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Ruth Reichl Dishes

by the hyphenated chef

Gourmet magazine reported on street food years ago. Long before anyone even cared. The magazine may be gone, but its peripatetic editor Ruth Reichl is just as savvy as ever. Check out her thoughts on street food as a cultural exchange, why you should never waste parsley stems, and on what’s next for her….

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8 comments

1 Tweets that mention Ruth Reichl Dishes — The Hyphenated Chef -- Topsy.com { 11.20.09 at 9:59 am }

[...] This post was mentioned on Twitter by Monica Bhide, Michele Kayal. Michele Kayal said: New blog post: Ruth Reichl Dishes http://tinyurl.com/yz4lntc [...]

2 Monica Bhide { 11.20.09 at 10:00 am }

Loved it!!!

3 the hyphenated chef { 11.20.09 at 10:53 am }

Thanks for reading!

4 Beatriz Ramirez Woolrich { 11.26.09 at 11:04 pm }

Estimada Ruth: me fascinó tu entrevista y estoy de acuerdo contigo. En México deberías dignificar los puestos de la calle con un buen diseño acorde con nuestras tradiciones y que estuviera la higiene presente como un punto fundamental. //Dear Ruth: It fascinated your interview and I agree with what you say. In México we need to dignified the stands in the streed where the food is sell. So we can have clean process in the preparation., Beatriz.

5 the hyphenated chef { 11.27.09 at 10:35 am }

Beatriz, thank you so much for your comment. Mexico has such wonderful street food — it will be great when people feel able to eat it with adandon.

6 Theabroma { 01.03.10 at 2:59 pm }

Dios mio! But people DO eat street food with abandon in Mexico … and thrive. I can offer up a traveling sisterhood who has shared cart heaven all over Mexico with no ill effects … other than a touch of muffin-top at the waist and the occasional stain on the blouse. I’ve been back of the house in high-end kitchens too long: I prefer to see what’s going on with my food, rather than have it emerge from behind closed doors!

7 the hyphenated chef { 01.04.10 at 2:14 pm }

Hi there, Thea, thanks so much for pointing this out. I do think, though, that many visitors to Mexico hesitate before eating from the cart. My guess is that the real issue is PERCEPTION, not reality — that is, many of the carts are likely as clean or cleaner than the sit-down restaurants. But people have to hear more perspectives like yours before they will feel comfortable enjoying their bounty. Thanks again for writing and please visit again soon.

8 Jose Andres Honored for Cultural Achievement — The Hyphenated Chef { 04.06.10 at 11:31 am }

[...] and Co-Owner of Blue Hill and Blue Hill at Stone Barns, editor of the late-great Gourmet magazine Ruth Reichl, Food and Wine editor Dana Corwin and James Beard Foundation president Susan [...]

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