Travel Time with Chef Mary Sue Milliken

Back from a recent trip to Brazil, Mary Sue Milliken is all about the culture. The Border Grill chef, restaurateur and cookbook author is back in the states to chat with TLK about her first time to Brazil, the fresh food she couldn’t stop eating, and why she can’t wait to return.

What have you been up to in Brazil?

My husband I and spent a week in Sao Paulo and a week on the coast visiting some friends who live there. We saw lot of gorgeous modern Brazilian architecture, ate fabulous food, went to markets, bought fish every day and cooked; but mostly we had some good old fashioned (and needed) r and r.

How have your travels influenced your cooking?

I’m always getting ideas and inspiration from other cultures and learning about how their cuisines have evolved. There is always so much more to learn and with every trip I take, I come back with new ideas for the restaurant. This was my first trip to Brazil, but definitely not my last.

What two meals are you still thinking about from Brazil?

I can’t stop thinking about a breakfast that I had near the side of the freeway where we stopped and saw a guy in a VW van making tapioca empanadas, which were made from tapioca flour that is placed in a skillet dry and comes together. It is then stuffed with ham, cheese, and a mayonnaise sauce and then fried. It was street food that was so interesting and unique and I’d never seen anything like it. We also went to Mocotó, a restaurant owned by a friend of mine, Rodrigo Olvera, where we had some phenomenal pork knuckles with a tangy mojo. We had to order more because we inhaled them!

What would you say are three MUST see/visit places in Brazil?

Stay at one of the small fishing villages between Rio and Sao Paulo. You must take a walk down to the beaches and eat the incredibly fresh seafood. You should also go to a local shop and eat a bowl of feijoada, which is a stew of meats and beans, and of course, you can’t miss eating a Mortadella sandwich at the Mercado Municipal. Don’t forget the nature that surrounds you and check out any of the public parks or gardens designed by Roberto Burle Marx. Keep your eyes out for buildings designed by Oscar Niemeyer.

How do you recommend travelers get a feel for the culture and vibe of a new place?

Wake up every morning and take a walk for an hour or two to get used to your surroundings; visit some markets to see what the locals are buying and eating, so when you are looking at a menu in a restaurant, you have a better idea of what is season and what really pops out. Definitely order something you’ve never tried before!

What 5 essential items are always in your travel bag?

A fold up shopping bag so when I am shopping in the local markets I can be eco-friendly, packets of dry shampoo, a light weight zip up sweater that is thin yet warm, completely versatile and great for layering. I always bring my loose Darjeeling tea that I can put into mesh bags so I can have my morning tea and a travel peppermill to season whatever food comes my way.

What’s the one home-cooked meal that you crave on the road?

I’m always craving our Border Grill Guacamole and Salsas with some of our warm, homemade chips.

What has been your best travel experience EVER?

Without a doubt scaling Machu Picchu with my teenage son.

What is your craziest travel story?

I’ll never forget a trip that Susan and I took up in the mountains near Oaxaca. We met an elderly man, who was really short, had no teeth, and was an expert mescal distiller, the best in the land. We learned all about the process of making mescal, all while sampling every different type he had to offer. After a few too many mescals, the elderly man took a liking to me and I ended up spending the afternoon dancing with him!

Do you have any must have souvenirs that you always purchase wherever you travel to?

I like to bring home rocks or stones from wherever I have been, I love beautiful stones that I pick up on beaches, mountains, or pieces of driftwood that remind me of my trip. 

Where are you headed next?

I will be off to Milan for the World’s Fair. I am cooking at the USA Pavilion 2015 with the James Beard Foundation.