What do quinoa, lobsters, gazpacho, gumbo and feijoada have in common?
Grub, Actually. (An elegy to the dearly departed Chelly’s in Malasaña)
Tucked away in a narrow street, looking almost shy to show itself to passersby, was my favorite hole-in-the-wall cantina, Chelly’s. Neon-colored Post-Its on a corkboard stuck on bamboo slats revealed the savoury specials for the day, Filipino favorites like beef mami, lechon kawali, sisig and kare kare. Ate Chelly (translating literally to “Big Sister Chelly”)…
Doomsday delights! I asked a few chefs and food writers about their preferred final meal
Time for some gallows humor for the gourmand.