One of the best parts of Little Italy? You guessed it: its food.
When Italian immigrants first arrived in the U.S., they had to make do with the ingredients they had on hand. Restaurant owners were also looking to cater to American palates. Traditional Italian recipes slowly transformed, and the cuisine became the hybrid Italian-American one it is now.
While some food items found in Little Italy are traditional and can be found in Italy, others are specific to North America.
When the food retailer Eataly first opened in the Flatiron district back in 2010, Little Italy’s business owners were definitely not pleased. They began losing the remainder of their Manhattan clientele, who were increasingly sourcing their mozzarella and olive oil from the 50,000-square-foot food emporium instead.
But Little Italy continues to be a spot for Italian fare. Each year, the famous Feast of San Gennaro spills across the district — celebrating the life of Saint Januarius, the patron saint of Naples — with piles and piles of sweets and sizzling sausages.
Besides pizza, pasta, calzone, gelato, and cheese, here are some of the foods you’ll likely come across when exploring the festival’s many stalls:
Sausage and peppers: a trifecta of Italian pork sausage, bell peppers, and onions served in a sandwich bun, and one of the festival’s absolute bestsellers
Zeppole: originating from Italy’s Campania region, these deep-fried dough balls incite nostalgic carnival memories
Cannoli: the famous Sicilian pastry is made up of a fried dough shell that is stuffed with sweet ricotta cream
Arancini: staples in Sicily and New York alike, ****these ****baseball-sized rice balls are coated with bread crumbs and are deep-fried
Parms: the tried-and-trusted parm takes on many forms: meatball, chicken, or eggplant
Torrone: a nougat and a traditional Italian Christmas treat, the seasonal dessert’s name references the “Il Torrione” tower in the Northern Italian city of Cremona
Braciole: beef roulades that are stuffed with parmesan and bread crumbs and then braised in tomato sauce
Porchetta: a late-night street food favorite Italy-wide, the roast pork is typically served in a sandwich bun
Fried Oreos: hardly Italian, but a Feast of San Gennaro staple nevertheless!
Eataly or not, Little Italy will always have a specific place in Manhattan’s heart. Cue Frank Sinatra’s “New York, New York.”
Click for some great Italian food in New York City!
Did you know that California has the largest Thai population in the United States? The city of San Francisco specifically is home to hundreds of Thai restaurants, as well as talented home cooks creating both traditional and modern versions of classic dishes. Check out the Thai dishes worth tasting in San Francisco.
Pad Kra Pao
Pad kra pao is one of Thailand’s most famous street foods. It’s traditionally made with chicken and served on a bed of hot rice and fried eggs, but variations abound. Nowadays, you can find versions made with tofu.
The origins of this classic comfort food can be traced back more than 40 years, and the use of fresh basil in Thai cuisine long before that — between 2,400-2,500 BC. This dish gets its well-deserved fame thanks to how quick and easy it is to make. Pad Kra Pao has a unique taste and typically will use pork over chicken. That said, any variation will still feature the delicious flavors the Thai basil stir-fry is known for. If you plan on making this, start by cooking garlic and chilies in a wok, then add your minced pork to stir-fry. Add oyster sauce, fish sauce, soy sauce, and sugar to the wok, finishing off with a fresh handful of fragrant Thai holy basil. Stir for just a few more seconds before switching off the heat and mixing it with rice. Serve with sliced cucumbers, fried egg, and fish sauce for dipping!
For those around San Francisco pressed for time but crave homecooked Pad Kra Pao, head over to Shef.com! This online marketplace features talented local chefs ready to whip up your favorite dishes from different cuisines, including Thai! Shef Issara has been cooking since childhood and possesses restaurant experience that honed his skills in the kitchen. Today, he whips up different Thai dishes as a way to share his culture and make people happy through delicious dishes like his Khao Gra Prow Clook, a unique fried rice version of this beloved dish.
Pad Thai
One of the first dishes that would come to mind upon the mention of Thai comfort food is likely Pad Thai. It’s one of the most popular Thai dishes both in Thailand and the US. It’s a stir-fried rice noodle dish you can find in many street food stalls in Thailand and San Francisco-based restaurants. It features a sweet, savory, and spicy sauce with nutty, tangy flavors!
