travel guide Vietnam

What to Eat in Vietnam: Famous Vietnamese Foods

When you think of Vietnamese cuisine you wouldn’t consider it one of the healthiest in the world, would you? But you’d be wrong; with a lot of fresh veggies, herbs, rice and noodles as staples , the Vietnamese cuisine surely fits into the healthy choices.

The Vietnamese cuisine has both Chinese and European influences. Stir-frying in a wok and using chopsticks is common all over the country. Soy sauce is mostly used in the north, while fish sauce is mostly used in the south.

The best food is always found on the street. Don’t be afraid to experiment and try new things.

Banh Mi

It’s a French roll (baguette) stuffed with a variety of things, including ham, liver pate, cheese, sardines and pickled carrots.

Bo Kho

This is a beef and vegetable stew, served with a large baguette.

Goi Cuon

The famous summer rolls which are made with shrimp or pork, rolled in rice pepper with herbs and served with peanut sauce.


This is the famous noodle soup. The meat of choice is beef or chicken. Noodles are also added to the soup (either chicken or beef broth) and so are herbs such as mint , basil and lime. Bean sprouts may be added , too. The best places to eat it are in the northern parts of the country.

Banh da cua (Crab Noodle Soup)

This is an excellent alternative to pho. The broth is made with crab meat, tomatoes and vegetables. The topping is pork, though (ham or pork meat wrapped in betel leaves).

Bun cha ca (Fish Noodle Soup)

The broth is made with fish, tomatoes , vegetables and herbs. Noodles are also included in the soup and the toppings can be fish cake, fish meat and pork.

Com suon (Vietnamese grilled pork with broken rice)

This is a popular dish and contains marinated grilled pork served with rice and fried egg.

Bun Bo Nam Bo

It’s another popular dish, made with vermicelli noodles, topped with sliced beef and a lot of fresh vegetables. On top of those there’s fried onion and some broth.

Mi Quang

The dish is made with rice noodles , served with boiled egg , shrimp, meat , some broth and basil.

Oc luoc (Boiled snails)

Hello, bizarre food! If you are hungry in the middle of the night, this is the dish of choice. They are boiled with various strong seasoning, so don’t worry about the taste.

Muc nuong (Grilled dry squid)

The squid was dried before grilling. It is served with chili sauce and you must accompany it with beer.

Banh xeo (Vietnamese crepes)

The crepes are filled with shrimp, pork, onions, mushrooms and beans sprout. The best places to eat it are in the southern part of the country.

Nom hoa chuoi

It’s some sort of a salad and is made with banana flowers, which are sliced and served with green papaya, carrots, chicken and sprinkled with fish sauce.

Goi Du Du (Green mango and papaya salad)

It’s both an appetizer and side dish. Green papaya and carrots are found in the salad, sprinkled with the perfect sauce balancing the ingredients.

Bun dau mam tom

This is a tofu and noodle dish, served with mam tom sauce.


It’s served for desert and is a pudding made with sticky rice ,bean jelly, fruit, coconut milk and ice.

Photo credits: Banh Mi , Bo Kho , Goi Cuon , Pho , Banh da cua , Bun Bo Nam Bo , Mi Quang , Snails , Banh xeo , Che

Croatia travel guide

What to Eat in Croatia: Famous Croatian Foods

The Croatian cuisine dates from the Ancient times and there are notable differences between the foods eaten on the mainland and those from the coastal regions. The mainland cuisine has Slavic origins and a lot of influences from the Hungarian, Austrian and Turkish cuisines; on the other hand, the cuisine found on the coastal regions has Ancient Greek, Ancient Roman, modern day Mediterranean and French influences. While on the mainland you’ll find the garlic, black pepper and paprika used a lot , on the coastal regions you’ll find oregano, olive oil, rosemary and cinnamon.


Squid – either breaded or fried – served with boiled potatoes and blitva (swiss chard) in olive oil.

