A jumble, a hodgepodge, a mishmash, a patchwork, a medley, and more. There’s no really direct, exact translation for El Mazacote, though all of those basically come close. Then again, within certain circles, it’s the word used for concrete, which is certainly a type of one of those, being a mass of pebbles, sand, and cement. It’s… Read More A Jumble of Dough and Cheese

Quechua, also known as runa simi (“people’s language”), is an indigenous language family, with variations spoken by the Quechua peoples, primarily living in the Andes and highlands of South America. Derived from a common ancestral language, it is the most widely spoken language family of indigenous peoples of the Americas, with a total of probably… Read More The Language of Peruvian Cooking

“Kimchi? We don’t serve no stinkin’ kimchi.” Okay, it’s not what she said, but it’s pretty much what I heard. The ban chan had been placed on our table and beyond being a paltry selection by comparison to most Korean restaurants around, it included not just no fermented spicy cabbage, but no fermented spicy anything. A… Read More Ho No

I know, I know. I just gave you my potentially last Bite Marks yesterday, and here I am already serving up a Chop Suey. Which, too, while by no means am I stopping checking out Asian restaurants and a lot of dumpling diving, I’m thinking about new formats for short reviews, so this might be… Read More Chop Suey #12

I’m feeling like “Bite Marks” may have hit its upper limit. I want to approach the mini-reviews in another manner. I’ll be giving it some thought, and am open to suggestions. A long one this time, and as usual, a range of types of eats – breakfast food, pizza, pasta, and sandwiches. Bartola, Junín 1761, Recoleta… Read More Bite Marks #40