I really like speaking concerning the meals of New York City, the place I used to be born and raised. But that’s not simply bagels and pizza. Instead, when I’ve pals on the town, I make them attempt the flavors of my New York City.
Those flavors embody pickles and mofongo, pork bao and jerk rooster, bodega espresso and pastrami on rye. So many New Yorkers weren’t born in New York, which is a part of the explanation our meals is so good: It tastes like just a little little bit of all over the place.
I believed rather a lot concerning the tastes of dwelling whereas studying this pleasant spin by means of a few of New York City’s most distinctive eating places. And it acquired me fascinated with you, and the place you may take a good friend for an ideal native meal.
So, I’m asking readers of the Asia Pacific Morning Briefing: What do you feed guests to provide them a real style of your hometown? Why is that this meals particular to you?
We might characteristic your response in an upcoming publication, or in print. Thanks for contributing.
Source: www.nytimes.com