As of late, I have gotten extremely philosophical when flying. I have attributed this partially to the period of my life, one of intense introspection and growth. Maybe it's the time of year, too. A New Year provokes reflection. But somehow, being suspended...
I will never forget my first Christmas in Chile. The Mercury registered 32 C (94 F) at 2pm. Here I sat, alone, feeling like it was the Fourth of July. All the festivities had happened the previous night. Presents, late night multi-course dinner, undisclosed...
Being in the loop of what's happening on the forefront of luxe wine lodges front here in Chile, Argentina, and Uruguay, I was recently commissioned to write this piece for LAN Airlines brand new IN Wines magazine. It's available on board for all you lucky folks...
I am back on the ground in Chile after a whirlwind "tour" promoting our culinary & wine tours business and Emiliana Orgánico wines with TV in Florida, cooking classes & wine pairings at Central Market in Texas, and wrapping up everything with the most...
When my editor from Placeres magazine proposed the theme "Grand Destinations" for the travel issue, he wanted to know where I would go to eat and buy food. I immediately began to take a mental inventory of my last culinary-focused shopping sprees outside Chile. I am...
One of the questions I field a lot is how wines should taste. What aromas should we be smelling? Sigh. What has happened with the language of wine and our ability to interpret a wine, even if we are newbies? The heart of the matter is that it's nearly impossible to...
Coconut milk and fragrant veggies make this one-pot dish a breeze A traditional Brazilian fish stew common in the northeastern state of Bahia, this dish has its roots steeped in the country’s colonial history. The flavorful, savory recipe combines fresh fish, onions,...
While much of the world has been revealing in the collective euphoria following the rescue of los 33 (that’s local lingo for the miners), which we’ve been cheering on 24-7 here in Chile, I have been in a bit of frenzy to get ready for an upcoming promotional...
I know, I know. Mala mía. Chile's Bicentennial celebration came and went--and I didn't say a darn thing about it on this blog--until now. Really my 18 holiday was wedged between two fun but exhausting weeklong trips for work in the Chilean wine country and Mendoza,...
Hi guys, I want to apologize for my disappearance from the bloggosphere these past two weeks. I have been on the road in Chile with clients and later in Mendoza, Argentina scouting what's new, and tasting wines, of course. I normally try to stay up to date but I was...
Here I am. Standing at the top of a p-r-e-t-t-y pitched slope. By my calculations, it is, at least, a good 45-degree gradient. It will require some pretty fast turns to get out of the "hairy" zone before the run becomes more tranquila. I stop to take a deep...
You probably have been in this situation. There's a new restaurant of a well-known chef. It was hard to get a table but you managed to score one. You arrive with your date and the architecture is dazzling. There are beautiful people everywhere and the vibe is super...
When we talk about terroir-driven wines, one of the first wineries that Springs to mind, for my palate, is El Principal. Never heard of it? You’re probably not alone. It’s one of those (purposefully) under-the-radar wineries that pursues excellence in small quantities...
Buttery layers and sinful milk caramel create a dynamic duo in the Southern Cone's favorite sweet treat A traditional confection found primarily in the Southern Cone (Argentina, Uruguay, and Chile) and Peru, the alfajor arrived in South America by way of the Spanish....
Yesterday afternoon around 3:20pm we were polishing off the final drops of an exquisite bottle of El Principal 2006 and the last bite of our pasta-less roasted vegetable lasagna. Out of nowhere, horns began honking like crazy outside. Since this is a normal ritual...
Move over olive oil, coconut oil has taken the front stage in our kitchen. That’s right, while I still use whole, natural oils like extra virgin olive oil, avocados, and tiny amounts of non-pasteurized butter from the campo (that’s right, they still sell that here in...
Sweet peas are a garden-fresh addition to juicy free-range chicken Sweet peas in the springtime are a delectable treat. Shucked fresh, they bring vibrancy to a dish. Chilean cooks inherited this traditional recipe from Galicia in the north of Spain, marrying a tender...
Wondering what the heck is a picada? It's simple. A joint. A simple eatery. In my humble opinion, if you want to know the soul of a cuisine, hit the joints. This is the people's food. The kind of comfort food your grandma would make for you in the countryside. And...
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