Ana and Meng of Tata Eatery’s slow-cooked Spanish sofrito with nori seaweed and a fried egg, and Basque pork belly, chips, aioli, black beans … and rice, naturallyFor us, much of cooking’s magic happens when cuisines overlap. We love the no-man’s land – that mysterious zone where one type of cooking ends and another begins. It isn’t a case of who influenced who, but rather, how different cuisines can work harmoniously together on a plate. For Ana and I, cooking is about exploring common ground and building on it.Tomatoes are a founding tenet of Mediterranean food, but they are also Read More

Source:: The Guardian