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About

Eating my way through the Big Apple and around the world.

Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food finds. This blog chronicles my discoveries, most of which are located in New York City, the foodie heaven I am fortunate to call home.

I am an editor at Zagat, but all opinions on this blog are mine and have nothing to do with my employer.

I take my photos with a point-and-shoot Canon PowerShot SD850. Which goes to show that if you're passionate about photography but can't afford fancy camera equipment, you can still take quality photos.

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Or email me at:
mollymoker[at]gmail[dot]com

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the girl does what she wants to do

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16 September 2010

More of What I Ate in Guatemala

 

Marco Polo ice cream, lemon sherbet with lime zest

   

Zucchini and parmesan salad, black bean and queso soup, tacos

Tags: Guatemala
15 September 2010

Coffee Tasting at Finca Filadelfia, Guatemala

Guatemala is the seventh largest coffee producer in the world, and I got to visit one of its oldest plantations, Finca Filadelfia, where R. Dalton Coffee is cultivated. Since caffeine has such an effect on me, I don’t drink coffee, but of course I couldn’t pass up the opportunity to try this award-winning brew. 

The dos leches did not disappoint.

I also attended a coffee tasting lesson, very much like a wine tasting class. I smelled and sipped a number of varieties, tasting for acidity and flavor. I also learned how coffee is produced, from bean to blend. Guatemala’s high altitudes are great for coffee growing, and the product has a milder taste than most. Such a cool experience, although I was getting buzzed from the sniffing alone!

   

14 September 2010

Eat Like a Guatemalan: Pepian Recipe

 

Pepian is a traditional Guatemalan meat stew, prepared with beef, pork, or chicken (or a mixture of the three). Every Guatemalan makes it a little differently—richer, spicer, thicker, meatier. It is typically served with an array of chilies (as is everything in this country), rice, and a corn tamale.

    

I had two versions of Pepian in Guatemala, the first at Antigua’s Fonda en la Calle Real (above), and the other from chef Armando Caceres at Finca Filadelfia's Pergaminos Restaurante (below).

  

If you’d like to make Pepian at home, click through for a recipe from Guatemalan celebrity chef Mirciny Moliviatis.

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13 September 2010

In Guatemala, I spy something orange

   

      

Grilled chicken with fries and steamed veggies, flan in blood orange sauce, papaya-pineapple marmalade, carrot-plantain cornbread cake

Tags: Guatemala
27 August 2010
Sorry for the lack of delicious posts, but things have been a wee bit crazy around here. I’M GOING TO GUATEMALA TOMORROW! (And still don’t have my plane ticket, but that’s another story…)
Regardless, expect mind-blowing photos and a 10-pound heavier me come September 8th. Until then, my little chowers.

Sorry for the lack of delicious posts, but things have been a wee bit crazy around here. I’M GOING TO GUATEMALA TOMORROW! (And still don’t have my plane ticket, but that’s another story…)

Regardless, expect mind-blowing photos and a 10-pound heavier me come September 8th. Until then, my little chowers.

Tags: Guatemala
Themed by Hunson. Originally by Josh