I know that for this section we are supposed to post interesting foods that we have never tried before, so writing a post about some sticky buns that I tried in Boston last weekend makes no sense here. But it felt right to write about them because they were the best sticky buns that I have tried so far and they were worth the 25 min I walked to the bakery looking at my phone trying not to get lost. The fact that I walked so far just to try these famous Sticky buns also allows me to say that I did some culinary tourism on my last visit to Boston, and that is what all this class is about.

So what makes these sticky buns so special? Definitely their taste. The buns are soft, buttery and so easy to pull apart, but the  gooey topping is what makes them extra delicious. I believe they add some kind of liquor to the caramel topping that adds a nice quick to it. I bought one bun to share with my friend, but then I decided to go back and do the line again to bring one home for next morning’s breakfast, because that’s how good they are.

Last year, Uni was very popular and many chefs in New York City had it in their menu. I even remember seeing Uni used as a panini filling and as a pizza and taco topping. I did not have the opportunity to try Sea Urchin until recently when I went to eat sushi (not a good one) with my friends and I have to say that my first experience with Uni was not good. I was told that Uni taste like a “fresh ocean breeze” but what I tried had a very pungent fishy taste. I am sure that I did not went to the right place to try Uni and that the one I had was not fresh. Therefore, I am planning to give Uni a second chance, because there must be a reason why everybody loves it and went crazy about it last year.. right?!

The dessert in this picture is called Rasmalai or Rossomalai and it was my favorite of the the three Indian desserts we tried on our visit to Jackson Heights. I know it may not look appealing but this treat has the amount of sweetness that I like in desserts. A portion of Rasmalai consist of a soft creamy ball of something that reminds me of ricotta cheese -In terms of both flavor and texture- submerge in slightly sweet milk with a hint of cardamom. I think Rasmalai is the perfect dessert to eat after a heavy Indian meal to wash down all the spices.

A few weeks ago I had the opportunity to try Senegalese food for the first time.

My favorite dish was this Lamb stew with Fonio, a protein-rich grain produced in Senegal and West Africa. Fonio is similar in appearance to quinoa but this grain is smaller in size, has a crunchier texture and a nuttier flavor. I recommend eating Fonio along with something liquidy like I did because Fonio can feel very dry in the mouth and be difficult to swallow when eaten by itself. I would definitely make Fonio at home (If I ever see it in the supermarket) because it easier and faster to cook than quinoa, have a similar nutrient content and cheaper.

During my last trip to Colombia, I came across many fruits and vegetables that I had not seen before. One of them was this exotic fruit called Mangosteen, which I was fortunate to try. This fruit grows mainly in Southeast Asia and Southwest India, but apparently it grows in Colombia too. The flavor of the fragrant white flesh that surrounds the seeds of the Mangosteen is unique and very difficult to describe. This fruit is sweet but it has a hint of tanginess. Some people say mangosteens taste like a combination of strawberries and kiwis, but I just could not really compare it to any other fruit. All I know is that their taste is addictive and that you will find it difficult to eat just one once you try it.