Brokelyn

The author's roommate isn't pleased. Photos by Vanessa Velez.

I have the utmost respect for my predominantly Chinese neighbors in the minimally gentrified nook of Sunset Park that I call home, but those feelings are not what drew me into the world of traditional meat drying. I was driven to investigate this little-understood foodway solely by pangs of curiosity and the stench of unemployment—not necessarily in that order.

Last winter, when I was gainfully employed, my roommate Peter and I moved into a brand new nondo. During the tour, Peter was spooked to discover that from the balcony above us hung damp slabs of meat offset by a faint glimpse of the Manhattan skyline. Read the rest of this entry »

Ana's afternoon haul. Photos by Vanessa Velez.

With salsa long the number one condiment in the U.S., the border between Mexican and American grocery stores is not as clear as it used to be. By now most people think of canned Goya frijoles as vritually interchangeable with Progresso’s. But do you know your poblanos from your jalapeños, or bananas from batatas (sweet potatoes)? If you’ve found yourself at your local supermarket or specialty store eyeing all of those colorful jars and odd-shaped cheeses, this guide is for you. Read the rest of this entry »