Mexico City: Where the Mercado Still Sets the Table
The capital's public markets feed the city twice a day — and the oldest of them hold the food history museums never quite deliver.
Food
Coverage of regional cooking and the people producing it: dishes tied to one valley or one season, cheesemakers and curers, olive mills and vineyards, market ingredients and the festivals built around a harvest. Each piece names the months that matter. For travelers who plan a trip around what is ripe.
What a region eats and when: dishes tied to a harvest, cheese and cured meat producers, market ingredients and the months each is worth traveling for.
Reading the Rind: What Emilia-Romagna's Origin Marks Actually Guarantee
A pin-dot rind, a five-point ducal crown and a numbered vinegar seal each stand for a specific clause in a published product specification. Here is what those clauses require, and where in Parma and Modena a traveler can book a visit to see them applied.
A Year of Eating: The World's Food Festivals, Month by Month
From the Alba truffle fair's October opening to Oaxaca's July Guelaguetza tables, a traveler's calendar of the food festivals whose dates are fixed by tradition, harvest, or church bell.
Colombia's Coffee Triangle: Staying on the Farms of the Eje Cafetero
In the green mountains of Quindío, Caldas, and Risaralda, coffee is a working landscape UNESCO listed as a whole — how to sleep on a finca, pick a basket, and drink tinto the Colombian way.
Cherry Season in the Jerte Valley: Spain's Greatest Fruit Harvest, Up Close
More than a million cherry trees climb the walls of a single Extremaduran valley — when the Picota harvest starts in June, the roads of the Valle del Jerte turn into one long fruit stand.
Where Coffee Begins: A Guide to Ethiopia's Yirgacheffe and the Coffee Ceremony
Arabica grew wild in Ethiopia's southern forests long before the rest of the world drank it — how to visit the Yirgacheffe highlands, taste at origin, and be a proper guest at the coffee ceremony.
The Douro Valley: A Guide to the World's Oldest Demarcated Wine Region
Port wine has been legally defined by the Douro's schist terraces since 1756 — how to plan a valley trip from the Gaia lodges to the Quinta terroirs of Pinhão and the Douro Superior.
The Comté Route: How to Eat Your Way Through the Jura's Cheese Country
One wheel of Comté takes the milk of about 30 cows and up to three years of cellar time — a guide to the fruitières, aging houses, and vin jaune villages of France's Franche-Comté.
Sanuki Udon Country: Eating the Noodles of Kagawa, Japan's Smallest Prefecture
Kagawa on Shikoku has roughly 600 udon shops for fewer than a million residents — a guide to the self-service bowls, kama-tama, and udon taxis of the prefecture that renamed itself for a noodle.
Oaxaca: The Seven Moles, the Mezcal, and a City That Cooks Everything Slowly
Mexico's most celebrated food city stakes its table on moles ground for days, quesillo pulled by hand, and mezcal distilled in the valleys around it — here is what to eat in Oaxaca and where the dishes actually live.