Tales on the table

It is common knowledge that Peruvian food goes well beyond ceviche. What most people don’t know, however, is that Pollo a la Brasa is one of the most traditional of all foods in Peru.

Simply put, Pollo a la Brasa is Peruvian style rotisserie roasted chicken. In Lima, “pollerías” can be found everywhere, each one of them with their own twist on the marinade that goes into the “pollo”. And the best one that I had was at @dontitoperu, following an indication from the great @migrationology.

There, chickens are placed whole on a spit, and it rotates in a circular motion as well as on their own axes.The result is extremely appetizing , with smoky notes from the charcoal and with a crunchy and nicely charred skin, but very juicy on the inside. It is served with mayonnaise and ají on the side, as well as a plate of salad and top notch french fries.

I went there on a Sunday night and the place was completely full, mostly by people who seemed to be regulars, with their families and kids. It is definitely a nice family restaurant that immediately made me imagine myself making it a tradition to finish off my weeks there as well in case I ever lived in this flavorful city.

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@barmadrid is another incredible option around Tijuca. The place mixes Brazilian and Spanish food, given the heritage of the owner.

Most clients are seated on tables displayed along the sidewalk. And they all should promptly order a passion fruit “batida” to open up the appetite.

The pepper sauce of the house is made with the addition of a few Spanish spices into the mix, giving it a special touch.

Bar Madrid is the type of place to stay for many hours, but if you happen to be in a hurry, I would recommend not missing the tongue croquette, huevos rotos (fried eggs with french fries and jamón), and their special pastel, filled with scarlet eggplant and a sausage from Minas Gerais.

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Frantzén - Stockholm

The Stockholm food scene is booming. Capital of Sweden, a country that was previously not particularly known for its food, the city is a true gastronomic hotspot ready to be explored. And at the helm of everything is @restaurantfrantzen, a 3 Michellin starred restaurant that both deserves each and every star and at the same time is much more than any accolade could possibly show. Also where I had one of the best meals of my life.

Once you ring the entrance bell and take the elevator upstairs, your experience will start with snacks in their beautiful lounge, where ingredients of the day will be explained. After that and a tour of the restaurant, the rest of the experience takes place in the dining room, with a nice view to the open kitchen.

While service is impeccable and the place is both gorgeous and cozy, what truly stands out here is the food. It is hard to put everything into words here, so I will just name a few of my favorite courses and let the pictures speak for themselves. The french toast with grilled eel, green mustard and double marinated beef was definitely one of the highlights, as were the scallop crudo and the macaron with foie and grapefruit.

But strangely, the most impressive dish of all was a delicate and simple (yet so complex) onion soup with almonds. It was mind blowing. Onion soup will never be the same for me after this one.

Thank you so much @the.hungry.tourist and @sinan.the.hungry tourist for providing such an incredible day.

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Having dinner at @fame_osteria is a must for anyone either living or visiting São Paulo.

Fame is run by the couple Erika and Marco (@casal_renzetti), who are respectively the restaurant’s sommelier and chef.

The entrance is kind of hidden, without a sign, on a buzzling street in the upscale Jardins neighborhood. But the clientele, who book their table well ahead of time, know exactly where to go and happily climb the narrow staircase that leads to the dining room.

Their tasting menu has the power to transport you to Italy for the length of the meal. The food is impeccable, and to my palate it’s as comforting as nonna pasta can be.

There are many tasting menus out there that I really like but feel that having them just every once in a while is enough. Not Fame ‘s. This is the type of food that warms me inside and that I would want to eat every day at home if I could.

Moreover, having dinner there made me want to invite the couple for a weekend trip to the countryside. Not only to eat delicious food, but also to have the chance to watch Marco cooking at an open fire space, have a nice bottle of wine chosen by Erika and talk about food, ingredients and life with them. That is the kind of wishful thinking that a meal at Fame instantly brings me.

The squid is as strong a start as any menu can have. It is served whole and cooked to perfection, where the texture is not at all chewy, but still with a good bite to it. It also has a very charcoal smoky aroma and a thick ham dashi sauce that is basically liquid umami.

The pasta dishes are fabulous, making it hard for me to say if I preferred the cavatelli with eggplant and shellfish or the pasta and fagioli. Or the lamb agnolotti...