Filana paprika

This is a simple yet very tasty dish: green peppers, filled with a mixture of meat and served with tomato sauce. The side dish is mashed potatoes. Try the dish hot, in colder days.


It’s the Dalmatian fish stew served with polenta. The dish in an excellent dinner choice after a day at the beach.


These are large dumplings, filled with cottage cheese. They are served with fried bread crumbs. Try them with sugar on top.


This is a present dish made with lamb, veal, potatoes, carrots and cabbage. Simple and hearty meal.

Lamb on a spit

The Croatian lamb has an incredible taste and the way it is cook on the spit makes it a wonderful choice even for those who turn the nose when they hear the dish is made with lamb.


This is another Dalmatian dish, consisting of beef stew cooked in red wine and served by gnocchi.

Fritaja (Omelet) with asparagus

It’s a must-try during summer; the simple dish features eggs and freshly picked asparagus.


It’s the same as the Hungarian palacsinta and is basically crepe (pancakes) with a sweet filling (generally gems).


It’s the same as the Hungarian gulyás; it’s a soup or stew made with meat (pork or beef usually), vegetables and noodles, seasoned with paprika. In some parts of Croatia, dear is used instead of beef and the bacon is an important part of the Croatian variety of Goulash.

Black Risotto

This is sea food risotto which gets the color from the squid’s ink. Cuttlefish is also added to the dish.


When visiting Istria, don’t forget to try the dishes made with truffles. They are typically served on pasta, but they can also be the main ingredient in the dish.


It’s a desert, basically a roll filled with walnuts. Poppy seeds can also be used.


This is a dried flat bread, which is either boiled in a soup, a stew or simply fried in poultry fat. And it’s often served to accompany the main roast.

Photo credits:Mlinci by Icebone, Truffles by heatheronhertravels , Black Risotto by jomme , Goulash by traveldot , Palatschinke by VLKR , Pašticada by nurettin , Lamb by leiabox , Štrukli by nocas , Lignje by BLDUMMY

Germany Things to Do

What to Eat in Germany: Famous German Foods

The German cuisine has evolved through the centuries, responding to the political and cultural changes. The southern regions share many dishes and you can find similar ones across the border , in Austria, too. The Pretzels and the beer are probably the best known items belonging to the German cuisine.

The German cuisine is not exactly vegetarian friendly, although many vegetables are included in side dishes. Asparagus gets its days of fame in late spring.


Beer is considered food all over Europe (and wine is, too, by the way) so we can safely say that this is the most famous German food. The world’s oldest brewery is in Bavaria and Pils is the most popular type of beer produced in the country.


Another staple of the German cuisine is the sausage, which comes in many forms…and tastes. In the Rhine region it is flavored with raisins , while in Berlin they cook it with spices. Some of the types of sausages are: bauernwurst – the farmer’s sausage, made with pork – , blutwurst – blood sausage -, bratwurst – roast sausage made from pork meat – , weisswurst – a lighter variety, made with veal – and leberwurst – liver sausage. They are typically served with sauerkraut (sour cabbage).


These have always been a staple of the German cuisine. In some regions, the potatoes are eaten with bacon and beans, while in other with spicy sausage and bacon. Try the Kartoffelsalat – which is a potato salad , made with olive oil and vinegar – and the Kartoffelsuppe – a soup made from cubed potatoes, onion and bacon. Potato pancakes, served with smoked salmon and cream cheese , are excellent choices if you are on the run (or plan to eat something at a fair).


Thicker than Italian pasta, the German noodles are a very popular side dish. The Spätzle variety is used in the south-west region and contains a lot of yolk.


The dumplings are a side dish served with many dishes and they vary in form depending on the region. You can try the Kartoffelknödeln (potato dumplings).


It is a pot roast, usually made with beef or pork (horse was used in the past). The meat is marinated in a mixture of vinegar, water, spices and seasonings before it’s cooked. It’s served with red cabbage, kartoffelknödeln (potato dumplings), boiled potatoes or noodles.

