Poutine, bagels, smoked meat, and Portuguese chicken. Look at any food round-up of Montreal dishes and you’ll see these four items listed as essential, signature foods. But how did piri piri chicken, a dish that wasn’t even a traditional component of Portuguese cuisine before the 1970s, end up here? Read my investigation in Eater Montreal.
While walking through 20 de Noviembre market in Oaxaca City, I felt the eerie feeling of being watched. It wasn't by somebody, but by some faces embedded in loaves of pan de muerto (bread of the dead). My quest to discover the significance of this bread within Día de Muertos led me to four towns, … Continue reading National Geographic Travel: Oaxaca welcomes spirits home with “bread of the dead”