AboutEating 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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My non-food blog:
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New York Restaurants
Food in NYC
Eating Around The World
Recipes and Food Finds
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!
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.
If you’d like to make Pepian at home, click through for a recipe from Guatemalan celebrity chef Mirciny Moliviatis.
Grilled chicken with fries and steamed veggies, flan in blood orange sauce, papaya-pineapple marmalade, carrot-plantain cornbread cake