Culture

These Latin American Restaurants Just Got Voted Into The Top Restaurants In The World By World’s 50 Best Restaurant Awards

As we reported a few days ago, Latin American chefs did pretty great at the World’s 50 Best Restaurant Awards in Singapore. Latin American fine cuisine got a total of nine spots in the list, and two in the top ten. This is quite an achievement for a region that is relatively new to fine dining. Cities like Mexico City and Lima have just become culinary epicenters thanks to visionaries that have translated tradition into modern masterpieces. However, credit is due to the centuries of cultural remix that has produced legendary dishes. Indigenous, colonial and other influences come together in the plate and wow judges and patrons. If these places have something in common, it is the inquisitive nature of their lead chefs. They went deep into the cultural roots of their countries, even finding new ingredients to achieve creativity and perfection.

Latin American fine cuisine got a total of nine spots in the list, and two in the top ten. This is quite an achievement for a region that is relatively new to fine dining. Cities like Mexico City and Lima have just become culinary epicenters thanks to visionaries that have translated tradition into modern masterpieces. However, credit is due to the centuries of cultural remix that has produced legendary dishes. Indigenous, colonial and other influences come together in the plate and wow judges and patrons. If these places have something in common, it is the inquisitive nature of their lead chefs. They went deep into the cultural roots of their countries, even finding new ingredients to achieve creativity and perfection.

We have to pay respect to the traditional recipes and the many years (and sometimes centuries) of experimentation by everyday cooks that led to these awards. So, we have listed some of the traditional influences that these restaurants have had. Sometimes it was all there already, and chefs just took it a step further! The restaurants in this list range from the high end to a Brazilian eatery that is relaxed and not expensive at all.

At number 6: Central (Lima, Peru), Best restaurant in South America,
Influenced by: ancient, indigenous Peruvian food

Credit: thefoodcray / Instagram

This is the flagship restaurant of kitchen wizard Virgilio Martínez Véliz, who travels deep into each region of his home country to fund ancient ingredients. He collaborates with indigenous men and women to learn about traditional ways of cooking. He has introduced ingredients such as the Amazonian piranha into the menu. His drive to experiment has made him a celebrity chef the world over. You can learn about his journey in S3E6 of the Netflix show Chef’s Table

At number 10:  Maido (Lima, Peru), Influenced by: traditional Japanese cuisine with a Peruvian twist and local ingredients

Credit: mitsuharu_maido / Instagram

A testament to the ethnic diversity of Peru. The Japanese immigration in Peru has been constant and has led this ethnic minority to have a vibrant place in the social, cultural and political life of the South American country. This restaurant is let my “Micha” Tsumura, who offers a Nikkei experience that includes classic Peruvian seafood such as sea urchin and sea snail. Lima is certainly keeping up with cities such as New York, Tokyo, and Paris, which are usually the leaders of the pack. 

3. At number 12: Pujol (Mexico City, Mexico), Best Restaurant in North America, Influenced by: traditional Mexican food, particularly from Oaxaca

Credit: pujolrestaurant / Instagram

Enrique Olvera has established himself as one of the main voices of the global fine art circuit. In his flagship Mexico City restaurant he offers dishes that use indigenous ingredients, particularly from the colorful region of Oaxaca. His team makes tortillas by hand, grinding species of corn that are rare. Olvera is not shy to experiment with ingredients that might seem “weird” to Western patrons, such as chicatana ants. A delightful experience that needs to be tasted to be believed. 

4. At number 23: Cosme (New York City), Influenced by: traditional Mexican garnachas 

Credit: cosmenyc / Instagram

A New York restaurant with a 100% Mexican soul. Created by Olvera and led by Mexican chef Daniela Soto-Innes, who has revealed herself as a unique culinary voice and was named the World’s Best Female Chef 2019. She serves Modern Mexican food that is inspired by the crunchiness and glorious saltiness of Mexican street food, or garnachas. If you want to take your carnitas, infladitas, and tamales to the next level, then this is the place for you. Sinful delights all around. By the way, the kitchen is 50% female, which goes hand in hand with the chef’s ideas of equality. She also employs people from diverse ethnic backgrounds, both from the United States and overseas. 

5. At number 24: Quintonil (Mexico City, Mexico), Influenced by: traditional Mexican cuisine

Credit: rest_quintonil / Instagram

The brainchild of chef Jorge Vallejo (who used to work at Pujol) is a tribute to the postcolonial flavors of Mexico. If Pujol strived to bring back ancient recipes, Quintonil offers new interpretations of classic everyday dishes such as tostadas de cangrejo and the luxurious escamoles (ant eggs). Even dishes that your abuelita might have made, such as Huazontles or salpicon, are featured here. Look at their take on a flauta in the photo above. 

6. At number 26: Boragó (Santiago, Chile), Influenced by: ingredients from Chile’s geographical diversity

Credit: rgborago / Instagram

Rodolfo Guzman is a raising rockstar. Like Peru’s Central, this restaurant features ingredients from every corner of the country. Rodolfo gets ingredients from the Atacama desert, all the way down to the frigid Patagonia landscapes. Have you ever tasted flowers? Well, here you can: the signature dishes is a blend of roasted flowers, Van Gogh style! 

7. At number 34: Don Julio (Buenos Aires, Argentina), Influenced by: traditional asado techniques 

Credit: donjulioparrilla / Instagram

They say that if you are going to do one thing, you do it the best you can. This restaurant led by Pablo Jesus Rivero might make the best steak in the world. Following the traditional ways of cooking meat in the Pampas, cuts like rump steak and skirt steak are cooked to perfection. Sweetbread empanadas are also a standout. The decor follows the aesthetic of a 19th-century country estancia, when European pioneers made their way into the depths of the nascent country.