But the best bite of the night was their rice course, cooked with bone marrow instead of butter or any kind of cooking oil. The result? A collagenous and rich dish, topped with whatever is fresh on that given day. Mine had pieces of octopus, but I have heard that grouper fish is often used as well.

I couldn’t finish without mentioning their version of the classic tiramisu that is to die for.

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I had to be persistent to finally have the ultimate @taquerialoscocuyos experience. During my first trip to Mexico City, this world-famous taqueria was at the very top of my list, and it didn’t take long for me to head towards the city’s historic center looking for this unassuming taco stand. However, upon arrival I was a little frustrated as they had run out of chopped onions and cilantro, which are available on basically all taquerias for customers to shower their food with before savoring it. Tough luck. However, it really impressed me how their tacos still stood out from the rest, even without that freshness and acidity provided by these two ingredients, that I consider essential on most of my tacos.

A few years later, when I finally made my way back to CDMX, I’m sure you can guess where my first stop was. Only to be frustrated yet again, since I unadvisedly showed up early in the day and most of the meats weren’t fully cooked yet. At that time in the day, they were only serving longaniza (sausage) tacos. So I ordered myself a pair and moved on. Once more, the tacos were sensational, but I felt that I still needed to try the other varieties served there.

And since the third time’s the charm, on the very next day I decided to head there again, this time at a proper hour. And this was when I finally had my well deserved taco feast. The place serves a great variety of tacos, cooked on a bubbling meat jacuzzi. And some of the options are definitely not for the faint of heart... eye, cheek, tripe, and more are all featured here. The tacos are served on warm corn tortillas, with your choice of fatty and tender meat, that is oozing its own juices and is then chopped before being put on the tortilla. The house offers great salsas and ... a much needed kick from the onion & cilantro combo to close the deal.

I was so excited that I even forgot to take pictures. So thanks to my buddy @rafaeldevitto for sending me his.

#loscocuyos #talesonthetable #mexicanfood #streetfood #mexicocity #mexico #tacos #taqueria

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It is common knowledge that Peruvian food goes well beyond ceviche. What most people don’t know, however, is that Pollo a la Brasa is one of the most traditional of all foods in Peru.

Simply put, Pollo a la Brasa is Peruvian style rotisserie roasted chicken. In Lima, “pollerías” can be found everywhere, each one of them with their own twist on the marinade that goes into the “pollo”. And the best one that I had was at @dontitoperu, following an indication from the great @migrationology.

There, chickens are placed whole on a spit, and it rotates in a circular motion as well as on their own axes.The result is extremely appetizing , with smoky notes from the charcoal and with a crunchy and nicely charred skin, but very juicy on the inside. It is served with mayonnaise and ají on the side, as well as a plate of salad and top notch french fries.

I went there on a Sunday night and the place was completely full, mostly by people who seemed to be regulars, with their families and kids. It is definitely a nice family restaurant that immediately made me imagine myself making it a tradition to finish off my weeks there as well in case I ever lived in this flavorful city.

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It would be impossible to leave @oteque_rj out of my mini-series of where to eat in Rio. One of my favorite restaurants in Latin America is well awarded but in my eyes still vastly underrated in the food industry. Contemporary food with precise cooking techniques from an extremely talented chef that combines fresh local Brazilian ingredients with his Japanese and German heritage. What a gem!

Despite a discrete facade, diners are welcomed into a beautiful dining room, with high ceilings, circular wooden tables and an open kitchen. The unpretentious table setting exemplifies how Oteque remains informal and relaxed while serving some of the best quality food out there.

Chef @albertolandgraf serves a tasting menu subject to availability of each ingredient, but usually very much focused on products coming from the sea, with the oyster with green apple juice as one of the unforgettable bites and a staple of the restaurant.

Other dishes that stood out for me were the squid with white shimeji mushrooms and bottarga, smoky grilled shrimps with “pirão”, bluefin tuna with pine nuts topped with ossetra giaveri caviar and a juicy grouper fish with “tucupi” and leeks.

The wine selection is a sideshow in itself, where every combination makes a lot of sense and brings out the best on every plate.The place offers two types of wine pairing and I suggest being hardcore here and going for the ultimate experience. You are at Oteque after all.

#oteque #talesonthetable #riodejaneiro #gastronomiabrasileira

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If I could have a glance at the future, I would come back to tell you that @tuju_sp has been frequently featured on the 50 Best Latin America lists.

