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A Tour of Somerville's Union Square

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Explore Somerville's Union Square with Margarita Martínez and Neighborhood Kitchens.

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A Tour of Lowell's Cambodia Town

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Explore Cambodia Town in Lowell, Massachusetts, with Margarita Martínez and Neighborhood Kitchens.

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Behind the Scenes at Flour Bakery + Cafe

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Margarita Martínez goes behind the scenes at Flour Bakery + Cafe with Chef Joanne Chang.

Neighborhood Kitchens returns April 13 at 4pm

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Casa Romero's Chilaquiles

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Chef Leo Romero shows Margarita how to make chilaquiles, or tortilla casserole, a traditional Mexican dish.

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Bristol Lounge's Smoked Sablefish Tacos

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Chef José Gamez shows Margarita how to prepare smoked sablefish tacos with guacamole and pickled jicama.

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Cafe Azteca's Latin American Flan

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Chef Antonio Guerrero shows Margarita how to make flan, a custard dessert popular all over Latin America.

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Taste of WGBH with Margarita Martínez

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Thursday, February 14, 2013, 6-8pm
WGBH Studios, One Guest St., Boston, MA

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Q & A with Author Andrew F. Smith

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By Patricia Alvarado Nuñez
A brief Q & A with Andrew F. Smith, author of Eating History: 30 Turning Points in the Making of American Cuisine.

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The Way America Eats

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By Patricia Alvarado Nuñez
According to author Andrew F. Smith in his book Eating History: 30 Turning Points in the Making of American Cuisine, three major events changed the way America eats.

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International Markets: A World of Food

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By Patricia Alvarado Nuñez
International food markets offer an opportunity to discover new flavors and cultures, even close to home.

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Extending the Table

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By Patricia Alvarado Nuñez
Consider one of the following recipes from Neighborhood Kitchens to help add an international flavor to your traditional Thankgiving meal.

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The Versatile Avocado

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By Patricia Alvarado Nuñez
Try some of these Neighborhood Kitchens recipes featuring the beautiful, nutrient-rich avocado at home.

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Five Gluten-Free Recipes From Around the World

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By Patricia Alvarado Nuñez
Neighborhood Kitchens has discovered cuisines from all over the world that offer great gluten-free options.

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A Trip to Siena Farms

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SUSTAINABLE EATING: USEFUL LINKS

Ana Sortun calls the growing interest her customers have in where their food comes from, "an amazing change for good."

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Oleana's Fried Mussels with Turkish Tarator Sauce

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Tarator is a traditional Turkish sauce made from almonds.

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Oleana's Carrot & Fennel Saganaki

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Saganaki refers to a number of different Greek dishes prepared in a sagani, a small frying pan. This one is an octopus-based entrée.

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Neighborhood Kitchens Visits Oleana

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By Margarita Martinez
Neighborhood Kitchens visits Oleana in Cambridge for a taste of Arabic-influenced foods from around the Mediterranean.

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Oleana's Cacik

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Cacik is a seasoned dish of diluted yogurt that is very popular in the countries that made up the Ottoman Empire. The name translates to "everything green."

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Meet Oleana Chef Cassie Kyriakides Piuma

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Chef Piuma strives to make smart, bold, flavor-drenched food that also has a bit of whimsy. "Something that tells a story," she explains.

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Meet Dosa Temple Chef Siva Kumar

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By Margarita Martinez
Growing up outside of Chennai, India, Chef Kumar observed his mother's hospitality in their community, and he credits her with inspiring him to enter culinary school.

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Dosa Temple's Masala Dosa

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Masala Dosa is a South Indian fermented crepe made from rice batter and black lentils, stuffed with a lightly cooked filling of potatoes, fried onions, and spices.

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Dosa Temple's Medhu Vada

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Medhu Vada, or lentil doughnut, is a South Indian snack mainly consumed for breakfast and often served with chutney or sambar.

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Dosa Temple's Semiya Payasam

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Semiya Payasam is a type of pudding made for festive occasions in South India.

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Neighborhood Kitchens Visits Dosa Temple

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By Margarita Martinez
In addition to offering an uncommon cuisine, Dosa Temple, located in Somerville's Union Square, is a vegetarian’s paradise.

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Meet Teranga Chef Marie-Claude Mendy

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Marie-Claude Mendy first became aware of her passion for food and cooking when she was only 5 years old.

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Teranga's Thiacry

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Thiacry, or steamed millet couscous, is a Senegalese dessert found primarily in French-speaking West African nations.

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Teranga's Thiebou Yapp

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Thiebou Yapp is a meat and rice entrée, the "second version" of Senegal's national dish. The original is Thiebu Djeun (rice and fish).

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Teranga's Accara Fritters

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Margarita begins her lessons in cooking Senegalese food with accara, or black-eyed pea fritters.

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Neighborhood Kitchens Visits Teranga

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This weekend Neighborhood Kitchens visits Teranga, the first and only Senegalese restaurant in Boston.