Pretzels and other pastries

Germans love to eat bread with every meal and they enjoy various pastries, too, including soft pretzels. Pastries are usually prepared with fresh local fruits , such as plums, apples and berries. The Black Forest cake is very popular in the country. The German chocolate cake is not of German origin.


This is a traditional stew made from marinated rabbit (or hare). The meat is braised with onions and wine. The animal’s blood is added to thicken the stew.


Those who visited Hungary already know about this spicy stew which can be made with pork, beef, chicken or fish. Germans make it with beef and pork , which are stewed with pepper (red or green) and served with potatoes or noodles.

Photo credits: Beer , Sausage , Kartoffelsalat , Spätzle , Potato dumplings , Sauerbraten , Pretzel , Goulasch

Argentina Food travel guide

What to Eat in Argentina: Famous Argentinian Foods

Buenos Aires is the steak capital of the world and the entire country feels like a land designed for the carnivores. But what do you do when you are a …vegetarian? The thing is that there are options for those not into meat, but a vegetarian in Argentina is most likely a tourist. Oh and just as a warming: the Argentinians seem to have a sweet tooth.


Beef is the most consumed meet in Argentina and steaks are definitely on your must-eat food while here. Remember that the animals are raised naturally so, for those used to mass production farming, the meat might seem a bit gamy. But the sauce and the salads (from organic vegetables) go really well with the meat.

You don’t even have to pay too much for such a meal. Look for parillas where steaks are excellent and affordable.


Asado stands for grilled meat. You can have excellent asado in Buenos Aires but , to fully understand what this is about and taste it properly, enjoy it in Bariloche after some time spent burning calories in nature.

The whole idea behind such a BBQ is not to eat just…grilled meat. The process of preparing the lunch starts in mid-morning and, before tasting the beef, you also get to eat cheese, blood sausage and intestines. Then follows the baby goat and only at the end…the beef.


Whenever I hear this word I think about Anthony Bourdain’s No reservations episode in which he had to talk about empañadas, but didn’t exactly feel like.

Empañadas are a pocket of dough filled with cheese, meat, vegetables and even fruits, deep fried, of course. Needless to say there are plenty of varieties of this food which you can taste to your own delight during your stay in Argentina.

If you are vegetarian, go for the queso & cebolla (cheese and onion) empanadas.

Dulce de Leche

This is a milky caramel spread which can be eaten in the morning on toast or between cookies to make Alfajores, for snacks.


This is the direct result of the Palermo’s Italy legacy and the caramel is at best in this Argentine gelato. During hot summer evenings, the heladerias are packed with locals and tourists alike.


Now, what would pasta have to do with a country in South America or better said with its capital of Buenos Aires? Well, half of the capital’s population comes from Italy and they brought the food with them (see Helado, too). So don’t be surprised to see trattorias pretty much everywhere. Expect to find many types of pasta dishes, including ravioli.

And yes, pizza is also good but don’t be surprised to find thicker crusts than in Italy. However, if you look for something that doesn’t have to do with meat, you are in luck as you can find vegetarian options, too.


The idea of mixing coffee with something sweet for breakfast surely came to Argentina together with the Italians, so you can eat medialunas (sticky croissants) for breakfast or as a snack in the afternoon.


They are either toasted bread with jam or grilled sandwiches with ham and cheese. If you aren’t into croissants for breakfast, these are the best options.


Provoleta is cheese on the barbeque. Yes, it’s delicious and no, they are not the only ones who do it (hint: Greece!). Provolone cheese on the barbeque is an excellent choice if you want to escape the meat meals, but be aware that it might have some meaty taste, too as the cheese is grilled on the same barbeque as the meat.

A bonus: mate

Mate is a very popular drink in Argentina and is made with brewed yerba plant leaves. It’s a pick-me-up which can be just as addictive as coffee. Looks unappetizing but it’s tasty (however, you probably have to get used to it).

