March 25th, 2016 |
Published in Melting Pot
Croissants, baguette and chouquettes served for breakfast at Maison Kayser. Photo: Clemence Michallon.
Enchilada with mole poblano. Photo: Clemence Michallon.
Stewed beef on top of a generous serving of rice and beans — one of Margot’s most popular dishes.
Almojabanas for sale at Parceros. Photo: Devon Henry.
Jollof rice, spinach, goat meat and Malta Guinness. Photo: Bernd Fischer.
A traditional Filipino dish. Oxtail cooked in peanut sauce. Photo credit: Natasha Payés.
Rincon Criollo’s signature dish, ropa vieja. Photo: Alistair Gardiner.
Chocolate, pistachio and Oreo flavored brigadeiros. Photo: Sophia Morris.
Attiéké, or boiled and ground cassava, is one of the main dishes eaten in the Ivory Coast. Photo: Ayana Osson.
Uzbek Lagman soup served with a side of red pepper garlic seasoning, a plate of assorted Korean salads, crusty Uzbek flatbread and a cup of tea. Photo: Cassandra Basler.
The store front of Casa Della Mozzarella on E 187th Street in the Belmont section of the Bronx. Photo: Jordan Muto.
Christina’s Restaurant in Greenpoint, Brooklyn. Photo: Brittany Robins.
Mexico 2000’s roasted pork tacos, sprinkled with cilantro and sautéed pineapple. These $3 tacos are served at both a sit-down restaurant and a hole-in-the wall bodega off the J Train on Marcy Avenue. Photo: Lisa Spear.
Sticky toffee pudding at the Cock & Bull pub in Midtown. Photo: Kiley Bense.
Masa (corn dough) for making the tortillas. Photo: U-Jin Lee.