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  • Photo: Mocoto

    A Trip to Mocotó

    It came as no surprise to anyone that 34-year-old Rodrigo Oliveira from São Paulo’s Mocotó restaurant was named Chef of the Year in Veja‘s annual Comer & Beber issue for 2014-15, a bit of a gastronomic Bible for foodies in the city. The guy is humble, immediately likable, soft-spoken, good-looking, mild-mannered and knows his way around a kitchen. But what he has pulled off at Mocotó, and the more upscale Esquina Mocotó next door (which took home honors for Best Brazilian Restaurant, incidentally), is truly remarkable. 

  • Photo: Terra Hall

    Ají Peppers: The Secret is in the Sauce

    It´s no secret: Peru is all the rage and Peruvian food, which is quite literally on the tip of everyone´s tongues, has taken center stage. What sets the nation´s dishes apart from the rest of the world is as much the preparation as it is the fresh ingredients. After all, without this special combination, lomo saltado is nothing more than steak and potatoes. One ingredient that really brings even the simplest foods to life is ají, a type of chili pepper endlessly used in everything from chifa to ceviche. It´s been used as long as people have been cooking in the country currently known as Peru (we´re talking about 7,000 years), so the trial by fire (pun intended) period is over. Peruvians have the ají, and how to use it, down to a science.

  • Photo: Troy Tolley, RPP and Toshiyuki IMAI (left to right)

    Cheers to National Chilcano Week

    Argentina and Chile are world-renowned for their wine. In Brazil cachaça, made from sugarcane, is king. For Colombia, the liquor of choice is an anise-flavored aguardiente. And in Peru, our national trago is a grape-derived brandy called pisco.

    Peruvians often add a little local flair to traditional cocktails by holding the rum (in say a mojito) or forgoing the tequila (in a margarita), opting instead for a pour of pisco. And while this Peruvianizes just about any drink, it’s not nearly as authentic as one of Peru’s favorite cocktails, the chilcano.

  • What to do in January: Buenos Aires

    Lots of travelers plan trips to Argentina in January – a few weeks that happen to be the hottest (and quietest) of the year in Buenos Aires. But there are benefits to spending a few days in the capital city this month: since many locals are away on vacation, there’s lighter traffic and shorter wait times at popular restaurants. Here, a few ideas of where to go and what to do in January to take advantage of an emptier-than-usual city.

  • A Fashionista in São Paulo

    By Carla Peirano, in Magazine
    Photos by: Stefan Schmeling

    Young, sophisticated and laid-back. That’s Vila Madalena, São Paulo’s hippest neighborhood, a vibrant place where fashion, art and design co-exist with graffiti and a stylish crowd.

  • Photo: Kevin Raub

    Weekend Getaway: Fortaleza

    The Northeastern Brazilian state of Ceará, like Bahia to the southeast, is one of the country’s dreamy states: Endless summers, endless beaches, bottomless cocktails and bottomless sunsets, all nicely packaged by a laid-back population that subscribes 24/7 to the tropical lifestyle. The capital, Fortaleza, is jumping off point for some of Brazil’s most cinematic beach destinations – Jericoacoara, Canoa Quebrada – but it’s no flyby travel hub. Fortaleza offers plenty of worthwhile recreational distractions with the added bonus of big city infrastructure (population: 3.6 million) – and a beautiful bronzed population at that!

  • The Fruits of Chilean Summer

    One of the joys of traveling is trying out local tastes and traditions. Chile has many main dishes and drinks both alcoholic and non-alcoholic that are part and parcel of summer. For example, the stewy potage of porotos granados, with corn, squash and beans is typical of summer, as those ingredients come in to season. Mote con huesillo, the sweet peach punch with wheat kernels and reconstituted, dried peaches, and cola de mono, a sweet café-con-leche concoction made with pisco are also popular at this time of year. But if you want to get a little more basic, head to the markets (or supermarket) and check out some of the fruit that comes into season as if to remind us that the long days of summer are just ahead. 

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