The names of dishes are always an interesting point of discussion. Since the beginning of modern cuisine, there hasn’t ever been a standard set regarding the naming of food. It’s an open game, anything goes. During our time in England recently, we encountered the whole spectrum almost immediately. Often it’s a simple and very literal description of the plate. Fish and chips with mushy peas, for example, you know exactly what you’re going to get. An example from the other …
It’s 7 am in Varanasi, Northern India. The ghats are already swarming with devotees bathing themselves in the holy ganges. The sun is still low in the sky but the temperature is already becoming unbearable and the humid air is heavy as we anxiously await the delicious dahl. We sit at a small table, tucked in a corner off the street. Wide-eyed, we stare at the chaos of the buzzing market. Hundreds of people, a few cows, and the odd …
The torta: essentially just the name given to any Mexican sandwich. During our time in Oaxaca, this was one of the first foods we immediately fell in love with, and has remained one of our top choices when grabbing a bite on the side of the road. This is one of those comfort foods that you eat without remorse: forget about caloric intake, don’t bother counting carbs, or getting enough ‘green’ in your meal.
Some pretentious food types and Chefs will proclaim that condiments are a cop-out, that if the cooks really knew what they were doing, the eater wouldn’t need to add anything more. As an occasionally pretentious food type and former Chef myself, I can attest to this fact.
During our month in Guatemala, we weren’t overly impressed with food options. Seeing as Mexico, home to one of the worlds greatest cuisines, is right next door; we were surprised to find that the food scene was lacking. Not to say it wasn’t around, it just wasn’t as prevalent as it’s neighbour to the North.