Photo credits: Steak , Asado , Empañadas , Dulce de Leche , Helado , Pasta , Medialunas , Tostadas , Provoleta , Mate

Peru travel guide

What to Eat in Peru: Famous Peruvian Foods

Peru has exploded onto the scene as the gastronomic capital of South America. Famous chefs and 5 star restaurants in Lima have certainly lent a hand to bringing this diverse cuisine to light, and the best part of enjoying a meal in Peru is you’re sure to never eat the same thing twice. Peruvians highly treasure the pachamama (mother earth), and they devote special meals to her and give thanks for the blessings and fertile land she’s bestowed upon them. And what a fertile land it is.

From the Pacific coasts to the highlands of the Andes, Peru has the opportunity to shine through its array of flavorful dishes and insane amount of produce available. The variety of natural resources and the cultural mixture of nationalities that have inspired it’s cuisine allow Peru to showcase everything from wild fish directly from the heart of the Amazon to the down to earth eateries serving up Chifa, the Peruvian-Chinese fusion cuisine that some would argue is better than if it came from China itself.

Every region in Peru has its distinctive meals- the coastal dishes of the Pacific burst with heat from Peru’s famous aji (chili) in its ceviche, which is a seafood lover’s dream dish. The central coast including Lima has some impressive restaurants and more impressive street stalls to choose your meals from. The food in the Andes or the Amazon won’t be the same eaten anywhere else in Peru. Head to the central Peruvian Andes to witness a Pachamanca, a traditional dish with hot stones heated and piled around the whole meal which is cooked entirely on the ground. This is the beauty of the Peruvian cuisine, its rich diversity.

The list of popular Peruvian dishes is quite endless but it’s been narrowed down to these, make sure you try them on your next visit.

Papa a la Huancaina

A typical Creole dish, this is a starter course made with boiled potato. The potato is cut into wheels and is accompanied by a cream sauce (Huancaina) made with a base of artisanal cheese called queso fresco, yellow aji (pepper) which is native to this region, and oil. It’s usually served on a plate of lettuce with boiled egg and a few olives. A variation to this sauce is to add peanuts, which changes the flavor slightly-this is called Ocopa sauce.

Where to find the best Huancaina sauce? I have noticed that this dish is either best enjoyed cooked with locals at a private residence or enjoyed at a proper restaurant. It is not a typical street dish and sometimes can be hard to find, surprisingly.


The strong Chinese influence in Peruvian cuisine is due to the arrival of the Chinese laborers in the 1850’s who came to work in the silver mines and in guano pits , sugar, and cotton fields, and whom later stayed, infusing a style of cuisine that is still found all over the country and called Chifa. There are dozens of Chifa restaurants with a variety of fusion dishes, a particular favorite being the sweet and sour chicken, always made with fresh pineapple and accompanied with white rice.

Where to find the best Chifa? Lima has a great Chinatown district where you can choose from any number of Chifa eateries. Opinions vary, but decent Chifa spots can be found in Cusco with a personal favorite Chifa location being in Puno.


Another plate eaten as an appetizer, antichuchos are popular and inexpensive. Composed of small pieces of grilled skewered meat and marinated in vinegar, salt, pepper, cumin, garlic and onions, antichuchos go all the way back to the 16th century in origin in Peru. While this dish can be made with any type of meat, the most popular parts are the beef heart. Look for any street cart to be grilling this dish up along with a side of boiled potato.

Where to find the best Antichuchos? In Lima it’s best to search for a populated street cart or a few restaurants in the Barranco district serve up tasty sticks of antichuchos.

Cau Cau

Main course served with rice. Created with potatoes and Mondongo (tripe) stew and sometimes accompanied with peas and carrots. This Creole dish is seasoned with onions, garlic, yellow aji (long pepper), and a pinch of turmeric and garnished with mint.

