Many restaurant salads these days seem designed for people who don’t like salad. They’re essentially meat entrées served on a bed of leaves, minus the baked potato. And if you watch a server removing plates from the table, you’ll see they usually aren’t empty. The cold cuts, cheese, croutons, shrimp or chicken is gone,... »
Whole Foods describes its non-organic chicken, produced in Pennsylvania by Bell & Evans, as “barn roaming.” This pretty term invokes images of frolicking chickens, but all we really know for sure is they’re stuck inside some kind of structure. According to a Bell &... »
I ordered my first mangoneada, because I thought it sounded vaguely like mango lemonade, which seemed perfect on a hot day. Better Spanish speakers may realize mangoneada refers to unscrupulous use of power, like graft or bribery. With my first slurp I began to... »
Good spinach has a meaty vibe and can get you a little high, the way sushi can. I think this feeling is related to the extreme chlorophyll density in... »
Many claim to love garlic, though you wouldn’t know it by looking at the crap in their kitchens: cluster bulbs of odd-sized, shriveled cloves, some of them sprouting, with... »
I’ve always enjoyed casual conversation and rarely been averse to chewing on a nice hunk of fat. But the expression “chew the fat” never resonated with me—until some mochileros... »