After my recent visit, I have no doubt that it will keep collecting accolades. The food is outstanding, with powerful flavors and smart and provocative combinations. Head chef @ivanralstonb is in a stratosphere rarely found but what amazed me the most is the content and value added by their research department (@tuju_pesquisa).

The outcome of Katherina Cordás’ studies (@digameoquecomes) is clearly displayed on the selection of suppliers and ingredients from the very best that Brazil has to offer. From the cattle and katsuobushi to the artisan cheese, everything is carefully picked to cause the best sensorial experience.

Their research detected that the seasonality of ingredients in Sao Paulo is determined by the rainfall amount. With that in mind, they offer 4 different tasting menus around the year: Moisture, Rain, Wind and Dryness.

As I went during the Rainy season, the menu highlighted cucurbitaceae like melon, cucumber, watermelon and pumpkin.Two of my favorite dishes were the pigeon with kiwi and tucupi and a tartare toast with anchovy paste. Followed by a yellowtail amberjack with cambuci sauce that was just sublime, with the fatty fish perfectly balanced by the sauce’s acidity.

Ironically, since I went for the Rain menu, it was a stormy and chaotic day in the city. However, upon arriving there all was forgotten as I seemed to have entered a safe haven where the city chaos was left behind. Staff is extremely attentive and well prepared and the building architecture and decoration is a masterpiece displaying pieces of Brazilian design. All three floors are equally beautiful, from the patio where guests are welcomed, to the dining room with an open kitchen and the terrace with objects collected during their research expeditions.

If I were you, I would not wait for the future or any additional award to make a reservation. On my side, I am counting the days for the rain to be over so that I can taste what Tuju’s Windy season has to offer.

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I landed in Salvador, Bahia, craving for some “Moqueca” and there was no doubt in my mind that I wanted to try it at @donasuzanarerestaurante , in the Solar do Unhão Community, where the legendary Dona Suzana prepares one of the very best in town.

The dish, a result of the combination of Brazil’s indigenous, african and portuguese heritages (the african influence being more prominent in the version made in Bahia), consists of a thick fish and seafood stew, made with coconut milk, “dendê” oil, onions, tomatoes, cilantro and other spices. The charismatic Dona Suzana masters the art of seasoning her “Moqueca” and cooking the seafood caught daily by her husband Antonio to perfection.

Upon arrival at @solardounhão, I invited my taxi driver, Iraílton, to lunch with me. We parked the taxi, walked our way into the community and after a few turns and stairs, found this stunning place.

The small kitchen is inside, but tables are on a narrow outside corridor with a unique view of the Todos-os-Santos bay. And there is nothing quite like an ocean view for lunch. Except when lunch is THAT good.

Iraílton and I had a great time savoring the special plate in front of us, which is supposed to be shared by 2 but could have easily fed a third person. He was amazed at how I found such an amazing place in his hometown that he’d never heard about and was really intrigued about my passion for local restaurants serving authentic food.

We talked about soccer and laughed a lot, while having one too many beers. Halfway through the meal, he called his wife to say that he was coming home early as he could not keep driving for the day.

After we were finished, he left me at my hotel where I slept like a baby dreaming about coming back soon to try some other flavors of this friendly and peaceful community where gastronomy has been an important tool of empowerment and social transformation.

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#moqueca #cheapeats #talesonthetable #SocialGastronomy #salvador #bahia #donasuzanarestaurante #solardounhão #authenticfood #streetfood Less

You can never go wrong climbing the stairways that lead to Lilia which is located in a vintage building at downtown Rio de Janeiro. But while the building may be vintage, this creative restaurant is young and provocative.

@Lilia.restaurante is responsible for some of the highest level of cooking in town, where the quality of good ingredients is put at center stage. Seasonality is at the core of their proposal, so it is very unlikely that you will repeat choices on a second visit there.

The menu offered there is organized in a way that clients must choose between a few daily options: a starter, a main course and dessert. Plus, some fresh oysters can (and should, dare I say) be ordered separately.

Every detail on the dishes is well thought, making each bite extremely tasteful, with balanced and smart flavor combinations.
Awarded a Michelin Bib-Gourmand, Lilia is definitely one of the places to go for great food in Rio de Janeiro.

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