• Share

Nicholas Gill

Introduction to: Honduras
Foodie Introduction to: Honduras

Honduras is one of the most unexplored places in Central America. Think of it as Costa Rica 20 (or even 30) years ago. It has extreme levels of biodiversity and is, for the most part, undeveloped.


Read more
Opening: T’anta Chicago

While Latin cuisine is no stranger to Chicago (see Rick Bayless, the Pilsen neighborhood, and Latino owned craft breweries), Peruvian food has only made a slight appearance at spots such as Taste of Peru.


Read more
Opening: Maiz de Mar
Opening: Maiz de Mar

Playa del Carmen needs this. The Riviera Maya town has loads of fine dining restaurants, though quality, in many cases, tends to vary considerably. With Enrique Olvera’s Maíz de Mar opening right in the heart of the city on La Quinta Avenida, Playa’s entire dining landscape has shifted.


Read more
The Dish: Deckman’s Beef Tongue Tiradito

Mexico’s Valle de Guadalupe has blossomed into one of the country’s premier culinary destinations and last year several important new restaurants launched, one of the best being an offshoot of chef Drew Deckman’s Deckman's San José del Cabo.


Read more
The Dish: Rayuela’s Conejo de la Abuela
The Dish: Rayuela’s Conejo de la Abuela

High-end Latin cuisine has thrived in New York City long before the arrival of restaurants such as La Mar or Empellon. Rayuela on the Lower East Side has been around since 2006, though their freestyle Latino cuisine is being redefined by Dominican Republic born chef Alex Ureña.


Read more
The Dish: Pujol’s Elotitos Tatemados
The Dish: Pujol’s Elotitos Tatemados

While I rarely turn my nose up at an amuse bouche and generally enjoy, for the most part, these light little one bite morsels served before a meal, they are more often than not, forgettable. By the time the first course arrives, I'm lucky if I could tell you something other than the main ingredient. In most restaurants, the amuse bouche is pieced together with leftover scraps or some seasonal ingredient they were able to get their hands on that day and the restaurant in most cases will never serve that little creation again.


Read more
The Dish: Borago's Curanto
The Dish: Borago's Curanto

Curanto, an ancient dish hailing from the Chiloé archipelago in southern Chile, is a potluck of shellfish, sausages, lamb, chicken, and potatoes layered with nalca leaves and baked in a hole in the ground, a curious form of cooking that was a common feature among the cultures of the Pacific Rim.


Read more
The Dish: Empellon Cocina’s Scotch Egg
The Dish: Empellon Cocina’s Scotch Egg

In our new column, The Dish, TLK will present and deconstruct an iconic dish that is difficult to replicate at home. Some dishes may come from exclusive restaurants, others might require technical equipment, while others could hail from simple street carts. A description of the dish and how it’s made will be followed by an interview from the chef when needed, and some general notes on the restaurant or cart.

Our first Dish? Alex Stupak's Scotch Egg from Empellon Cocina in New York City.


Read more