Where to find the best Cau Cau? Scope out back end Creole restaurants for the best home made Cau Cau. Ask the locals where they’re eating it lately since good locations can change from year to year.

Tacu Tacu

Originally prepared as a leftover dish by Afro-Peruvians, this filling main dish is simple and easy, with a base of rice and beans fried together and usually topped with a thin steak and a fried egg, although it can also come with another side of fried sweet plantains (banana).

Where to find the best Tacu Tacu? Lima and the surrounding areas as well as many cevicherias, since this dish is sometimes served with seafood when adding the rice and beans.


The most famous of Peruvian dishes, this commonly known dish is usually raw fish chopped and marinated with limes, onions, tomatoes, and served cold with sweet potato or corn. Another variation is created with the black clam from the north and gets its color from the tint of the clam. Anytime you’re craving ceviche, head to a coastal town like Trujillo or even Mollendo.

Where to find the best Ceviche? Any coastal town such as Trujillo, Mollendo, Chiclayo, or Piura. If you can see the ocean from where you’re at, chances are you’ll be getting the freshest seafood for your ceviche dish.

Rocoto Relleno

A spicy appetizer dish with Rocoto being the type of pepper and relleno meaning stuffed. The spicy pepper is hollowed out and stuffed with meat, pork, or seafood, and is usually finished off in the oven. The rocoto pepper is one of the spiciest in Peru so it will definitely leave your lips tingling!

Where to find the best Rocoto Relleno? Sources say the place to go for this spicy pepper dish is Arequipa.

Pan con chicharron

This sandwich is delicious on freshly baked bread. Fried thin chunks of pork topped with slices of sweet potato and red onion typically served with spicy sauces made with aji. I’ve had the best pan con chicharrones in Lima.

Where to find the best Pan con chicharron? Several spots in Lima serve this dish; look for any restaurant or smaller establishment that has pork visibly cooking. If it’s full of Peruvians, you’ve come to a good spot. In Lima, the Parque Kennedy has a sandwich joint that’s been around for years, and it’s always full.


A cousin of the tamale, this is made with a white corn base. Peruvian women will climb on buses selling these treats early morning, asking if you’d like salty or sweet- as the two versions differ. One is corn with a pork filling and the sweet version is filled with raisins or cheese. Super cheap, buy 2 or 3 of each and you’ve got a great snack.

Where to find the best Humitas? The best Humitas will be the ones you’ll get from any street vendor first thing in the morning. As long as the basket is steaming you’ll know they’re nice and hot, which is the best way to enjoy them.

Lomo Saltado

For most visitors to Peru, this might very well be their first dish. As well as being the most well known besides ceviche, this dish is served just about everywhere! A stir fry, this meat dish is created with spices and onions, tomatoes, soy sauce and vinegar and comes served with both white rice and French fries.

Where to find the best Lomo Saltado? Since this is one of the most popular dishes from Peru, it’s likely on any restaurant menu. Smaller restaurants also serve this dish, in particular in Cusco I know it’s on a few breakfast menus as well. Affordable and filling, best enjoyed with a cup of coca tea in the morning or a Cusquena beer in the evening.


Fried guinea pig might not be for everyone, but a dish of guinea pig can be served with meat only or you can also order it whole, and grab the little leg to get a good bite. Make sure the skin is nice and crispy for the best flavor.

Where to find the best Cuy? Since cuy has such a distinct taste, you should ask around for a locals’ opinion in whichever town you’re in to see who is making the best Cuy. Tourist restaurants always have it on the menu, particularly in the bigger cities of Arequipa, Cusco, or Lima.

Masamorra Morada

A corn pudding purple in color and best tasted at the house of a local, this after dinner treat is prepared first with the base of purple corn boiled with water (chicha), when this is ready you can add dehydrated ground potato and chunks of pineapple, raisins, and a stick of cinnamon or cloves.

