Saveur

There’s a taste I can’t get out of my head.

Octopus, but octopus cooked in the most peculiar fashion: an arm, neatly curled, first wrapped in corn husks that had previously been buried, baked, and left to ferment underground; then packed in a slurry of nixtamalized cornmeal

You're reading a preview, sign up to read more.

More from Saveur

Saveur13 min readFood & Wine
Nothing Gold
IT APPEARED AT first that I had arrived in Macau by time machine. The hotel’s name, Morpheus, seemed picked to evoke either Greek mythology or The Matrix, but the exterior of the $1.1 billion building makes it clear the proprietors had chosen science
Saveur2 min readFood & Wine
Canada’s Brisket Whisperer
ON THE CORNER OF an otherwise indistinguishable big-box strip mall in Markham, a suburb of Toronto, you’ll see signs for a Jewish delicatessen. It’s a predominantly Chinese neighborhood, but Sumith Fernando, a Roman Catholic Sri Lankan immigrant, saw
Saveur9 min readFood & Wine
Around The Fire
TURKISH LONDON STRETCHES through the boroughs of Hackney and Harringay, in the northeast of the city. There are Turkish barber shops and bakeries, lahmacun cafes and baklava stores, and an Ottoman-style mosque with a butcher’s shop beneath it. Greeng