Lisbon’s communities from Portugal’s former colonies provide the strongest link to the country’s past, when it was the hub of a trading empire that connected Macau in the east to Rio de Janeiro in the west. Though integral elements of Lisbon life, these communities can sometimes be an invisible presence in their adopted land, pushed out to the periphery of the city. With our “Postcolonial Lisbon” series, CB hopes to bring these communities back into the center, looking at their cuisine, history and cultural life. In this third installment of the series, we dive into Lisbon’s Mozambican community. 

We didn’t exactly receive a warm welcome at Feira do Relógio, a weekly market that unfolds along a suburban strip north of Lisbon’s city center. “I saw you taking photos from the bridge! What are you doing?” shouted a man as he approached us aggressively. “You can’t take photos of people!” We explained calmly that we were taking photos for an article, and that people would not feature in those images. He hassled us a bit more before eventually wandering away. Later, we saw him selling knockoff socks from a bag slung over his shoulder. The rest of our visit was event-free, but the incident was a reminder of the occasional semi-legal nature of this market.

Every day, Yuki Motokura records the temperature and the humidity, and checks in on his pizza dough. He adjusts the flour, water and salt in minute increments, and logs the results with precision. “Even if the data is the same, it might not come out the same,” Motokura says. “Pizza is just that difficult.” While there’s no failsafe trick, he says he’s developed a kind of sense for how the dough might behave during his years of experience. “I lift the lid on the fermenting dough and I have a kind of discussion with it,” he explains. “‘What shall we do today?’”

The sunny, dry Oaxacan climate creates the perfect setting for enjoying cold drinks. While Oaxaca is known worldwide for its mezcal production, it’s beer that’s easily the most popular drink across the state. Whether served in ice-cold glasses with a plate of salty peanuts, alongside juicy tacos or guacamole, beer – affordable and easier to handle than other spirits – is very likely to be the local drink of choice. One of the oldest alcoholic drinks in history, beer entails a universe of styles, flavors and textures continually explored by brewers all around the world, and Oaxaca doesn’t want to be left behind.

Walk around Piazza Marina and you will come across several city monuments and historical sites. You’ll be enchanted by Palazzo Steri, which today houses the university rectory but until a few centuries ago was home to the infamous Inquisition Tribunal. You will also find the place where the famous New York policeman of Italian origin, Joe Petrosino, who came to Palermo to investigate the Sicilian mafia, was murdered in the early 20th century. At the center of the square, in Villa Garibaldi, designed by the famous architect Basile and dedicated to the leader of the Unification of Italy, stands the largest Ficus tree in Europe: a true natural monument that unloads the weight of its prominence on branches that end up expanding its roots by breaking their way through centuries-old sidewalks.

Like other young French chefs who receive classical training in their home country, Jeanne and Jean-Phillip Garbin headed abroad to gain some practical experience. The couple, in fact, went all the way to Australia, only to find themselves working brutally long hours and longing for home. The two eventually returned to France, landing in Marseille – Jeanne’s hometown – where for the last two years they have been running Nestou, a cozy spot in the Catalan neighborhood that allows them to cook a small selection of fine French-Mediterranean food and maintain a positive, comfortable atmosphere.

There’s something about Rakoumel that tastes like home. You might not have a Greek grandma, but dig your fork into any of the dishes here, and for a moment, you can almost imagine you do. The space itself is cozy, with indoor seats that look into a garden and the kitchen to the back. In the front, the sidewalk is speckled with tables that are almost always full, and live music spills into the street when bands set up at one of the tables. It’s a place where raki flows, where an electric energy invites you to come back and feel like you’re part of the family. And Rakoumel is, in fact, a family business. The owner, Yiannis, opened the restaurant 17 years ago with his mother, Argyro.

There’s something about Rakoumel that tastes like home. You might not have a Greek grandma, but dig your fork into any of the dishes here, and for a moment, you can almost imagine you do. The space itself is cozy, with indoor seats that look into a garden and the kitchen to the back. In the front, the sidewalk is speckled with tables that are almost always full, and live music spills into the street when bands set up at one of the tables. It’s a place where raki flows, where an electric energy invites you to come back and feel like you’re part of the family. And Rakoumel is, in fact, a family business. The owner, Yiannis, opened the restaurant 17 years ago with his mother, Argyro.

