Mexican-born Richard Sandoval has opened a restaurant in Snowmass, Colo.
Travel roundup: Three pieces of hot news for the hungry traveller.
The Chef: Richard Sandoval
Mexican-born Richard Sandoval owns restaurants from Dubai to D.C. and counts Placido Domingo among his business partners. The chef's sophisticated take on traditional Mexican cooking has global appeal. His latest venture, Venga Venga Cantina and Tequila Bar, in the sophisticated ski village of Snowmass, Colo., will focus on Mexican comfort food like chicken tinga and adobo pork in handmade corn tortillas. The vast tequila selection will be put to good use in such cocktails as Mezcal con Pepino with cucumber, serrano, lime and chile pequin salt. Viva la Snowmass!
The Un-appetizer: 2,400-year-old soup
Archeologists excavating a tomb near the Chinese city of Xian - an area best known up until now for its Terracotta warriors - recently uncovered a 2,400-year-old pot of soup. Sealed in a bronze cooking vessel, the soup contained a few bones, but has turned green from contact with the metal container, so there are no plans to taste it. The discovery will help scientists learn more about the dining habits of ancient China.
The Bar: Experimental Cocktail Club
The Experimental Cocktail Club of Paris has crossed the channel and opened its first London outpost. In addition to precise, classic cocktails that made the Paris location such a hit, the London outpost will continue the tradition of paying alcoholic homage to its favourite bars around the globe. The Havana, for example, a bourbon-based cocktail infused with cigar flavour, was inspired by a similar drink at the cool and delicious L'Abattoir restaurant in Vancouver.
Special to The Globe and Mail