We can thank Plaek Phibunsongkhram (Phibun) for creating Pad Thai between 1938-1942. He was a military officer who dethroned Thailand’s monarchy, becoming Prime Minister soon after. During World War II, the country suffered a rice shortage, which prompted Phibun to use this as a nationalistic propaganda opportunity to unite the people. As a result, Pad Thai was dubbed the national dish of Thailand.
It was said that Phibun’s family cooked Pad Thai before it became Thailand’s national dish. Others say there was a national competition where Pad Thai won. While the exact origins of Pad Thai aren’t widely known, one thing’s for sure – Pad Thai was made to protect rice resources as noodles were cheaper and more economical to make. To make Pad Thai, simply cook flat rice noodles then make a flavorful sauce by combining fish sauce, soy sauce, brown sugar, tamarind paste, hot sauce, and peanut butter (optional). Afterward, cook your chosen meat or tofu with veggies, followed by beaten eggs. Add the noodles, sauce, peanuts, and bean sprouts to your pan, tossing everything. Garnish your Pad Thai with cilantro, chopped green onions, lime wedges, and crushed peanuts.
Are you around San Francisco and thinking of ordering in? Shef Pia is a qualified Thai chef who grew up in North-East Thailand, learning how to cook authentic Thai dishes from scratch thanks to her family. Her dishes consist of classic Thai dishes with as much authenticity and minimally processed ingredients. She can whip up a delicious Pad Thai, this time a vegetarian version to accommodate all palates.
Tom Yum
Tom Yum is another popular Thai soup recipe best served on cold nights because of its hot and sour flavors. This dish is usually cooked with shrimp, and a deeply rich broth made with fragrant spices and herbs like lemongrass, kaffir, galangal, & lime leaves. Tom Yum isn’t a well-documented recipe, which was likely passed down from generation to generation by word of mouth, given the country’s oral traditions. It is said that it originated in Central Thailand as there were many fishing opportunities for shrimp in the Chao Phraya River. The first written record of Tom Yum is in 1888 but used snakehead fish. In 1897, the use of shrimp in Tom Yum was documented by an American missionary. But over time, Tom Yum grew in popularity and different varieties were made, changing the ingredients but still maintaining the iconic flavors it was first known for.
If you plan on making Tom Yum, start by pouring chicken stock into a deep cooking hot, allowing it to simmer over medium-high heat. Add minced lemongrass to the stock, letting it boil for 5-6 minutes and the fragrance starts to infuse. Reduce the heat then add garlic, mushrooms, lime leaves, and chili, letting it simmer for another five minutes. Then, add your shrimp and chosen vegetables, simmering for another 5-6 minutes. Finally, turn down the heat and add fish sauce and coconut milk. Pour your delicious soup into a bowl and garnish with fresh cilantro & lime wedges. Prepare yourself for a warm bowl of pure comfort!
When craving homemade Tom Yum, you can always order from Shef Pia, who values authenticity and rustic Thai flavors in her recipes. She grew up in rural North-East Thailand, the Isan region (Thailand’s largest region), which is where she learned to cook! Growing up, her mother and aunts taught her to cook Thai dishes without using processed ingredients, ensuring freshness in her classic Thai meals. Her Tom Yam tofu soup is a vibrant dish that packs in a ton of spice & traditional flavors of Thailand!
In Greater Seattle, you’ll find excellent Indian shefs, and today, we’re diving into North Indian cuisine with North Indian cuisine specifically.
Northern Indian food tends to lean into more subtle and nuanced flavors and uses more moderate spices in its cooking. It’s also thicker and relies more on yogurt and dairy as opposed to the southern tendency towards coconut milk. Dishes like Indian unleavened bread and mild curries are plentiful in the style of Northern cooking. Moreover, the predominant spice mix is the blend garam masala, which consists of aromatic spices like cinnamon, peppercorns, cardamom, coriander seeds, cloves, and nutmeg. These flavors provide North Indian cuisine with its signature nuanced flavor profiles.
