Xocolatl: The Ancient Drink That Inspired Chocolate
Picture a clay cup in someone’s hands more than 1,500 years ago.Inside, a dark drink swirls. It smells like roasted beans, smoke, flowers, and chile. The top is crowned with a thick layer of foam. The liquid is bitter, strong, and full of energy. That drink is xocolatl. It is the ancestor of the hot…
Xoi: Sticky Rice With Many Personalities
Xoi is Vietnam’s way of saying sticky rice, and it has more moods than a whole shelf of breakfast cereal. In one bowl it feels like comfort food. In another it looks like a festival. In a third it acts like a full meal with meat, pickles, and herbs. Under all those toppings and colors,…
Xidoufen: Yunnan’s Golden Pea Soup From Street Stall To Your Stove
When you lift a spoon of xidoufen, it feels thick and silky at the same time. The color is pale gold. On top, you see a bright scatter of chili, garlic, and herbs. One sip gives you warmth from the peas, a little tingle from Sichuan pepper, and a sour edge that wakes you up.…
Xampinyons: The Humble Catalan Mushrooms That Fit Right Into American Kitchens
Getting To Know Xampinyons Xampinyons is the Catalan word for mushrooms, and in everyday cooking it usually means the same white button mushrooms you and I see in grocery stores, known to science as Agaricus bisporus. In Catalonia, people use xampinyons in cozy bar plates, slow stews, and simple home dishes. One famous tapa is…
Xnipec: Bright Yucatecan Heat You Can Bring To Your Table
The bowl looks simple at first. You see red onions in thin ribbons, tiny cubes of tomato, flecks of green cilantro, and bright bits of orange chile. Then the aroma hits. Citrus, chile, onion, and salt rise together, and the first bite lands like a flash of sun and fire at the same time. That…