Where to find the best Masamorra Morada? Again this is one of those dishes that you’d be lucky to enjoy with your new Peruvian friends with grandma cooking it up right, since this is where you’ll find the best tasting puddings. It is a typical Limenan dessert so a good place to enjoy it might be in Lima.

Arroz con leche

Tradional rice pudding, easy to make and can be eaten cold or hot. Boiled cooked rice gets cinnamon, cloves, and sweetened condensed milk mixed in with raisins for a sweet treat. This dessert can also be topped with orange shavings.

Where to find the best Arroz con leche? I hate to give Lima all the credit, because I’m sure you can find it in any town with a bit of searching. If you’ve got a sweet tooth, chances are you’ll find a place to satisfy it wherever you may be.

author: Mica Ivealis

photo credits: Papa a la Huancaina by morrissey, Chifa by Pablo Matamoros, Antichuchos by HugoMon, Cau Cau by Xauxa, Tacu Tacu by La Cocina de Bender, Rocoto Relleno by James Ulysses, Humitas by Daniel Norero, Lomo Saltado by Dtarazona, Cuy by rebeccaypedro, Masamorra Morada by Dtarazona – remainder by the author (and may not be used without permission)

travel guide

What to Eat in Switzerland: Famous Swiss Foods

When it comes to the culinary traditions of Switzerland, most people know three things: cheese, chocolate, and wine. And with good reason; these are among the most popular foods produced in Switzerland, and the quality of each is excellent. But aside from these standbys, what you’ll eat in Switzerland will vary depending on which part of Switzerland you are visiting.

In the south towards Italy, such as in Ticino, you’ll find more Italian influence in dishes like risotto, polenta and pasta. Likewise on the German side, sausages, potatoes and sauerkraut figure more prominently, and on the French side, you’ll see more of the rich sauces and fondue seen in the French Alps. No matter where you are traveling in Switzerland, here are a few of the dishes you won’t want to miss.

Cheese, glorious cheese!

If you simply ask for “Swiss cheese” in Switzerland, you may get a few funny looks. While the country does produce some of the mild, holey cheese you find under that name in the US, it’s generally used for sandwiches and considered a cheaper option.

Skip it, and instead go for one of the most famous Swiss cheeses, like Emmental,Gruyère, Vacherin, or Appenzeller.

Fondue and raclette, once eaten only in the Alps, can now be found in most cities with a healthy tourist trade. Fondue is cheese that is mixed with wine and then melted and served with bread, potatoes, meat, or apples for dipping. In the 1930’s it was promoted as the Swiss National dish by the Cheese Union, and now it’s on every tourist’s must-eat list. No self-respecting Swiss person would eat fondue in the summer, but you can find it served all year round; just be prepared for a pungent aroma and a lot of heat in any fondue restaurant no matter what the time of year. A close cousin of fondue, raclette is cheese that is melted (by way of a grill placed under or above it) and then smeared on bread, meat or potatoes.


Originally a breakfast dish, rösti is a popular potato dish from the canton of Bern. Today you can find it all over Switzerland, generally served as a side dish to meat. Rösti is made of grated potato that is usually fried with butter or oil until it resembles a hash brown cake. Basic Rösti is just potato, but you might also see varieties with bacon, onions, apples or cheese.


Particularly on the German side, you’ll see many different types of sausages served in Switzerland. One of the most popular and traditional is the cervelat, the national sausage of Switzerland. These sausages are recognizable for their smokey flavor and distinct shape – served with the ends cut open so they expand like a butterfly’s wings.


Switzerland’s chocolate production began in 1819 at Cailler(what is now Nestlé) in Vevey. Like Swiss cheese, Swiss chocolate owes it’s quality in part to the milk of the Swiss cows that graze in the foothills of the Alps. There are chocolate shops in every town in Switzerland so you won’t have to look far to sample some, or you can visit the Cailler factory near Gruyere.



