The story behind your favorite Velveeta and Ro-Tel combo.
'cuisine guide' on Serious Eats
What you'll find in Michoacán is food both rustic and hearty but almost electric in flavor, with more tamales than you can shake a stick at. Dishes like fresh cheese cooked with chili, belly-hugging casseroles made of tamales, and lard-fried carnitas; starchy hominy pozole emblazoned with chilies and birria so rich it sticks to your lips.
There's an old joke about Hunan food: "The Sichuanese are not afraid of chili heat; No degree of hotness will afright [sic] the people of Guizhou, but those Hunanese are afraid of food that isn't hot." And while the Hunanese were China's early chili adopters, there's more to this cuisine than lashings of heat.
Yes, you should leave the resort if you're on a vacation to Hawaii. These 10 delicious local foods are why.
The Yucatán, which sits at the end of Mexico's curling peninsula, has a culinary culture that stretches back to the early days of the Mayan empire. But its rich cuisine, flavored with fiery chilies, sour oranges, and pit smoke, is just as vibrant today.
In the Lehigh Valley, which forms a right angle north of Philly and west of New York City by about 60 miles, the question isn't Pat's or Geno's, or even "wiz wit?" (as in, Cheese Whiz with onions). It's about a sauce you won't find anywhere else and its confounding origins. I'm not talking about a sauce comprised of that processed cheese-related product. I'm talking about the default inclusion of a tangy red, tomato-based sauce in cheesesteaks everywhere you go.
A new generation of Newfoundland chefs, fueled by renewed local pride and the island's growing economy, is bringing the lessons learned in their grandmothers' kitchens to St. John's restaurants. These restaurants are recreating—and sometimes reinventing—local ingredients and traditional meals in the Canadian province's capital in ways that bring to mind both the terroir-driven cuisine of Nordic countries and the casual hominess of country cooking in the Southern states of the US.
The geographic and ethnic diversity of Oaxaca has gifted it with some of the most rich and varied food you'll find in Mexico. There are far more than seven moles to be found here.
Located at the terminus of the Silk Road and at one time the cultural and political capitol of China, the city of Xi'an in Shaanxi province has one of the more interesting culinary histories in China, in no small part due to the influence of its large Muslim population.
Separated from inland Mexico by the Sierra Madre mountains, Veracruz is a place of contrasts, where 500 miles of wet, tropical coastline bleed into snow-capped mountains. It's home to some of Mexico's simplest food, but also some of its most impressive.
Washington, DC is commonly considered the second largest Ethiopian city in the world, second only to Addis Ababa. Those immigrants have built America's foremost destination for Ethiopian cooking. Here's where you should go.
What is Poblano cuisine? Meat wrapped in fragrant leaves and roasted underground or braised in tomatoes and tomatillos. Pumpkin seeds used in more ways than you thought possible. A sophisticated bread culture. And of course there's mole, the chocolate-tinged sauce that takes dozens of ingredients and days to make, which, when done right, is a Proustian madeleine of the New World.