Aloo Samosa
Aloo Samosas are an irresistible savory fried pastry and a must-have when it comes to North Indian cuisine! The aloo samosa is far more than a humble street food — it’s a historic symbol of Northern Indian cuisine that dates back centuries ago. The dish was first referenced by a Persian historian in the 11th century and was brought over to India through trade & cultural expansion. While some accounts credit merchants for bringing samosas to India, it’s also said that Middle Eastern chefs introduced the snack after migrating to the country during the Delhi Sultanate rule. Shortly after its introduction, samosas earned the blessings of Indian royalty!
The process of making samosas is quite simple, and there’s plenty of room for creativity & customization. You can form the samosa dough yourself using maida (all-purpose flour), ajwain (carom seeds), oil, & salt. Afterward, fill the samosas with the ingredients of your liking, including vegetables, herbs, & spices like different chilis, seeds, & garam masala. After the samosas are shaped & formed — a traditional cook will deep-fry or bake the samosas. The delicious crispy samosa is often served with chutney, a savory Indian condiment typically made of tropical or acidic fruits, to help balance the strong flavor profiles of curries & other North Indian dishes.
Throughout the years, samosas have taken on a history of their own within India as more chefs introduce new creative fillings & spices. You’ll notice that in Seattle, many North Indian shefs will vary slightly in their samosa recipes, but one thing’s for sure – you won’t regret ordering this dish! If you would like to try aloo samosas in Seattle, Shef Premprakash’s is a local favorite — serving potato and green bean samosas, roti bread, and his famous mouthwatering Daal Makhani. Check out the homemade samosas made by shefs in your Seattle community.
Murgh Makhani (Butter Chicken)
Murgh Makhani is one of the most beloved dishes of North Indian cuisine. Popularized in the West as butter chicken, this humble dish has become a popular staple in North Indian restaurants all over Seattle. The origins of butter chicken date back to 1947 — when North Indian chef Kundan Lal Gujral, invented the dish by adding tomato puree to his classic curry recipe.
The word makhani translates to butter, in reference to the abundance of ghee used in the recipe. Ghee is a clarified butter and an essential ingredient used in many Indian dishes. The main ingredients in this savory chicken dish are yogurt, ghee (clarified butter), and a variety of aromatic spices. The main ingredient, ghee, has a higher smoking point than regular butter which makes it the perfect ingredient for the bold curries in North Indian cuisine. Moreover, ghee is known to provide a slightly nuttier flavor than its unclarified counterpart, adding to the complex & nuanced flavor profiles that North Indian cuisine is famous for.
Making murgh makhani is quite simple. To prepare, marinade slices of fresh chicken in a whole-milk yogurt marinade along with your favorite spices from a garam masala blend. Lightly fry the marinated fresh chicken in a shallow pool of ghee, and the result is a comforting aromatic dish, best served with a side of Naan bread. A classic! It’s obvious to see why many Seattle locals & tourists alike, search for butter chicken in the city! It’s a go-to order and comfort food among so many North Indian communities in the city. You can find some of the best murgh makhani in Seattle from Spice Waala in the Capitol Hill neighborhood, where they’re famous for their butter chicken that packs on the spice.
Rajasthani Baati
Baati is a popular unleavened bread, famous in the North Indian state of Rajasthani. This baked bread is coveted for its high nutritional content & stable shelf life. The origins of baati date back to the dry-desert regions of Rajasthani, where water is an essential resource to the communities — which lends the reason why baati requires very little water for its traditional recipe & preparation.
Legend has it that Bappa Rawal, founder of the Mewar kingdom, first prepared baati around 700 CE. At the time, this unleavened bread was a preferred wartime meal, as Rajput soldiers would break pieces of dough into small balls before cooking them in the shallow layers of hot sand. Throughout the years, other communities and civilizations in India added ingredients & revolutionized baati baking techniques with innovation. It’s legends and stories like these that have transformed baati into the culturally significant dish we know and love today.
One can make stuffed baati with a simple mixture of wheat flour, baking soda, & ghee. How it works
Gently mix your ingredients into a stiff and heavy ball of dough.
