It's my first time in New Mexico and I have to say I'm completely smitten. There's definitely some pretty serious magic in the air here. Not to mention in the food.
In Albuquerque, we stayed at the Hotel Andaluz. This historic gem, built in 1939, is in the heart of all the action of downtown. Recently remodeled to capture it's former glamour, it was the perfect place to put up our feet after a long stretch of highway. The next morning at local favorite Casa de Benevidez, we discovered that the best question in the world is 'Red or Green?'. The only correct answer is (of course) smothered with both. Especially when we're talking huevos rancheros. There's a whole chile culture in New Mexico and if you are a food lover I highly recommend a trip here dedicated to eating your way through it.
We're off to Santa Fe next to check out the art, the green-chile cheeseburgers and to do a little vintage shopping. Cheers!
Today was spent at the World Expo in Milan today to explore the pavilions from around the world, see what's happening in the world of 'Slow Food' and attend a gala dinner tonight featuring chefs from all over Italy. Feel so lucky that I got to experience this. Now it's off to bed and then to Valpolicella in the morning!
Farmer's Markets in Sonoma are in full glorious abundance. From sweet juicy blackberries to perfectly ripe cherry tomatoes.
We want to know...what are you cooking up with produce from your local farmer's market?
I have eaten well in Budapest. Extremely well. Hungarian cuisine is peasant food in the truest sense-rich, heavy and deeply satisfying-and I've loved every bite. However, after a week of (wonderful) chicken paprikash and old-school goulash I was ready for something different. Enter Borkonyha, one of only four Michelin starred restaurants in Budapest, to show me another side of Hungarian cuisine. This 'New Hungarian' style of cooking, championed by Budapest's new guard of young chefs, respects tradition and honors local ingredients but keeps things fresh, light and infinitely exciting.
Chef Ákos Sárközi started the meal with white asparagus topped with a meltingly light white asparagus foam and toasted hazelnuts. Crispy duck livers with kohlrabi + crispy sage were next followed by tarragon cream puffs with a rhubarb-strawberry compote. It was a meal that showcased local, spring ingredients but also the chefs simple, soulful sensibility. It was also the perfect way to end my time in Budapest.
Now is really the moment to go to Budapest. There's a new scene emerging-not just in the food- but in the art, the music and the culture. Things are moving forward but there's a real interest in and respect for the old traditions too. It's also highly underrated, off the radar for most tourists and an incredible bargain (especially in comparison to other European capitals) at the moment. Definitely deserves an add to your bucket list.
I'm sipping on one last glass of Tokaji then it's off to pack for my flight home tomorrow morning. Until the next adventure!