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Mountain Time: The Steadfast Andean Roots of Llapingachos
Crispy on the outside and creamy on the inside, llapingachos, or cheese-stuffed potato croquettes, might be described by some Ecuadorians as the country’s de-facto national dish, not least because they’re enjoyed at all hours of the day. Llapingachos, from the...
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Smoke Without Fire: The Ingenious Origins of Jamaican Jerk Chicken
With Jamaican restaurants established in all fifty US states, “jerk chicken” is now firmly part of popular lexicon. But, whether you’ve tried this spicy, slow-grilled meat or not, were you aware of its complex, survivalist origins? When the British claimed...
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A Stir Through The Recent History of Singapore Noodles, A Street-Food Phenomenon
At this point, you’ve probably tried Singapore street noodles in one of their many iterations. A mainstay of Chinese takeaway spots, food trucks, and, in pockets of Southeast Asia, hawker centers, the ochre-hued dish almost always contains rice vermicelli, curry...
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Bowl Of Resistance: The Complex Origins of Pho, Vietnam’s National Dish
While most of the dishes that have inspired Laroot meals possess a history dating back hundreds of years, some of them, even if they do have centuries-old predecessors, came into popular existence in modern times. One of them is pho,...
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Going Green: A Brief History of Pesto
One of many Laroot-subscriber favorites is our High Italian lunch: a medley of brown-rice rigatoni, sun-dried tomatoes, blanched kale, and hemp seeds, tossed with a traditional basil pesto that honors the sauce’s roots in Liguria. Derived from the Italian verb pestare,...
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Ecuador
Our curiosity and passion for culinary wisdom takes us to destinations all around the world. Recently, we found ourselves in Ecuador, a cultural treasure nestled in northwestern South America. From the Andes Mountains, to the Amazon basin, to the Galapagos...