It was something almost unheard of: there was no line. We could have walked right into Pastéis de Belém, ostensibly the most famous pastry shop in Portugal – if not in the world – an exceedingly rare occurrence since Portugal’s tourism boom. But we had already wrangled a way in; we had an appointment with Miguel Clarinha, the fourth-generation owner of the iconic Lisbon bakery, who had agreed to give us a behind-the-scenes tour. Pastéis de Belém claims to be the inventor of the egg tart, known generally in Portugal as pastel de nata, “cream pastry,” but here as pastel de Belém. The story goes that the sweets – pastry cups filled with an egg and cream custard – have their origins in the Jerónimos Monastery, steps away from the bakery’s current location in Belém, just west of Lisbon.

Those arriving at Tsukiji Station on an early morning food hunt are most likely in pursuit of some breakfast sushi. Although Japan’s world-famous Tsukiji fish market relocated to Toyosu in October 2018, the ramshackle outer market remained, with its eclectic mix of household goods, tea and dried goods, and seafood donburi shops. Those in the know, however, might head for a different and very unusual breakfast experience in the area – one that has its origins in traditional vegan Buddhist cuisine. The most striking landmark upon exiting Tsukiji Station is not the market entrance, but the imposing Tsukiji Hongwanji temple. Set back from the road, this grey stone behemoth is modeled after ancient Buddhist architecture found in India and other Asian countries, with an arched roof rounded into a ringed point known as a sorin.

On a warm, sunny weekend afternoon in the spring of 2022, we visited a street fair on Myrtle Ave., a major thoroughfare that cuts through Ridgewood, Queens. The roadway was closed to traffic, in favor of street food vendors, for many blocks; the only bus in sight was a 1950s coach, which we boarded to peruse the vintage advertisements and the lounge-like seating at the rear. But despite our appetite, none of the street food vendors tempted us. We continued walking eastward, beyond the street fair and into the adjoining neighborhood of Glendale, until we were drawn toward the sight of a familiar, eternally hungry, cartoon character holding a hamburger.

On a warm, sunny weekend afternoon in the spring of 2022, we visited a street fair on Myrtle Ave., a major thoroughfare that cuts through Ridgewood, Queens. The roadway was closed to traffic, in favor of street food vendors, for many blocks; the only bus in sight was a 1950s coach, which we boarded to peruse the vintage advertisements and the lounge-like seating at the rear. But despite our appetite, none of the street food vendors tempted us. We continued walking eastward, beyond the street fair and into the adjoining neighborhood of Glendale, until we were drawn toward the sight of a familiar, eternally hungry, cartoon character holding a hamburger.

After World War II, many Greek islanders left their homes and moved to Athens for work and a brighter future. Such was the case with Nikos and Irene Vasilas, who came to Athens from the island of Naxos during their late teenage years; Irene came from Apiranthos village and Nikos from Danakos, both mountain villages. Despite the fact they both came from the same island, the two of them met and got married in Athens, where Irene worked as a housekeeper and Nikos as a builder – or to be more precise, a “digger,” as they used to call those who specialized in digging into the hills for construction. In those post-war years, the neighborhood the couple lived in – which would eventually be named Polygono – was situated on the city’s hilly outskirts. It’s where Nikos built their home, which still stands right here.

The myriad walks around the streets of Palermo can stir up a variety of feelings – curiosity, awe, wonder. Strolling around the centro storico, the historic city center, one can’t help but feel that the city is drenched in history. The area is dotted with miracles; Phoenician and Roman vestiges, buildings dating from the Gothic, Renaissance, Baroque and Arab-Norman-Byzantine eras. Palermo’s oldest street, Corso Vittorio Emanuele II, was once called Via del Cassaro. The name Cassaro, which means castle, derives from the Arabic noun Al-qasr, becoming U Cassaru in the Palermitan dialect. The castle was the original city center and this street, connecting it to the seashore, was one of Palermo’s main arteries.

Chefs Kaan Sakarya and Derin Arıbaş usually spend their days preparing elegantly plated dishes like lamb tenderloin with warm cherry freekeh and purslane at Basta! Neo Bistro, the duo’s second joint venue in Istanbul’s Kadıköy neighborhood after their popular gourmet-wraps spot Basta! Street Food Bar. Both trained at French culinary institutes, they still refer to mise en place when talking about their prep cooking – even when that means setting things up inside a tent to make vats of soup to serve 700 people. Since a pair of massive earthquakes struck a broad swath of southeastern Turkey on February 6, more than 200 chefs from across the country have headed to the disaster area as part of an ad hoc response called the Acil Gıda Kolektifi (Emergency Food Collective).