Rest your unleavened dough for at least an hour before breaking off smaller pieces and shaping them into spheres.
As an optional step, add your preferred stuffing like vegetables and spices before baking your baati in a 400°F degree oven!
The final result is an aromatic ball of dough that pairs well with any North Indian dish. When exploring Seattle, Rajasthani Thali of Issaquah is a local favorite. In this authentic North Indian restaurant, they serve authentic stuffed baati & other famous Rajasthani dishes that will leave you satisfied with your experience through the rich North Indian cuisine.
Juicy fried chicken and fluffy cornbread dipped in jambalaya… are just a few of many iconic Southern dishes. Southern cuisine originated as homemade cooking in the rural South, using inexpensive and local ingredients like cornmeal, rice, molasses, pork, and the like. Today, Southern soul food restaurants have taken San Francisco by storm, attracting a diverse community because of the comfort & decadence it offers in every bite. Here are some of the popular dishes you can try and enjoy in San Francisco if you’re looking to get a taste of the South!
Southern Fried Chicken
Southern Fried Chicken is one of the most iconic dishes in Southern cuisine. Crispy pieces of hot fried chicken coated in a crunch flour batter. In your first bite, you’ll be met with a signature loud crunch, followed by juicy meat drippings rolling down your chin. While fried chicken is emblematic of Southern cuisine, its origins are said to have been influenced by Scotland. It is said that the Scottish might have brought their fried chicken recipe upon settling in Southern US in the 1700s. While we have Scotland to thank for the original recipe, it is Southern US cooking we can thank for the transformation of fried chicken as a symbol of comfort & soul food.
Many say the secret ingredient to amazing Southern Fried Chicken is buttermilk and a unique blend of seasonings in the flour mixture batter. The buttermilk gives the chicken a richer flavor while breaking down its proteins for a tender and flavorful result. If you want to try making buttermilk fried chicken, start by tossing chicken pieces in your favorite seasonings. Afterward, stir in the buttermilk until all the chicken pieces are evenly coated, then let your ingredients refrigerate for six hours or overnight. Prepare your flour mixture by mixing flour, cayenne, paprika, salt, pepper, and other preferred seasonings in a dish. Remove the chicken pieces from the buttermilk to dredge in the flour mixture and immediately fry in a large Dutch oven filled with oil for ten minutes on each side. Place your fried chicken pieces on a cooling rack and allow it to sit for ten minutes. Serve and enjoy!
No time to make fried chicken? No problem! If you’re in San Francisco and craving this comfort food, try Shef Nikki’s Southern Spicy Fried Chicken! Growing up in the Midwest, Shef Nikki grew up learning to cook thanks to her wonderful Southern mother and grandmother. You can expect a ton of delicious soul food dishes from her, ranging from her crispy, juicy Southern fried chicken to her soul-comforting jambalaya.
Jambalaya
Jambalaya comes from Louisiana with its historical origins rooted in Spain and France. This one-pot dish has different variations depending on who’s cooking, but generally, consists of rice, meat, and vegetables. It’s a complete meal in one pot, known for its affordable, filling, and flavorful features! Jambalaya is said to have been influenced by Paella, a Spanish rice dish, but with added influences from the French, African, & Creole cultures. Many believe its creation stems from Louisiana, though its exact creator is unknown. Through years time, jambalaya has become a staple in church fairs, weddings, family reunions, and other huge events. Over time, the recipe has evolved, and each household has its own take on this Southern classic.
There are two major variations of Jambalaya, which are:
Creole Jambalaya uses tomatoes as a base, which lends its alternative name, red jambalaya. To make this, cook onions, peppers, and celery with your chosen meat or seafood. Afterward, add tomatoes, stock, and rice to boil before being left to simmer until the rice has absorbed the stock. The result is a tomato-rich stew that infuses deep flavors from all the simmering ingredients.
The second variation is Cajun Jambalaya which does not use tomatoes in its recipe. To make this, you must first cook the meat caramelized through. Then, you add your vegetables to the same pot, followed by rice and stock — allowing it to simmer until the rice has absorbed the stock. This cooking method results in a caramel brown-colored Jambalaya and a smokier flavor as the meat was rendered and cooked until it infuses with the broth.
