The one with the cheese and meat juice oozing out.
The one without the crust, the one with most sauce.
The crispy, caramelized one. The one hardest to share.
As a child I used to sneak into the kitchen and skim the caramelized layers of cheese and sausage off the top of my mother´s potato gratin. With friends I ate the toppings off pizza, leaving the crust and doughy base behind. When offered a bite of someone´s sandwich I wait until both edges of the thing have been nibbled off and attack the soft exposed center where the fillings dangle out like the steamy entrails of freshly felled prey. When sharing fries I go exclusively for the thin, extra crunchy ones and ignore the beefier wedges altogether. Or I go for the one with most condiments or spices sprinkled on. I´ve always been particular about which bite of which dish I want, if not the whole thing. And the more I travel the more I find this concept applies to trying food in new regions.
When I go to the Dominican Republic, for example, I don´t just look for the “best seafood restaurant¨ because I don´t want mussels in white wine sauce on a touristy boardwalk with a guy playing an accordion and another peddling me packets of tissue paper. I care about how to track down That Best Bite of the DR. And it´s the same everywhere else. I seek out the bite that makes me feel part of a place, no matter how much of a tourist I may look like while eating it. That bite of chicharrón with icy cold Presidente beer in some roadside stall under the afternoon sun or that late-night bite of a local favorite sandwich with a morir soñando milkshake after a tad too much rum. That choripan in Argentina, that completo with guac in Chile, that frikandel in Amsterdam, that ıslak burger in Istanbul. That bite of toasted pain d’épices with butter on Christmas morning in France. That bite of cheek meat at a village pig slaughter in Hungary. That place, that bite I´ll remember as the best of my trip there.
That Best Bite.
Morcilla black sausage
Ethiopian cuisine in washington dc
Frituras, fried salami and plantains for breakfast
Caragols (snails) in the town of Porrera in Priorat
Typical asador outside River Plate stadium
Sea Urchin at Mercado Central de Abastos in Cádiz
Yaniqueque near the beach
Chef Humm’s NY-NY Tasting at Eleven Madison Park
Fruit in Siena
Chilling in San Gimignano
Fertilized duck embryo in Hong Kong
Innards on a stick in a street food market in Hong Kong
Lentil and couscous salad with eggplant, tomato and goat cheese at La Cagette in Bordeaux
Homemade foie gras prepared in salt
Quail with raisins
She even makes a few lewd and hilarious double entendre’s that the boy doesn’t seem to be old enough to understand.
Crayfish in DC
One of the whole trinity of Argentine asado: costilleras
Pasteis de nata and coffee in Lisbon
Lamb roasted on metal cross
Bojangles fried chicken in North Carolina
Lahmacun, flatbread with spicy minced meat.
Headcheese (tete de veau) in Paris
Ćevapčiči with Ajvar
Tortellini al brodo at Osteria Broccaindosso in Bologna
Midye Dolma, mussels stuffed with seasoned rice. Sold as streetfood.
Durian in Hong Kong
Slicing up Roman pizza
Salmorejo at La Parisien in Cádiz
Fresh stuff by NOLA
A pinguino of red wine in Buenos Aires
Mexican tacos on the streets of Tijuana
A corndog at a fair in North Carolina
An assortment of cheeses at a brilliant restaurant in Uruguay
Being me in Mexico
Wine Service at Bodegas Nieto Senetiner
Pizza with Swiss chard, potato and mozzarella
Ethiopian cuisine in washington dc
Lentils stew with chorizo in Buenos Aires
Dim sum in Hong Kong
Street food in Mong Kok
Patacó in the town of Alforja
Handmade Mexican tortillas at a Pueblan home in DC
Chicken on bed of corn at La Cagette in Bordeaux
Egg 5 ways in butternut squash soup at Logis de la Cadene
Cheek is the best part 🙂
Pljeskavica and Šopska salata
Muffaletta sandwich in Washington DC
Tortelli All’affumicata at Da Leo in Lucca
Green gnocchi with cheese sauce
Green apple dessert at Logis de la Cadene
Bunyols de Vent
Cafe gourmand at Logis de la Cadene
Lobster in Rockport on the North Shore
Russian salad in DC
Lángos fried dough