Adela Fargas is in every day at 5 a.m. to cook the pernil, a gorgeous hunk of pork shoulder that is lovingly massaged and therefore bears the very special touch that brings hordes of adoring fans to Casa Adela seven days a week from near and very far.
Article
The Subtle Language of Caribbean Identity at El Museo del Barrio
ArticleComment"Caribbean: Crossroads of the World,” the result of years of painstaking work by curator Elvis Fuentes at the head of a team in three different museums in New York. The exhibit defies the assumptions of the visitor by showing unexpected connections, material, ideological, artistic, between the Caribbean and New York.
The Secret Ingredients of Chef Miguel Trinidad
ArticleCommentCalling Home
ArticleCommentHavana Salsa
ArticleCommentUpon arrival in Cuba, the Virgen de Regla’s legend grew even more extraordinary. She became part of the Santería pantheon and merged with the powerful African deity Yemayá, the mother of all life. Yemayá counted Dulce among her more devoted daughters and as such Dulce kept a small shrine for her in our kitchen.
Biennial Conga in Havana
ArticleCommentTrina Bardusco, Habla!
ArticleCommentThis recipe takes us to Venice (Italy), California and even Caracas, finally ending up on New York’s Lower East Side. Our destination is where our host, Trina Bardusco, will open her home to us and tell us the story of her “Coconut Risotto”—an homage to her grandmother, Caterina, who taught her how to cook Italian food that Trina later “tropicalized” into her own style.
The First Pisco Bar In New York
ArticleCommentAmaru means snake in Quechua and is a word that is very much in the Peruvian imaginary because of Tupac Amaru II, the leader of the greatest indigenous uprising against the Spanish crown in 1780. His name means fire serpent and has been adopted as an icon for various political and artistic causes in Peru.
Jonathan Barbieri Surrenders his Soul
Article1 CommentThe Domino Effect: Holbox, Mexico
ArticleCommentWhen we reached Holbox, we got into a golf cart, the only means of transportation on the island besides horseback riding. We drove around town on white sandy streets, passing charming and rustic bright-colored houses with palm leaf roofs, crossing paths with local fisherman walking barefoot and carrying their fishing gears, until we got to our destination and met our tour operator, Roddrigo, who calls himself “The Whale Shark Daddy.”
Riviera Maya: Where Past and Present Live
ArticleCommentFrom Williamsburg with Love
ArticleCommentWe met with Domingo at his Williamsburg-Brooklyn apartment, where he was waiting for us all prepped up and ready to make the famous Calabacitas con Costillas de Puerco. But chef Garza’s repertoire is not limited to Mexican food. Domingo told us that Peruvian lomo saltado and Argentinean empanadas are two of his favorite dishes.