Search

Found 9 results for "seafood"

Lomo Saltado

Walk into any restaurant in Lima—from the fanciest spot in Miraflores to the humblest menu del día joint in a working neighborhood—and you'll find lomo saltado. It's the dish that bridges every class, every occasion, every craving. Whether you're grabbing lunch at a hole-in-the-wall cafeteria or celebrating at a tablecloth restaurant, lomo saltado is there, reliable as gravity.

beefstir-frychinese-peruvian

travel

Turkey

Turkish cuisine doesn't just bridge Europe and Asia—it marries them, creating something entirely new from the union. Walking through Istanbul's Grand Bazaar or along the Bosphorus, you taste this geographical reality in every dish: Ottoman palace sophistication meets Anatolian peasant wisdom, Mediterranean freshness mingles with Central Asian spices, and the result is a cuisine that feels both exotic and familiar.

turkeytravelottoman

appetizer

Classic Peruvian Ceviche

Fresh fish "cooked" in lime juice sounds simple until you realize how precise the timing needs to be. Fifteen minutes in citrus acid—no more, no less—transforms raw fish into something tender and bright, but go too long and you've got fish jerky.

peruvianseafoodraw

travel

Korea: The Alchemy of Fermentation

Korean cuisine is built on transformation - vegetables becoming kimchi, soybeans becoming countless fermented sauces, simple rice becoming complex comfort food. My journey through Korea revealed a culinary philosophy that embraces patience, celebrates fermentation, and finds profound satisfaction in sharing food around a table.

koreatravelcuisine-overview

travel

Thai Cuisine Guide

Four flavors—sweet, sour, salty, spicy—dancing in perfect balance on your tongue. That's the magic Thailand taught me, whether from a $1 street cart or a fancy Bangkok restaurant. Getting that balance right isn't just technique; it's Thai philosophy applied to food.

thailandtravelstreet-food

travel

Spanish Tapas and Summer Flavors

Cold tomato soup shouldn't work, but somehow gazpacho in Seville tastes like sunshine stirred with the world's best olive oil. That realization hit me somewhere between my second bowl and the siesta that followed—Spain doesn't just do food differently, it does time differently too.

spaintravelcuisine-overview

travel

Italian Cuisine Guide

Italy spoiled me for pasta forever. Not just because everything tastes better when you're eating it overlooking olive groves, but because I learned that "Italian food" doesn't really exist—there's Sicilian food, Roman food, Bolognese food, each fiercely proud of doing things their own way.

italytravelpasta

main-dish

Chinese Congee

Congee teaches patience in the most gentle way possible. What starts as rice and water becomes something silky, soothing, and infinitely adaptable through nothing more than time and occasional stirring. This is Chinese comfort food at its purest—simple ingredients transformed into liquid embrace.

congeechineserice-porridge

travel

Greece

Greek cooking operates on a simple philosophy: take the best ingredients you can find, treat them with respect, and share them with people you care about. Walking through Athens' central market or sitting in a Santorini taverna overlooking the caldera, you quickly understand that Greek cuisine isn't about complexity—it's about perfection through simplicity.

greecetravelmediterranean