Travel Tips, Recipes, and Stories

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.

Bo Pul Sulen is a Yuan dynasty–era mutton and chickpea stew associated with the kitchens of Kublai Khan’s Mongol court. Rich with Silk Road ingredients like saffron, cardamom, turmeric, coriander, and pepper, the dish reflects the collision of steppe foodways, Central Asian influence, and Chinese imperial cuisine. Hearty, fragrant, and deeply historical, it tastes like empire in a bowl.

Eating like a local in Mexico City shouldn't be hard! Check out these spots for a local tastes of CDMX