Salvaje Bakery is churning out wild, 'emotional,' and damn good bread that's shaping the future of Argentinian baking.
Puerto Rico isn't exactly a vegetarian destination, and until a few years ago, few health food stores or vegetarian restaurants could be found in San Juan. But chef Jerome Valencia is trying to change that, one raw vegan mousse at a time.
“We only drink this at night,” my guide tells me of the hallucinogenic plant. “Even though it’s dark, we can see everything in the jungle like it’s daylight.”
Now celebrating its second year of operation, Cervecería del Valle Sagrado has amassed a following and an award-winning list of beers.
The rustic corn beer known as chicha de jora was once a sacred drink of the Incas, and it's still widely consumed in the Andean highlands, homebrewed by locals.
Since it opened in 1905, Lima's bar-restaurant Cordano has served pisco sours and butifarra sandwiches to almost every Peruvian president in modern history.
Having fled Venezuela, Carlos Maestraccii came to Panama and worked his way up the burgeoning bar scene to bring craft cocktails to the thirsty tropics.