If you’d like to try this amazing Southern recipe, Shef Michael is a Louisiana native, born and raised in a true Cajun country. He’s been cooking since he was a child, specializing in Southern cuisine. Thanks to his cooking experience and life in the deep South, his dishes are authentic with passion & soul. His Cajun chicken and sausage Jambalaya is a local hit — packed with fresh andouille sausages, chicken, and aromatic spices for that flavorful Southern kick.
Southern Chili
Southern Chili is a delightfully spicy stew said to have originated in Texas. In 1850, Everette Lee DeGolyer, Dallas oil executive & historian, suggested that chili was a popular campfire fare among cowboys on cattle trails and gold-seekers. There are many other theories on how chili came to be, but regardless of its origins, it became a Texas staple in the 1860s. Chili then became extremely popular all across the US, making its way west to San Francisco. Today, it’s a popular dish in many San Francisco restaurants, which many people order during the cold winters to warm the soul.
The process of making chili is quite simple. Place fresh ground beef in a large pan with garlic and onions, sweating over medium heat. Drain excess fat and add tomato sauce and your choice of aromatics. Allow it to simmer for an hour, draining occasionally to keep the chili clean & clear. Afterward, mix corn flour and water in a separate bowl, then add it to your chili, stirring until it’s reached your desired consistency. As the last step, add a can of beans and allow your chili to simmer for ten more minutes, then top it off with fresh shredded cheese & serve!
If you’re a bit short on time but have cravings to try Southern Chili in San Francisco — Shef Brittni saves the day! Home cooking is her passion, and she’s learned the Southern style of cooking from her grandmother. Her meals only use locally sourced ingredients and are seasoned with love & known to come in large portions! Shef Brittni makes an appetizing ground beef chili dish topped with a large handful of cheese and a dash of chili pepper to bring on the spice!
Manhattan’s Little Italy is, without a doubt, the most famous Little Italy in the world. A massive part of Italian-American history, the neighborhood once housed large clusters of Italian immigrants who brought the bella vita to the city: Italian food, coffee, artisanal craftsmanship, customs, and that uniquely Mediterranean spirit.
Today, thanks to an ongoing slew of blockbuster gangster films like The Godfather, romcom honeymoon scenes, and Frank Sinatra nostalgia, Little Italy is more of a tourist destination than it is a regularly-functioning neighborhood. You can expect to encounter an overwhelming amount of souvenir stores and — as the Yelp reviews claim — overpriced chicken parm.
Snow globes aside, the city’s Italian population profoundly influenced New York and its cuisine, and Little Italy stands as a loving testament to that lasting impact. But how exactly did the neighborhood come to be the cannoli destination that it is today? Let’s dive in.
A 3,000-mile Journey
In the early twentieth century, Italians began moving to the U.S. in search of better opportunities. In fact, more than four million Italians immigrated to America between 1880 and 1924. These newcomers were largely composed of poverty-stricken farmers and laborers from Southern Italy who traveled to America by ship. For many European immigrants, New York and its Ellis Island Immigration Center were merely a transit spot. But for one-third of incoming Italians, the Big Apple was the final destination.
By 1900, the majority of New York Italians were living in Manhattan. This population was largely split into two areas: the area around Mulberry Street in Lower Manhattan and East Harlem in the Upper East Side. The Italians settled in clusters and even sub-clusters, mimicking their city and village structures back home.
Little Italy Is Getting…Littler
At its peak, Little Italy spread across fifty square blocks. But today, that area has shrunk to just three, which largely house restaurants and stores catering to single visits. Businesses with everyday goods and services, like beauty salons, are long gone.
This is due to a variety of factors. As the population became more affluent, the number of Italians living around Mulberry Street began to drop. By 1930, much of the population moved out to other areas and boroughs for larger homes, and the percentage of Italians living in Manhattan dropped to 27 percent, according to the U.S. Census. Little Italy’s Italians also began to rent and sell their properties to their Chinese neighbors, and Chinatown began to increase and overtake the Italian areas.
