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Gastro Obscura
Food & Drink Where to Eat Stories

Intriguing stories served fresh daily
The Surprising Origins and Alternatives to Tomato Ketchup

The Surprising Origins and Alternatives to Tomato Ketchup

Ketchup is more of a category than a singular sauce.

By Anne Ewbank
Raise a Toast to LA's Century-Old Breakfast Club

Raise a Toast to LA's Century-Old Breakfast Club

Angelenos get up at dawn for fun, friendship, and eggs.

By Shannon Brown

What Does a Galaxy Taste Like?


Make Nowruz Magic With Samanu

New
The Gastro Obscura Newsletter
Updates on the world's most intriguing food and drink.

Places to Eat & Drink

The chilaquiles from Fonda Rosita are the stuff of legend.
Oaxaca, Mexico
Mercado de la Merced

Start your morning off with an epic food crawl.

Flores de calabaza and melty quesillo make for a divine quesadilla.
Oaxaca, Mexico
Tacos del Carmen

Don't be surprised if you run into some of Oaxaca's top chefs in line at this family-run taco stop.

Amicar Hernandez and Paulina Rovilla wanted to properly celebrate these humble legumes.
Oaxaca, Mexico
La Frijolería

Dine on funerary beans alongside off-duty lucha libre wrestlers.

Rafael Villalobos relies on locally harvested grains for his superlative pastries.
Oaxaca, Mexico
Bodaega

This bakery forgoes industrial wheat in favor of grains.

See all unique places to eat

Food & Drink

An Aglamesis nectar soda.
Drinks
Nectar Soda

This pretty pink drink is a Cincinnati specialty.

Drinks
Tiquira

This violet-hued liquor is Brazil's oldest spirit.

Maultaschen can contain a number of different fillings.
Prepared Foods
Maultaschen

Legend has it that a monk hid meat in these dumplings to fool God.

Drinks
Pont

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

See All Food & Drink

Stories


Puzant Torigian holds a head of lettuce in a Texas field.
One Man’s Lifelong Quest to Create a Lettuce Cigarette

To help people quit smoking, Puzant Torigian put his life savings (and lungs) on the line.

By Mark Hay
The flavor and hue of the syrup depends on many factors, including minerals, bacteria, and time of harvest.
For Nova Scotians, Local Maple Syrup Is a Disappearing Pleasure

Sweet with notes of pine and ocean, the unique delight is under threat.

By Sarah Lohman
Clockwise from top left: white, black, long, cubeb, grains of paradise, red Sichuan, and green Sichuan peppers.
A Guide to the Peppers of the World

Which came first: the pepper, or the pepper?

By Andrew Coletti
The simplest Turkish delight can still come in a range of flavors and colors.
In Defense of Turkish Delight

This traditional sweet is actually pretty delightful.

By Anne Ewbank
Schütte-Lihotzky believed architecture could be a tool for helping women, children, and the working class.
Meet the Feminist Resistance Fighter Who Created the Modern Kitchen

Margarete Schütte-Lihotzky left an indelible mark on Austria, architecture, and how we cook.

By Kaja Seruga
Don’t forget the cherry on top.
Midcentury America's Most Scandalous Salad

According to Betty Crocker, Candle Salad was even “better than a real candle.”

By Diana Hubbell
David “Mas” Masumoto’s Adopt-a-Tree program has helped preserve heirloom stone fruit.
Inside the Japanese-American Farm Preserving Endangered Fruit

How one family turned their peach orchard into a rallying cry for saving heirloom flavors and building community.

By Sarah Lohman

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