The Aline version of macaroni and cheese, Älplermagronen is a pasta made with macaroni, melted cheese, and additions like bacon, onions, potatoes or apples. It’s traditionally served in a communal bowl; everyone just dips their wooden spoons directly into the hearty dish.

Read more about what to eat in Switzerland

Photos by bodhithaj, diekatrin, greckor

England travel guide

Both Yorkshire Pudding & the Sandwich Hail from England

There are, of course, plenty of great reasons to visit England. It’s an easy first foreign destination for Americans, because a common language makes it accessible. There are typically lots of options on cheap flights to England because of the many international airports serving London alone.

But as a recent article about food named after cities points out, if you’re a foodie then you could do worse than make a pilgrimage to England to visit the birthplace of Yorkshire pudding and the sandwich.

Yes, the sandwich.

Just by the name, you probably could assume that Yorkshire pudding had something to do with the area of England called Yorkshire – and you’d be right. Yorkshire pudding dates from the 1700s and isn’t a dessert, despite what the name suggests. I’ve had enough mediocre Yorkshire pudding in my life that I’d be wary about trying it again, but perhaps if it’s served in Yorkshire it’s better? One can only hope.

And then there’s the sandwich. This picnic and lunchtime staple gets its name from the Earl of Sandwich in 18th century England, who didn’t want to take a break from gambling to eat and asked for a servant to bring him a bit of beef between two slices of bread. Voila, the sandwich was born.

Whatever brings you to England, whether it’s a food pilgrimage or just the need for a good helping of fish and chips, be sure to research your options for hotels in England before you book. The country is well-known for its plethora of B&Bs everywhere, many of which serve as a budget-friendly option to more expensive hotels.

photo by alexbrn

Alaska travel guide

Top Five Places to Drink Beer in Anchorage

Beer-making was once the domain of a few large companies, but with the rise in popularity of microbrews and home-brewing, there are hundreds more beers to choose from, no matter what your style or budget. Alaskans, being fans of both locally-owned businesses and beer in general, have started to get in on the microbrew craze. Though Anchorage doesn’t compare to cities like Portland in the lower 48 for sheer number of breweries and brew-pubs, the educated traveler to the city can put together a decent little beer tour. Here are the highlights that any hop-obsessed traveler to Anchorage must see:

1. The Moose’s Tooth
3300 Old Seward Highway, Anchorage
* One of the best-known brewpubs and eateries in Alaska, the Moose’s Tooth offers not only 17 styles of beer but also home-made root beer, ginger ale and cream soda for the tee-totalers in the group (or the designated driver), and award-winning pizza. Can be a little touristy, but worth it, especially for the combo of great beer and great pizza, not always easy to find in Alaska.

Featured Articles Peru

Ceviche – the Peruvian national dish

CevicheGastronomy has always been a huge part of the Peruvian lifestyle. In 2006, Lima (Peru’s capital) was declared “Gastronomical Capital of Latin America” which makes eating here even more interesting and the cuisine more appreciated.

What is ceviche?

Ceviche is a form of citrus-marinated sea-food salad, very popular in most of the Latin American countries.

In Peru, raw fish is composted with lime or lemon juice, sliced onion, minced Peruvian ají limo and Andean chilli. The marinated mixture is served at room temperatures. Often it’s accompanied by canchita (chunks of corn, sliced sweet potato and seaweed).

Featured Articles Los Angeles

Pink’s Hot Dogs

pinks.jpgHot dog stands rarely share clientele with the most exclusive restaurants in Los Angeles, but Pink’s Hot Dogs earn the business of even the most discerning patrons. Owned and operated by the Pink family since 1939, Pink’s Hot Dogs is considered a “locals” place that the whole city can claim.

What makes their hot dogs so special? It could be the special “family secret” chili-dog recipe, or inventive hot dog concoctions named after the celebrities that frequent their establishment, or the long line that gives you time to work your craving into a lather of lust for these one of a kind frankfurters.