Meet the Meat That Embodies 400 Years of Culinary Exchange
Good afternoon. I hope you’re getting a respite from the heat wave on what’s shaping up to be a rainy Monday in this part of the world.
Last week marked the second article in a partnership series with New Worlder, the site we love that responsibly covers food and drink, chefs and restaurants, farmers, fishermen, and conservationists of the Americas in a way that appeals to both an American and a Latin American audience.
In our summer run, you’ll find upcoming articles on the rebirth of the neighborhood tortilleria, Venezuelan cuisine in exile, and the quest for masa in Mexico City.
Check out the series so far — along with other pieces you may have missed.
New World Chiles Make All the Difference
Spices from the New World transformed this Spanish delicacy into a staple of Tex-Mex cuisine
