“The more soup we could get to the school, the more attendance went up. That motivated us to carry on.”
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
Virgilio Martínez and Pía León, the husband-and-wife team behind three-time Best Restaurant in Latin America, Central, have – quite literally – changed the landscape with their new restaurant, Mil.
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”
Sometime in late 2003, I found myself standing on the roadside in Querétaro, three hours north of Mexico City, clumsily eating a bistec taco with lime juice dribbling down my arm.
While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.
“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”
“As chefs, we have a social responsibility to show farmers that there are other options beyond drug production to substitute their crops and still prosper.”
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
From oozing tacos on street corners to edible ant larvae, Mexico is a true mecca for food lovers. Take our tour of five of the best food destinations.
You could be forgiven for thinking Tijuana is a low-budget Las Vegas. But beyond its seedy strip is Mexico’s fastest-growing gastronomic hub
A fresh generation of chefs and a spectacular natural larder has put the continent’s foodie scene on the map. But which city is leading the pack?
“Ten years ago, we were talking about the Peruvian gastronomic boom, but for us, that boom has been and gone. It’s important to talk about the present, and what’s important in the present is that people come to my restaurant and have a good time”
After the success of Lima – the first Peruvian restaurant in Europe to be awarded a Michelin star – chef Virgilio Martinez and his partners, Gabriel and Jose Luis Gonzalez, are opening a second site in Covent Garden
Flash back only 10 years and most people wouldn’t even have heard of ceviche, let alone eaten it. But the dish has become so popular that Waitrose executive chef Jonathan Moore has dubbed it “the new sushi”
I worked as an editor and reporter for Latin America at Bloomberg News from 2008 to 2012 and contributed to Bloomberg Markets from 2005. Most of my writing can only be found on the Bloomberg Terminal (subscriber-only) but the following is a selection from Bloomberg.com