It’s all about China for Show #10. First, Rick travels there – as part of a U.S. Diplomatic mission – and tracks down some of the traditional dishes, discovering hot pots, donkey meat and Sichuan peppercorns, before meeting his doppelgänger, a chef bringing Mexican food back to his homeland. Then Chicago’s Chinese food ambassador – … Continued
So many cities claim to have them, but the true Baja fish taco was born in Mexico, on the Baja Peninsula, from Tijuana south. San Diego has claimed them in the U.S., thanks to chains like Rubio’s, but also smaller, independent places like Oscar’s Mexican Seafood, where they make the tortillas from scratch. LISTEN TO … Continued
One of the best breakfasts I had in 2014 was in the Silver Lake neighborhood in Los Angeles. It’s there where the tiny and unassuming Sqirl offers the most amazing jams, rice bowls and pastries. I spoke with owner Jessica Koslow about her training, and asked her advice for how to order from the beguiling … Continued
C.E.O. Danny Meyer and Culinary Director Mark Rosati sit down with me at the latest Shake Shack, in Chicago, to talk about Meyer’s Midwestern homecoming, and why there would be no Shake Shack without Chicago. CLICK HERE TO LISTEN
I spent the day in Boston with my friend and colleague Marco Werman, host of both PRI’s The World as well as Boston Calling, a regional program in Massachussetts. I took him around town for some intensive ethnic eating; each of the three stops – Armenian in Watertown, Brazilian in Cambridge and Vietnamese in Dorchester … Continued
Click below to hear my story from Lima, Peru, about the differences between chifa and nikkei cuisines.
Lobster rolls at The Clam Digger, St. Andrews, New Brunswick Click below to hear my report on lobster rolls from Canada vs. Maine
Sancocho at El Trapiche, Panama City Click below to hear my report on the national dish of Panama: sancocho.
Classic poutine at SuWu in Montreal Click below to hear my report from Montreal on “La Poutine Week,” an annual bacchanal of all things covered in cheese curds and gravy.
Sample Shop Maiduru makes some of Tokyo’s finest fake food Click below to hear my report on Tokyo’s shokuhin sanpuru, or “replica food,” which appears in restaurant windows all over the world.
Here’s a brief report I filed from Miami’s “Little Havana” on one of the city’s beloved sandwiches, the Cubano: Click here to listen