Bo Bo Poultry Market: A Chicken in Every Pot
By Jessica Dailey
Chinese take-out often gets a bad-rap, but those concerns can be forgotten when dining in Chinatown, where Bo Bo Poultry Market supplies every seven out of ten chickens to restaurants and shops. Bo Bo Poultry processes its chickens “Buddhist style,” meaning that the feet and heads must remain on eviscerated chickens.
Soy Delicious Desserts at Fong Inn Too
By Cheryl Chan
With the weather turning frosty, a cup of hot soybean milk is sure to warm you up. Unlike the soymilk found in American supermarkets, which is often regarded as a mere dairy substitute, this Asian soybean beverage, or dòu jiāng in Mandarin, is a dessert. Fong Inn Too, a no-frills takeaway joint on Mott Street, specializes in this Asian treat and makes soybean milk fresh on the premises. They also have other Cantonese desserts such as tofu fa (soybean pudding) and grass jelly.
Mitsuwa Marketplace: Eating Authentic Japanese Just Got Easier
By Jordan Shakeshaft
Just 20 minutes from Manhattan, Mitsuwa Marketplace offers some of the rarest Japanese imports, from fresh wasabi and yuzu to nearly a hundred different varieties of fish flown in from Japan. Mitsuwa also hosts a monthly gourmet food festival, where a dozen elite chefs from Hokkaido, Osaka, Tokyo and Kyoto come together to share their favorite delicacies, desserts and street foods.
Jamaican Fusion in the Bronx
By Graham Kates
At the Heavenly Delights cart on the corner of Sheridan Avenue and 161st Street, Fauzia Abdur-Rahman has been serving up “Jamaican fusion” for nearly 15 years. This winter, her most popular dishes include the Jamaican classics ital stew (a dish made of kidney beans, squash and potato) and homemade cornmeal porridge.
Old-School Offal, New Turf
By Perry Santanachote
Offal may be new and exciting for many Americans who grew up in the homogenized grocery store culture, but a lot of ethnic communities consider it everyday fare. Whether it’s because offal cuts are cheaper or because the texture is prized, nearly every culture – aside from traditional American – loves its blood and guts. Walk into any hole-in-the-wall joint in Chinatown or Flushing where offal isn’t a buzzword and you’ll find congee with cubes of blood, hand-pulled noodles in beef broth made of tendon, tripe and tail, or fish head soup.
Day of the Dead Molé Negro
By Perry Santanachote
Bright paper banners, flowers and candles are often associated with birthdays. On el Dia de los Muertos they are reserved for the dead. But el Dia de los Muertos, also known as the Day of the Dead, is not a day of mourning. It’s a day of celebration. Of course no fiesta is complete without food. Round loaves of sugar-dusted bread called pan de muerto are shared with both the living and the dead, and the family cooks the deceased’s favorite food, which chef Ivy Stark of Dos Caminos says is inevitably molé.
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