“The first thing that floors you about being in the mountains outside Beirut is how beautiful it is. It feels like Italy, but all the brochures were lost in the mail. And the food, a cuisine and cooks that can go toe to toe with any country.”

Lebanon.

This is a complicated place. As a visitor, you immediately feel the tension, the news reports, the armed guards, the crumbling buildings. It’s a beautiful, complicated place filled with people in the throws. A place where every person on the street has most likely seen more things, felt more things, or handled…


Cancun is not what you think it is…

Cancun.

Home of Senior Frogs and Margaritaville and sun-burnt tourists with braids. But it’s also home to Sopa de Limón and Cochinita Pibil and a deep, flavorful culinary history from the Yucatán peninsula. Peeling back the layers exposes a winding network of markets and vendors who service the people who service the tourists. The nice gentleman making your 4th tequila sunrise is not having the tacos you’re having. No, something much better, maybe a plate of papadzules or Huevos Motuleños or pavo relleno negro. To go to Cancun and write it off…


On the importance of having what the locals are having…

It’s hot.

The streets and corners of Centro fill with people on foot. The population of a sleepy town by day seems to triple at night. The majority seem to be huddled over large soup bowls at Taqueria Rosy. The thing here is Pozole. Demoted to a back page side order in most Mexican restaurants in America, it is the star of the show here. Specifically the white variety. Shredded chicken, fresh hominy corn, chili flakes and the broth, oh that broth. …


On the importance of curiosity and Mexican caviar…

Puebla, Mexico

A couple hours bus ride outside Mexico City in Puebla, it’s ant egg season. A Mexican delicacy that dates back to the Aztecs, something that seems perverse to North Americans until you realize what goes into an everyday hot dog. These were served gently warmed with a little butter and jalapeño. Creamy, buttery and actually pretty delicious.

I still get a jolt of childish anticipation to try a new food for the first time while traveling. It’s something about teetering on the edge of uncertainty, to not really know what…


Puebla.

Most of Mexico, most people have never even heard of. It’s a deceptively regional place, in food culture and way of life. It rivals the intricacies of France or Italy, how the next town over can make a dish different or make a sweet found nowhere else the same way.

Puebla is a place full of localized specialties. Yes, there are the famous moles, a palette of thick colorful complex sauces, the famous cemita sandwich piled high with Oaxaca string cheese and herbaceous pápalo. But there are also pumpkin seed iced cookies and bubbling pots of things that…


Mantry introduces our “Expert” series. From Bourbon to Jerky to Keto to BBQ top minds give us their insider picks.


Barbacoa.

That word meant next to nothing to me before Texcoco. It was a random word that would pop up on the odd Mexican menu if I ventured far enough into Jackson Heights or East LA. I naively thought it was like Mexican Barbecue or something. Everything changed when I took a rickety two hour bus outside of Mexico City. Let me be clear, this is not a dish, this is an event. …


Southern Soul Georgia Crab Boil Seasoning takes these low country shrimp rolls to high levels of flavor. Perfect for a backyard cookout, watching the game or an easy lunch!

Originally published at mantry.com

Ingredients

  • 1 lb. peeled and deveined shrimp, cooked
  • 1 tsp. Southern Soul Georgia Crab Boil Seasoning
  • 1/2 a lemon juiced
  • 1/2 fresh parsley, chopped
  • 4 soft rolls like Martin’s
  • 1/3 cup mayonnaise
  • 2 celery ribs, diced

Directions

  1. In a bowl, mix shrimp, mayonnaise, lemon juice, Georgia Crab Boil Seasoning, parsley and season with salt.
  2. Butter the inside of the rolls and fry until golden brown.
  3. Top roll with shrimp mixture and serve with a dusting of Georgia Crab Boil Seasoning and serve with extra lemon wedges.

Pro Tip: Make the shrimp mixture ahead and let it chill for…


“Very few countries offer such readily available grandma cooking on almost every block.”

Guatemala.

The first thing that hits you is the size of the people, everyone is short. Grannies, cabbies, tuk tuk drivers, it’s a land of stout people adorned in vivid colors. Those colors, Mayan textiles the country is so famous for, permeate every street scene. Explosions of purple and red, interwoven with turquoise and turmeric orange. Guatemala is an onslaught. Its tiny local people create huge flavor in their food. From pumpkin seed and cinnamon-spiked pepian to slow-cooked hilaches and sizzling pots of guts known as…


All across America, good food is being made every day. Call it small-batch, artisan, bean-to-bar, handcrafted or whatever you want but it’s all 100% delicious. Here’s a quick roundup of ten makers producing world-class products in the U.S.A.

Originally published at mantry.com

1. Southern Soul BBQ Sauces@southernsoulbbq

Mantry

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