Walking into parts of Havana, Cuba is like time traveling in three distinct eras.
Aligned along cobblestone streets are neoclassical buildings hinting an old Spain when Moors dominated politics and education. The architecture of ornate eaves and chiseled balconies lend to a baroque style of gaudy and dopeness rolled into puro cigars.
The winding, steep roads coursing throughout the mountainous terrain of the United States Virgin Islands (USVI) is the only landscape recognizable—everything else is different.
I thought Morocco was my only spice nirvana until I landed in Guadeloupe. Mon dieu!
Cornbread is a staple in the US cuisine. The journey of it becoming an important dish transports cornbread between Africans, Natives and colonies of the Americas.
Chicken Pastilla (or Bastilla) is warka pastry filled with savory slow cooked chicken, spices and nuts … but get this, it is dusted with powdered sugar and spices making it sweet, savory, buttery and crunchy.
That is Casablanca in a dish.
The WiFi is meh. The crowded streets spin you around. But in Morocco, the food is complex and sumptuous.
On a warm North African day, I decided to dive into a Moroccan salad served cold with lots of bread on the side.
In Louisiana, there wasn’t any turkey for Thanksgiving or Christmas; however, the local custom celebrated is the Boucherie, or the cutting of the pig.
It is an annual tradition in Louisiana where communities come together to kill, skin and butcher fattened hogs. The various pieces of pork are divided then households cook succulent dishes. The fete last for several days as members visit each other’s homes to celebrate.
Malta is a little island in the Mediterranean between Italy and North Africa, the cuisine reflects their geographical location as well as their complex history. British, African, Ottoman, Catholic overtones are everywhere in the food and culture.
Mark my words, Maltese cuisine is the one to watch in 2019. Malta will be in the world’s spotlight in 2018 and the world will be pleasantly surprised by their rich food history and culture.
Agriculture, and in particular, organic production of grapes, almonds, and durum wheat (the base for pasta) are the core of Sicily’s farming, but you cannot experience the Mediterranean culture on your palate until you eat an orange.
Located in southern Italy along with surrounding minor islands, it has a year-round mild climate. Because of the mild climate, Sicily can grow citrus fruits 10 months out of the year. With that, Regione Siciliana produces 50 percent of the island’s fruit.