Another factor? The passage of time. Second and third-generation Italians have exhibited less interest in maintaining the cluster structure relevant to their parents and grandparents, who, at their arrival, spoke little to no English and encompassed limited knowledge about their newfound homes. These cycles of urban change and movement are only natural: Italian Harlem and Bronx Little Italy faced similar fates.
When Italian immigrants first arrived in the U.S., they had to make do with the ingredients they had on hand. Restaurant owners were also looking to cater to American palates. Traditional Italian recipes slowly transformed, and the cuisine became the hybrid Italian-American one it is now.
When food retailer Eataly first opened in the Flatiron district back in 2010, Little Italy’s business owners were definitely not pleased. They began losing the remainder of their Manhattan clientele, who were increasingly sourcing their mozzarella and olive oil from the 50,000-square-foot food emporium instead. But Little Italy continues to be a spot for Italian fare. Each year, the famous Feast of San Gennaro spills across the district, with piles and piles of sweets and sizzling sausages. The festival celebrates the life of Saint Januarius, the patron saint of Naples.
In addition to pizza, pasta, calzones, gelato, and cheese, here are some of the foods you’ll likely come across when exploring the festival’s many stalls:
Sausage and peppers: a trifecta of Italian pork sausage, bell peppers, and onions served in a sandwich bun, and one of the festival’s bestsellers
Zeppole: originating from Italy’s Campania region, these deep-fried dough balls incite nostalgic carnival memories
Cannoli: the famous Sicilian pastry is made up of a fried dough shell stuffed with sweet ricotta cream
Arancini: staples in Sicily and New York alike, these baseball-sized rice balls are coated with bread crumbs and deep-fried
Parms: the tried-and-trusted Parm takes on many forms: meatball, chicken, or eggplant
Torrone: a nougat and traditional Italian Christmas treat, the seasonal dessert’s name references the “Il Torrione” tower in the Northern Italian city of Cremona
Braciole: beef roulades stuffed with parmesan and bread crumbs and then braised in tomato sauce
Porchetta: a late-night street food favorite Italy-wide, the roast pork is typically served in a sandwich bun
Fried Oreos: hardly Italian, but a Feast of San Gennaro staple nevertheless!
Seattle’s Chinatown Historic District is a bustling residential neighborhood, a popular tourist destination, and, of course, a hub for Chinese food and food culture. In fact, it was once the heart of the most extensive Asian community in Washington state, attracting immigrants far and wide to Seattle.
The first Chinese settlers arrived in Seattle during the 1860s. The Chinese community provided the city with a labor force for a sophisticated system of railroads, fishing operations, and lumber mills. During the 1900s, Chinese businessmen contracted laborers and opened up shops in a small location just south of Pioneer Square, where Seattle’s first Chinatown formed.
Known as the unofficial “national dish” of China, stir-fried tomato and egg sits at the top of every Chinese comfort food list. It consists of silky-smooth eggs stir-fried in a mix of fresh tomatoes, sugar, and soy sauce, and is light and simple but also balanced with deep umami.
The idea of cooking scrambled eggs with tomatoes came about during the late Qing Dynasty (1644-1911), when Western-style restaurants began using tomatoes in their dishes. This influenced the Chinese to experiment with adding ripe tomatoes to many of their own recipes. Soon after, stir-fried eggs and tomatoes became a prominent flavor in Shanghai, being sold in restaurants all over the city in the 1920s and 1930s. The dish instantly became a national favorite.
One of the best things about this meal is how easy it is to prepare. Plus, most of the ingredients are likely already in your kitchen! Start by reducing fresh tomatoes in a hot pan until they release enough liquid to mix with the soft eggs. Add the eggs and cook until slightly set. Add your desired aromatics and seasonings, then transfer to a bed of white rice. It’s perfect for any budget and anyone needing a quick meal after a stressful day of work in Seattle.
One of the most iconic dishes in Chinese food and food culture is the humble dumpling. It’s believed that dumplings were created by the famous Chinese medical practitioner Zhang Zhongjing of the Eastern Han Dynasty (206 BC to 220 AD). During a difficult winter, Zhongjing wrapped mutton, chilis, and herbs in dough to preserve the ingredients through the harsh climate. These parcels were steamed and served to keep people warm. It’s said that the herbs in the filling helped improve blood circulation and kept many people alive during the harsh climate. Since then, dumplings have been a symbol of prosperity and good fortune.
