Travel Tips, Recipes, and Stories

This roasted lamb dish is a historically inspired tribute to Alexander the Great’s transformation after conquering Persia. The lamb reflects the pastoral foodways shared across the Greek, Macedonian, and Persian worlds, while the wine and garum sauce brings in the sharp, savory flavors of the ancient Mediterranean. Crushed dates add Persian sweetness and richness, and the saffron rice nods to the luxury, color, and eastern influence of the imperial courts Alexander entered af

Cowboy beans are a hearty camp-style dish made with dried beans slow-cooked with bacon or salt pork, onion, spices, and a little smoke. Built for long trail days and chuck wagon cooking, they are simple, filling, and deeply practical, with a rich, savory flavor that reflects the harsh working life of the Old West.

Frontier chili is a hearty, smoky stew built around beef, dried chiles, onions, garlic, cumin, and slow cooking. Inspired by the rugged foodways of cattle trails, camp kitchens, and Roosevelt-era frontier life, it is rich, practical, and deeply flavored, with optional beans for a more filling camp-style version.

Pesque de quinua is a traditional Bolivian highland dish made from quinoa cooked until soft, then enriched with milk, cheese, and sometimes potato or ají. Rooted in Indigenous Andean foodways and later shaped by Spanish-introduced dairy, it is warm, simple, nourishing, and deeply tied to the history of the Altiplano.