Rachel Laudan

For a couple of years, I’ve been interested in the ensaimada (the en-larded), a sweet bread associated with Mallorca and Minorca in Spain that also crops up in the Philippines.
This afternoon, trotting into a confitería in Buenos Aires, in search of sweet things for my husband, I spotted, lo and behold, a shelf of ensaimadas. [...]

Every so often I find my food historian hairs standing on end. This week was one of those times. The unlikely source was the Summer/Autumn 2008 issue of Time Out Buenos Aires for Visitors. Now I’ve loved Time Out since I first encountered it as a bit of humble newsprint during my student [...]

I’ve been pursuing the semita trail for the last several years and a very interesting trail it is too. Breads called semita or cemita pop up all over Latin America and, I think, can be traced back to the Mediterranean, probably North Africa. Originally they were the humblest of breads, breads made from [...]