Filling, folding, and pleating dumpling dough requires an immense amount of practice, and many chefs trained for years in specialized classes and programs until they were considered ready to take on this elegant art form. It’s passed down from generation to generation, with Chinese parents teaching their children how to perfect the dumpling shape. Fast forward to today, and dumplings have taken the world by storm — and Seattle is no exception.
Mapo Tofu
The classic Chinese dish of mapo tofu consists of silky soft tofu folded into an aromatic sauce of chili oil, black bean paste, and minced meat — a reminder that heat and spice are core elements of Chinese cooking and flavor.
Mapo tofu’s origins can be traced back to the Qing Dynasty of 1862 to a small restaurant called Chen Xingsheng located near Wanfu Bridge in North Chengdu. The name “mapo” came from Mrs. Chen, who ran the restaurant alongside her husband and had a unique way of cooking the tofu, known for its amazing aromatic flavor, smell, and presentation. The couple’s humble restaurant eventually became one of the most famous eateries in all of Chengdu, with mapo tofu emerging as a nationally recognized dish.
Today, many Seattle restaurants serve the classic Sichuan dish, as do experienced cooks in the community. Shef Andrew’s homemade mapo tofu is delivered fresh to your doorstep and can be enjoyed in the comfort of your own home. Order it today!
Latin American food and food culture in Seattle is unmatched. Seattle is filled with Latinx cooks serving traditional dishes as well as more modern ones — there’s truly something for everyone. Let’s take a closer look at some of the many mouthwatering dishes that make Latin American cuisine worth trying.
Pupusas
Pupusas are savory tortillas made from masa de maiz, a corn flour dough used all across Latin American cuisine. They’re thicker than Mexican tortillas and packed with special ingredients like quesillo (cheese), frijoles refritos (refried beans), chicharron (fried pork meat), or other meats. The term pupusa comes from pupusawa, which translates to “puff up” or “inflate.” Though it’s unclear exactly who invented the pupusa, it’s linked to the Pipil tribes that inhabited El Salvador in the 11th century. The National Museum of Anthropology has also stated that the pupusa was a crucial part of the pre-Columbian settlements’ diet in El Salvador during the early 19th century.
Making pupusas is simple. First, you’ll make a dough out of maize flour and warm water. (Doing this by hand will give you full control over its consistency). When it’s evenly mixed, you’ll shape the dough into small balls and add your chosen fillings. Flatten the now-filled pupusas into thick discs, then grill in a hot griddle or skillet for two to four minutes per side. Serve with curtido (pickled cabbage coleslaw) or salsa roja! It’s an absolute must-try in Latin American cuisine.
Aji de Gallina
Aji de gallina is a comforting dish enjoyed by Peruvians during cold, rainy days — aka the type of weather you’ll likely experience in Seattle. The spicy, creamy chicken dish is filled with Latin American aromatics and spices like aji amarillo chilis, nuts, cheese, oregano, turmeric, and more. The sauce is also made with smaller pieces of milk-soaked bread, providing a wonderful creamy consistency like nothing you’ve tried before.
Aji de gallina is believed to have originated from manjar blanco, which comes from Catalonia, Spain. Upon its arrival to Peru in the 16th century, locals adapted the dish using Peruvian ingredients and spices like aji chilis. Instead of the sweet flavors manjar blanco was known for, Peruvians created a savory dish that many adored and declared their favorite comfort food. Aji de gallina became widely popularized in the 1800s, and to this day Seattleites enjoy it the Peruvian way, served over rice with boiled potatoes and black olives.
To make aji de gallina, you’ll start by cooking chicken breasts and then gently shredding the meat. Take some fresh slices of bread and soak them in cold milk for a few minutes, and in the meantime fry onions, garlic, and aji chilis. Once cooked, blend the aromatics with the soaked bread until it reaches a dough-like consistency. Transfer to a pot and add the shredded chicken. Serve with hot rice, hardboiled eggs, potatoes, and even a bit of cheese for a balanced flavor.
