TASTES
Leftovers preserved from the 1910 expedition of Robert Falcon Scott
Grilled tofu vendor
Cocktails at Cala Restaurante
Pisco at Cala Restaurante
Pisco at Cala Restaurante
Yak butter and yogurt (Read my accompanying New York Times story, "At the Crossroads of History")
Mixologist Enrique Vidarte, Cala Restaurante
Michel Torino Winery
Nectar Wine Bar
Falang Roll dessert sushi. (Read my accompanying story, "My Starring Roll in Laos," in Afar Magazine.)
Mudbrick Vineyards
Chocolate truffles, Confiserie Sprüngli
Blupointe Oyster Bar
Chef David Bazirgan
