It’s not everyday that you get the chance to try a fish you’ve never even heard of before. Last week I cooked paiche (pie-chay) a fish from the Amazon, also known as arapaima or pirarucu. Freshwater paiche are huge, growing be up to near 500 pounds, and breathe through lungs rather than gills. Considered a prehistoric fish, the flesh is very firm, but also rich and high in omega-3 fatty acids.
Endangered in the wild from overfishing, paiche is now raised commercially in ponds so wild fish remain protected, and free of any antibiotics or mercury. It’s one of the top fish farmed in Peru, and you may find it on restaurant menus or at Whole Foods, the only retailer currently selling it in the US.
It’s easy to cook paiche for a couple of reasons, because it’s dense and firm it won’t easily fall apart and because it’s rich it doesn’t get dry, even if you overcook it. It has a very clean, buttery slightly sweet flavor and is somewhat similar to sea bass or cod in texture.
Corn tortillas come in such huge bags, I don't know how can you possibly use them all. Buying one of those packages, though they are cheap, is a major commitment in my house. It means weeks of enchiladas, tacos, chilaquiles and when I run out of ideas, tortilla chips or totopos as they are known in Mexico. I love the word totopos, even though it sounds a bit too much like the Italian name of a certain well-known cartoon mouse. 
On a trip to the southern tip of Baja California, I heard about 
This week we will be celebrating both
There is nothing like ordering fresh fish at a sea side tavern in Greece. It’s one of the quintessential experiences when visiting the Greek Isles. My friend Rich Campbell, who has uncanny knack for finding incredible places to eat, introduced me to a wonderful spot in Oia on Santorini called Taverna Katina in the quaint Ammoudi Port.