Rick’s Travel Guides


If you follow Rick on Twitter, you know that he’s always moving. He’s in Mexico several times a year, of course, but he’s also everywhere else: Tokyo, Paris, Istanbul, New York. He returns from these trips full of stories (and Instagram pics); find them below, and use them for inspiration for your next trip.

Lima, Peru

After I arrived home from Mistura, the huge food festival in Lima, Peru, I kept asking myself the same question: Why isn’t Peru at the top of every foodie’s must-visit destination list? I mean, just think about all it has to offer: Peru has one of the most complex, varied and ancient cuisines on the planet; Peruvian ingredients—from the tropical Amazonian, to the cloud-brushing Andean to the seafood-abundant coastal—are as good as you’ll find anywhere; and the restaurants—from traditional to cutting-edge modern—are the equal of those in any of the world’s great food cities. After eating at CentralMalabarAstrid y GastónÁmazEl Mercado,Huaca Pucllana and Maido, I imagined them being plunked down in the middle of New York City or Chicago or San Francisco. They’d be the talk of those towns.

Great markets and restaurants notwithstanding, the most memorable part of the trip was Mistura, purportedly the largest food festival in the world with hundreds of food stalls stretching along a mile-and-a-half of beach. And in spite of headliners like Rene Redzepi from Noma, Andoni Aduriz from Mugaritz, Alex Atala from D.O.M. and Albert Adria from a host of great restaurants in Barcelona, what kept drawing my attention was the food. Especially the chancho en palo, boned-out pigs roasting on huge wood fires (pictured), the ceviches with their leche de tigre, the quinoa tamales in the huge quinoa pavilion, and the pork sandwiches (sandguches there) from El Chinito and La Lucha. I have only one piece of advice: Go.

Istanbul, Turkey

Until I stepped foot on Turkish soil, Istanbul had always represented one thing for me:  the pivotal spot across which all spices flowed from Asia to Europe during the Middle Ages, the same spot that was closed in 1463 by the newly conquering Turks, cutting off Europe’s access to the spices they’d grown very accustomed to. The spot that sparked Columbus to ply uncharted waters in search of another route to spice and wealth.

Now, having spent a week exploring the lokantas (small, family-style restaurants), markets, baklava bakeries, cafes and candy stores, I have a different perspective: It’s a remarkably vibrant, cosmopolitan spot spilled over the meeting place of Europe and Asia, exuding over 2000 years of still-palpable history—Christian, Muslim, Jewish, high art, everyday crafty craftsmanship, spices (though fewer than I’d expected) and the most perfect exchange between old world and new. The street vendors press bucketsful of pomegranate juice, bulgur gets cooked as we would rice, flat breads wrap delicious lamb seared over open flames.  All of that could have easily been eaten before Columbus’s voyage.  The rest could not:  the tomatoes and chiles that weave their way through so many of the beautiful mezes (appetizers) that start practically every meal, the beans that are simmered to delicious tenderness, the pumpkin that is everywhere, often cooked with that beautiful honey Turkey is so famous for.

This is the year to visit Istanbul.  The people are so generous and helpful, the place is so historic, the food is so easy to fall in love with, especially everything cooked over live fire. Like me, you’ll ask yourself while it took you so long to get there.

Mexico City

I have loved Mexico City since I was 14 years old.  Never been there that
my heart didn¹t beat a little faster (and not just because it¹s at nearly
8,000 feet!).  I love the pace, the stew pot of culture from high to low,
from traditional to modern.  I love the serendipity that floats in and out
of every visitor’s experience, as though they’ve been thrust for an
unexpected moment into a different dimension of reality.  That’s all
Mexico in a nutshell, though.  It’s just packed more tightly in Mexico
City, under what seems like the lid of a pressure cooker.

Though I’ve spent most of my adult life delving deeply and relentlessly
into the traditional kitchens of Mexico City and beyond, right now I’m
intrigued by what Mexico (and it¹s cuisine) looks like through the eyes of
the talented and young band of movers and shakers in the food world‹chefs,
restaurateurs, cheese mongers, wine and beer makers, mixologists, bakers.
After what seemed like a month-long 8 days in Mexico City recently,
scouting for season 10 of Mexico: One Plate at a Time, I returned with
such enthusiasm for the future.  This emerging generation of energetic
food folks are shaping a bright and exciting future for a brilliant
cuisine, a cuisine with such fortitude that it has survived intimate
mingling with Spanish and French colonialism, Asian goods that traversed
it’s terrain for centuries, manaical dictators, multinational corporate
invasions, and on and on.  Yet I’d contend that each time Mexico’s cuisine
has seemed to emerge stronger, more complex and more delicious.  I can’t
wait to show you more about what’s going on in Mexico City right now.

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Quintonil highlight: perfectly ripe mamey, mamey pudding, mamey pit ice cream
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Breakfast at QueBo! with José Ramón Castillo Perfil-Oficial: some of the best choc in world:
Méxican beans, cool flavors: cajeta, chocochile,Mezcal
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La Alianza: Red and green chorizo
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Yuban: precise, perfect Oaxacan flavors—pork in Oaxacan green mole, Mexican Wagyu steak
with dark chichilo mole
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Contramar: Lunch continues with Pacific-style fish a la talla
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Went with Pedro Abascal & chefs from Kaah Siis to their organic chinampa, an eco-part of Xochimilco, to harvest & be inspired
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Super-impressive urban farm (Huerto Roma Verde) sells organic produce to local restos (and
on Sunday to locals).
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Glorious Sunday in DF: Breakfast at El Hidalguense for succulent lamb barbacoa.
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Cárdenas market Del Valle: Passmar (yes, in the vegetable market!) is one of best coffee bars I've ever been to (& I'm a coffee geek).

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Amaranta: Black bean tamal.
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Nico's: Classic bean soup with nixtamalized runner beans & Chiapas cheese

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Uh, oh. Somehow I ended up at Insurgentes Pulquería tasting 4 different pulques.
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Yuban: Chocolate cake w Oaxacan chocolate ganache, butter cake with caramelized pineapple, fresh corn cake with chocolate-prickly pear
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Huerto Roma Verde, an urban farm right in the middle of Mexico City, is becoming a community
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Vinícula Urbana in Polanco: Super cool project.
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Quintonil highlight: chilacayota squash with homemade mole & calabacitas.
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Raíz: beautiful rooftop garden with very cool vertical growing systems!
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Quintonil rooftop garden in Polanco: Quintonil greens growing, lemon verbena, Mexican
mint, marigold
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Quintonil highlight: tamal of Swiss chard with veg ribbons, herbs, crunch