Mexican cuisine is one of several that gets saddled with the "soft bigotry of low expectations." The common perception is that ...

Until recently, British food has been saddled with a terrible reputation. I'm reminded of the old George Carlin joke about heaven and h...

Every time we do one of these Cobaya dinners, there are always any number of things which can go wrong. We ask the chefs to push themselv...

The decor and menu have changed at Cena by Michy (f/k/a Michy's), but at least one thing remains the same: if there is a sweetbread ...

Last week, for the second year in a row, Cobaya Gourmet Guinea Pigs teamed up with the South Beach Wine and Food Festival to put on a d...

Just a bit behind schedule here, as we only got back from a long weekend in Chicago yesterday. And yes, we did some good eating there, so co...

The scent – well, let's be more blunt – ripe, animal funk of cured meats as we entered the room was a good sign. It soon became appare...

It was big news when Gaston Acurio – Peru's most famous and celebrated chef – decided to open a restaurant in Miami. But Acurio has l...

Chefs, like actors, can get typecast. Do a certain thing well, and often enough, and people will start to think that it's all you ...

There is no requirement that chefs have a "theme" when they do a  Cobaya  dinner - but it sure makes things fun. For our dinn...

While our visit to The Willows Inn was the most exceptional meal of our trip to the Pacific Northwest this past summer, it was certainly n...