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Travel + Leisure

Travel + Leisure September 2020

TRAVEL + LEISURE™ is an indispensable guide to where to stay, what to eat, and what to do around the globe. Every month, TRAVEL + LEISURE™ puts easy trip ideas, itineraries, and insider information right at your fingertips. Get advice from our travel experts and view the magazine's award-winning photography. The digital edition of TRAVEL + LEISURE™ has all the tools you need to take you where you want to go.

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País:
United States
Idioma:
English
Editor:
Meredith Corporation
Periodicidad:
Monthly
SUSCRIBIRSE
USD 19.99
12 Números

en este número

5 min.
letter from the editor

CONTRIBUTORS 1. Ana Leovy Péreznafarrate COVER “Oaxaca is close to my heart,” says the Cancún-based artist, who is known for her vibrant illustrations that celebrate diversity. “I was inspired by the Mexican state’s colorful textiles, culinary traditions, and, of course, mezcal.” For more on the city, read about senior editor Lila Battis’s culinary journey there on page 26. 2. Kayla Stewart TASTE THE WORLD (P. 20) While New York City was sheltering in place, Stewart turned to cookbooks to re-create the thrill of the road: on page 20, she reviews the pick of fall’s new releases. “Traveling to India and East Africa through incredible recipes gave me new experiences while I was cooped up,” she says. 3. Jeff Chu STIRRING THE MELTING POT (P. 80) Malaysia draws the Michigan-based writer back time and again—and food is the star attraction.…

4 min.
t+l global good

WITH A FLICK OF his practiced wrist, Daniel Boulud sprinkled parsley over plastic containers of roasted pork loin, moving with a speed perfected by decades in the kitchen. His team of eight—all masked, all wearing gloves—formed a steady, quiet assembly line: one by one, they portioned out grilled zucchini, potatoes, and, finally, the pork, topped with thick gravy and parsley. “Each meal has a protein, a starch, a vegetable,” Boulud explained as I watched the crew plate 450 servings. These dinners would soon be distributed to vulnerable senior citizens across New York City—from Manhattan’s Greenwich Village to Elmhurst, Queens. Boulud has lived and worked in Manhattan since the early 1980s, a period he characterized as “a party,” with a laugh and an eyebrow raise. For more than 20 of those years,…

2 min.
the taste of west texas

A GLOBETROTTER’S GUIDE TO THE LATEST IN TRAVEL PLEASE DON’T use the term terroir in this part of Texas; around here, it’s all about the dirt. The local soil was used to construct the adobe walls of the Capri, a pilgrimage-worthy restaurant in the town of Marfa, a small town near the Mexican border. And chef Rocky Barnette, who cofounded the place in 2016 with his wife, Virginia Lebermann, has long sourced ingredients from the surrounding Chihuahuan Desert—mesquite beans, prickly pears, pequín chiles. Now the couple is paying tribute to the high desert with Cooking in Marfa: Welcome, We’ve Been Expecting You (Phaidon, $49.95). The cookbook features more than 80 recipes for dishes and cocktails, interspersed with essays and photographs that capture the challenges and blessings of living in such a dry,…

1 min.
ceramic crush

Interior designer Francesca de la Fuente and stylist Maria Estrada met by chance on a beach in Malibu, California, in 2018. After bonding over their shared hometown of Marbella, on Spain’s Costa del Sol, they made an even more astonishing discovery: “My friends in L.A. were always telling me how much they loved the old tableware my mom had given me,” de la Fuente recalls. “And Maria’s grandmother had collected the exact same pieces.” They were referring, of course, to the traditional Spanish pottery in Talavera, Fajalauza, and Lebrillo styles, which feature the same Arabic-influenced flourishes that have defined the craft since the 16th century. Together, de la Fuente and Estrada launched ceramics brand Pomelo Casa (pomelocasa.com), which reimagines the classic blue-and-green designs in whimsical hues like lilac and peach. But…

2 min.
view from the top

CÍRCULO MEXICANO, MEXICO CITY Grupo Habita’s latest property has 25 stylish rooms, a French-Mexican restaurant (which serves a seven-course tasting menu), and a location in the heart of Mexico City. But the star attraction is the top-floor terrace, where the poolside bar offers natural wine, mezcal-based cocktails, and views of the Metropolitan Cathedral and the National Palace. circulomexicano.com. BROWN ACROPOL, ATHENS For its first foray into Greece, Tel Aviv‒based hospitality brand Brown Hotels has revamped a 1976 Modernist tower designed by celebrated Greek architect Emmanuel Vourekas. The group has also tapped the team behind Athens’s most experimental cocktail bar, the Clumsies, to operate the property’s rooftop deck, which channels a summer-in-the-city vibe with macramé hammocks and abundant greenery. brownhotels.com. THOMPSON WASHINGTON, D.C. This high-rise hotel is the newest addition to D.C.’s vibrant Navy Yard neighborhood.…

2 min.
taste the world

CHAAT: RECIPES FROM THE KITCHENS, MARKETS, AND RAILWAYS OF INDIA Take a train trip across the subcontinent with chef Maneet Chauhan’s guide to regional variations of chaat, the Indian snacks commonly sold at trackside stalls. With co-author Jody Eddy, she serves up steamed dumplings, puffed puchkas stuffed with chutney and potatoes, and other on-the-go eats. Clarkson Potter, $32.50, October 6. CARPATHIA: FOOD FROM THE HEART OF ROMANIA In the Carpathian Mountains, East and West converge on the table. Bucharest-born writer Irina Georgescu shares dishes that combine influences from Turkey and Greece, Hungary and Austria, like ciorbă—a tart, creamy soup—with stuffed zucchini. Interlink, $35, September 29. XI’AN FAMOUS FOODS: THE CUISINE OF WESTERN CHINA, FROM NEW YORK’S FAVORITE NOODLE SHOP In this highly anticipated cookbook, Jason Wang reflects on the humble beginnings of his family’s popular…