Arroz con Pollo
Arroz con pollo is one of the most popular dishes in Latin American cuisine. At its core, it’s a simple chicken and rice dish, but the details vary from country to country. In Mexico, the chicken and rice dish is usually seasoned with fresh spices and chili, while in Colombia, chefs add sofrito. Peruvian-style arroz con pollo contains pureed cilantro and sometimes dark beer for a unique depth of flavor. Many Seattle restaurants and households also have their own recipe and unique take.
Making arroz con pollo from scratch is easy, and only requires one pot. You’ll first cook your chicken in a seasoned flour mixture until browned. Set this aside while you brown uncooked rice with olive oil. Add aromatics, allow the mixture to cool, then add the chicken and an aromatic blend of tomatoes, chicken stock, and various spices (a pinch of saffron is a popular ingredient). Allow your arroz con pollo to simmer for less than half an hour, and it’s ready to serve!
It won’t be hard finding a mouthwatering plate of arroz con pollo in Seattle. Many Latin American shefs offer this popular dish, including Shef Carolina, who grew up eating it in Colombia. Her version features sautéed onions and garlic are the base, and is packed with rice, veggies, and shredded chicken.
Did you know that the largest minority group in Washington state are persons of Latino origin? In Seattle, about 6.6 percent of the city’s diverse population is made up of the Latin American community.
The origins of the Latin American community in Seattle starts post-World War II, when rural Latino families began migrating to the city to take advantage of the booming post-war economy. Political turbulence in South and Central America in the 1970s and 80s also brought many new communities from Latin America to Seattle and the Pacific Northwest.
Because of this, the Latin American community has grown significantly in Seattle. In South Park, for instance, numerous Latin American restaurants, markets, and food businesses are thriving. The neighborhood even holds an annual Fiestas Patrias parade in September, where the community gets together to celebrate with music, dancing, and festival traditions. There are also many other fun annual holidays celebrated around the city, including Cinco de Mayo and Dia de Muertos.
For those curious about what sets Filipino cuisine apart from the crowd, here are a few special dishes and cooking styles of the Philippines you can find around Seattle.
Adobo
When you think of Filipino food, adobo likely comes to mind. The popular dish consists of tender slow-braised meat simmered in a deeply flavorful mixture of vinegar and soy sauce, then served over a steaming bowl of rice. It’s sweet and savory with a balanced vinegary tang — a signature flavor found throughout Filipino cuisine.
What’s fascinating about adobo is how much it varies from region to region. In some places you’ll find adobo sa dilaw, or yellow adobo, which uses turmeric, ginger, and fresh chili peppers; in others you’ll taste adobo sa gata, which combines coconut milk and chili for a sweet and spicy flavor. The protein can vary too, from pork to chicken to seafood. But while there are dozens of variations, the soy-vinegar sauce remains the most popular.
You can easily find adobo in Filipino restaurants across Seattle, and you can also order it today from Filipino shefs like Mercedes.
Lugaw and Arroz Caldo
Seattle is notorious for its rain, and when the wet weather hits, locals in the city turn to comfort food to cure the blues. Many Filipino dishes do just that, most notably arroz caldo, which translates to “hot rice” in Spanish. Arroz caldo is known for its deep ginger flavor with a bit of aromatic saffron, which gives the dish its signature deep yellow hue. Tender slices of boiled chicken are added as a protein, making it a complete meal.
Lugaw, which consists of rice cooked in water until reduced to a thick consistency, is the umbrella term for Filipino porridge-style dishes. It’s usually served plain and flavored with fish sauce and fresh scallions. Lugaw and its many variations, including arroz caldo, can be found all over Filipino restaurants in Seattle.
Take Archipelago, for example. Located in Seattle’s Hillman City neighborhood, this restaurant has an intimate menu of many comfort dishes known in Filipino culture and cuisine. On one of their tasting menus, lugaw and arroz caldo are paired with unique side dishes and drinks, creating the perfect way to experience Filipino food in Seattle.
