Pork, Pork, and More Pork: Bondiola Argentina
This meaty mix was an ideal platform for the sharp, spicy, garlic/herb flavor of the chimichurri and the sweeter, crisper salad-like “sauce” of salsa criolla.
Bolo do Caco, Flatbread of Madeira
It will probably not surprise you to learn that this was delicious. I myself am salivating rereading the description that I just typed.
Chicago Sandwich Canon: The Big Baby
A good Big Baby is not a miraculous event; it is no great eye-opening revelation. It’s just a double cheeseburger. But at its best, it is a very enjoyable, well-engineered and constructed double cheeseburger.
Benedictine–Cucumber Sandwich Spread of Louisville
Benedictine spread on white bread is somehow both simple and fancy at the same time—elegant, I think is the word
Honduran Baleadas
These tortillas clearly did not come out of a package–they were thick, pliable, chewy, clearly handmade, still hot from the griddle when they were filled and put in front of me.
Arepas, a Venezuelan, (Pre-)Colombian Snack
The savory beef is enhanced by multiple forms of tomato, with the sweetness of the cooked onion and red pepper never far from the tongue.
Battle of the Bagel Dogs
The NY-style everything bagel dog was exactly what you expect it to be–Everything Bagel seasoning is fantastic, and has that terrific sweet garlic flavor and a saltier kick than I expected.
Arayes, Stuffed Pita Sandwiches of the Levant
The parsley/onion/sumac mixture is classic for a reason, the lemony sumac brightening the pungency of the onion, with the earthiness of the parsley helping to calm the bite.
Barbecue Chicken with Alabama White Sauce
The vinegar in the Big Bob Gibson white sauce penetrates into the chicken’s meat and skin somehow, causing some alchemical reaction that brightens the flavor considerably.
Brazilian Acarajé
One bite here contains multitudes–the crisply brown fried exterior of the acarajé; the thick vatapá, redolent of coconut and shrimp funk; the stolidly savory caruru; the brightness of the Vinagrete; the firm juicy snap of the shrimp.
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