Niman ranch pork belly sopas with black beans, salsa negra and sesame. In the background, blue shrimp goat cheese and caviar tostaditas. From Rick Bayless’ Red O Mexican Restaurant in Los Angeles.
About the Foodie
Elyse Pasquale is a food and travel writer on the culinary adventure of a lifetime. The initial objective: to fly 100,000 miles for 100 of the world’s best local meals in one year. One year turned into three – and more than 100 food-filled journeys. She still flies for food and is working on her upcoming book, “Off the Beaten Plate.” All food and travel expenses paid for by Foodie International. Keeping it real for the foodies
Filming “Off the Beaten Plate,” a new WEB SERIES in New Zealand, Australia, Singpore, Cambodia and Japan