8. At number 39: A Casa do Porco (São Paulo, Brazil), Influenced by: Brazilian working class cooking

Credit: acadadoporcobar / Instagram

Pork is a relatively easy stock to raise, and it has been a staple in the diets of Brazilians for centuries. Chef Jefferson Rueda reimagines everything you can do with pork. He raises the pigs on a diet of vegetables, slaughters them in house and uses every single part of the animal, making items such as blood sausages. The degustation menu is a culinary experience that also includes beans, cabbage, and banana, other staples of Brazilian home kitchens. The owners strive to make the restaurant accessible to the community, so prices are far from exorbitant. You can dine for $13 dollars.

9. At number 49: Leo (Bogotá, Colombia), Influenced by: indigenous uses of local fruits and vegetables

Credit: tevedolinsky / Instagram

Chef Leonor Espinosa has become a celebrity thanks to her bubbly personality and her use of little known ingredients such as corozo fruit, arrechon (a supposed aphrodisiac) and bijao, a banana-like plant. She learns from communities and their gastronomic traditions, creating dishes that include, for example, a crunchy coating made from ants. The menu explores different Colombian animal and plant species. A map shows where each one was sourced. The chef also runs a foundation FUNLEO, which aims to identify, reclaim and enhance the culinary traditions in Colombian communities.

READ: Mexican Food Meets Japanese Food In These Next Level Mexican Sushi Creations

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Viral Video Of Overworked Texas Dominos Workers Burdened By Snow Storm Goes Viral

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Viral Video Of Overworked Texas Dominos Workers Burdened By Snow Storm Goes Viral

Texas’s current power crisis from a devastating storm has disrupted power generation and frozen natural gas pipelines. The is historic storm has driven electric demand higher than the state has ever seen, but it’s not just electric energy being overextended as a result. It’s physical and mental human energy as well.

Recently, an image of two exhausted Domino’s Pizza workers went viral for showing the extreme exhaustion workers are experiencing.

In a post shared to News4sanantonio.com’s Chime In page a user by the name of July DeLuna explained “This Dominos in San Antonio. Working during this crisis. They had a weekend worth of food and it was gone within 4 hours. This team helped those that needed help. These are the essential workers that need recognition. They were the only pizza place open. Every pizza place was closed but dominos stayed open to help those in need.”

Little else is known about the exhausted workers in the viral image but it did rack up over 8K comments within hours of being posted.

“Dominoes better pay them for the shifts they’ll miss while they don’t have any ingredients. With this practical free advertising it’s the least they could do. Otherwise these kind people worked themselves out of already bad hourly pay,” one user commented.

“,As someone who works in the food service industry, the thought of selling out of all product in only four hours and how much work goes in to preparing that much food is unfathomable levels of nightmare fuel,” another noted.

In another response to the image, a Reddit user wrote “I cannot express to you how upsetting it is to be the only food source open during hard times, to still be open and show up to do your job with higher than normal levels of orders, and still get yelled at by management for not having orders out within a window of time.”

Images of overworked and stressed is nothing new of course.

Fast-food workers are often burdened by their field’s daily challenges. In 2020, food industry workers are being forced to endure customer abuse at even higher rates. Last year a TikTok video of a Subway restaurant falling asleep while in the middle of making a sandwich went viral.

“This is actually really sad. I can’t imagine how underslept she is. Not to mention the wage people get paid at Subway… She deserves better,” one TikTok user by the name of Monique Emilia commented at the time. The skincare influencer Hyram also commented writing “Poor thing… Can’t imagine how underslept she is, we’re too hard on service workers.”

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CDC Warns Of Listeria Outbreak Linked To ‘Hispanic-Style’ Cheeses

Culture

CDC Warns Of Listeria Outbreak Linked To ‘Hispanic-Style’ Cheeses

The Centers for Disease Control and Prevention (CDC) is warning everyone against “Hispanic-style” cheeses linked to a listeria outbreak. The latest food outbreak is attacking one of the most sacred things in our diets and people have a lot of opinions.

Listeria has been detected in “Hispanic-style” cheeses, according to the CDC.

According to a warning from the CDC, listeria has been detected in what they are calling “Hispanic-style” cheeses. This means that people should avoid queso fresco and queso blanco. The source of the outbreak is being tracked and there is some understanding about where the outbreak is coming from.

The CDC recommends that people avoid these cheeses right now and to make sure that the cheeses they buy are made from “pasteurized milk.” Listeria is a serious illness for the elderly, people who are immunocompromised, and pregnant people.

The CDC reports that Connecticut officials have found Listeria in some El Abuelito queso fresco. The cheese was purchased from a supermarket in the area where a patient purchased “Hispanic-style” cheese. The outbreak seems to be concentrated in the Northeastern United States and has impacted four states.

Seven people have been hospitalized because of the Listeria outbreak.

The announcement is a very personal attack for a lot of people. Queso fresco and queso blanco are very important for a lot of dishes in our cuisine and to go without, during Lent and Covid, is asking a lot of us.

People are kind of irked that the CDC didn’t use a different phrase to talk about the cheese.

We get that technically the cheese is in Spanish and that it is more commonly used in Latino food. However, the cheeses have names that can be used. Sure, there was no idea of the brand but would it really be that hard to say “queso fresco and queso blanco”?

At least it would have prevented other people from having to answer other people’s questions.

It’s called efficiency. Some news outlets were sharing images of yellow queso dip because it is also technically a “Hispanic-style” cheese but it not the cheese in question.

READ: Chuck E Cheese Is Advertising As Pasqually’s Pizza And Thank You

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