offering notes of wood, nuts, and mild bitterness, with moderate acidity and low sweetness. While it lacks the aromatic finesse of Criollo or the complexity of Trinitario, it compensates with resilience, consistency, and productivity. Native to the upper Amazon basin, Forastero is now predominantly grown in West Africa (especially Côte d’Ivoire and Ghana), Brazil, and Southeast Asia. It represents the bulk of global cocoa production and is often used as a base cacao—blended with fine-flavor varieties to create balanced chocolates. One of the best-known sub-varieties of Forastero is Amelonado, originally from Brazil, now widely grown in Ghana, Côte d’Ivoire, and Nigeria. Despite its humble reputation, Forastero is indispensable to the global chocolate industry, valued for its hardiness, high fat content, and processing efficiency.

Karaage

New Beverage Cataloged

Resbaladera

Costa Rican Non-alcoholic Beverage #4. Resbaladera is a barley and rice drink common in several Central American countries. It is made by soaking barley and rice and blending the combination until smooth. The mix is sweetened and combined with milk (and optionally water) to reach the desired consistency. Resbaladera is usually flavored with spices, most commonly cinnamon, cloves, and vanilla. The drink is typically served chilled, preferably over ice. It is sometimes garnished with ground cinnamon or grated nutmeg. 

Authentic Recipe

Gallo pinto

PREP 5min

COOK 15min

READY IN 20min

Since gallo pinto was invented as a dish composed from leftover beans and rice, this recipe relies on the fact that you will have these basic ingredients cooked and ready before preparation. To make this typical breakfast dish even more satiable, the recipe suggests adding either sausage or ham to the gallo pinto or serving some scrambled eggs on the side.

Luganega