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Cafe Azteca's Puerco Poblano

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The puerco poblana is, by far, Chef Antonio Guerrero's favorite dish.

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Cafe Azteca's Sopes with Salsa Guajillo & Carne de Puerco

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Sopes are a traditional Mexican food based around a corn tortilla, but differ according to each region.

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Meet Cafe Azteca Chef Antonio Guerrero

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Growing up in Mexico City as one of ten children, Chef Antonio Guerrero learned quickly how to pitch in and prepare food for the whole family.

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Neighborhood Kitchens Visits Cafe Azteca

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By Margarita Martinez
Chef Antonio often says, “This is how my mother used to do it.” Each dish at Cafe Azteca has so much history and love in it.

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Simply Khmer's Som-Law-Ma-Ju-Yuon

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This Cambodian sweet and sour soup features green fuzzy squash, pineapple chunks, and lotus root.

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Simply Khmer's Bok-Lo-Hong

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Place a plentiful amount of your papaya salad onto the plate and top off with a basil leaf! Enjoy!

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Simply Khmer's Nam Jien

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Frying in soybeen oil makes these rolls become golden and crispy.

Neighborhood Kitchens

Simply Khmer's Nam Chow

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These light & easy spring rolls are very popular appetizers at Simply Khmer.

Neighborhood Kitchens

Meet Simply Khmer Chefs Sam Neang and Denise Ban

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As refugees of Cambodia who grew up in Lowell, Mass., the owners of Simply Khmer devote the restaurant's menu to preserving their heritage and sharing their culture.

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Neighborhood Kitchens Visits Simply Khmer

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By Margarita Martinez
Existing among the historic mills-turned-museums in Massachusetts, Simply Khmer is one place that descendents of Cambodian refugees can experience their cultural traditions.

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How Chef José Duarte Defines 'Sustainable'

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In the food world, there is perhaps no bigger buzz word these days than “sustainability," but few are taking the kind of serious action action that local chef José Duarte is.

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José Duarte's Favorite Kitchen Tool

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Chef José Duarte talks about the kitchen tool he can't live without.

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José Duarte's Favorite Ingredient

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Chef José Duarte says he appreciates the variety of tomatoes each summer.

Neighborhood Kitchens

Taranta's Guavannolis

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This original dessert from Chef José Duarte puts a Peruvian spin on the traditional Italian cannoli.

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Taranta's Maine Lobster Causa

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Causa de langosta is a traditional Peruvian potato dish, created during the War of the Pacific.

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Taranta's Paiche Amazon with Tacu Tacu

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This dish combines paiche, South America’s largest freshwater fish, with tacu tacu, the traditional Peruvian mixture of rice and beans.

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Meet Taranta Chef José Duarte

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It wasn’t hard to predict that José Duarte would end up working in the hospitality industry when he was growing up in Peru.

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Neighborhood Kitchens Visits Taranta

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By Margarita Martinez
Chef José Duarte's mission at Taranta: use passion and conviction as a guide and serve what tastes amazing.

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MAP: Find a Neighborhood Kitchen

WATCH THE SHOW

To find the restaurants featured in Season 1 of Neighborhood Kitchens, use this locator map and you can sample dishes from Mexico, India, the Dominican Republic and many more.

Season 2 premieres Saturday, April 13

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Hungry Ducklings!

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Filming the children at the Make Way for Ducklings statues was one of the highlights of the day when we filmed at Bristol Lounge.

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Bristol Lounge's "Bristol Burger" with Pico de Gallo

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The juicy tomatoes, crisp onions and fresh lime juice in this pico de gallo can add color and kick to any meal, especially a burger.

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Detour to East Boston with Margarita and Chef Gamez

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Bristol Lounge chef José Gamez shows Margarita around his neighborhood: East Boston.

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Down a Garden Path

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While on the hunt for great food in Boston, Margarita diverts to see the Boston Public Garden.

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Bristol Lounge's Golden Tomato Gazpacho and Avocado Fries

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There’s no better way to liven up your day than with a chilled bowl of this golden tomato gazpacho with crispy avocado fries.

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Muqueca's Moqueca Capixaba

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Moqueca is a traditional type of seafood stew originally from the State of Espirito Santo, on the southeast coast of Brazil.

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Meet Bristol Lounge Chef José Gamez

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By Margarita Martinez
Growing up, José Gamez always wanted to be an astronaut. But this dream changed during a part-time high school job at Mother Anna’s restaurant in Boston’s North End.

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Neighborhood Kitchens Visits Bristol Lounge

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By Margarita Martinez
I love that Bristol Lounge Chef José Gamez not only draws inspiration from his Salvadoran roots, but also from all of the different foods available in his home neighborhood in East Boston.

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Muqueca's Casquinha de Siri

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Each of Brazil’s five regions has its own culinary heritage, but they all share certain dishes, like casquinha de siri, which remain distinctly Brazilian.

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Muqueca's Tapioca Cuscuz

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Tapioca Cuscuz is a traditional dessert from the Northeast of Brazil. Sweet and flan-like, it is extremely popular throughout Brazil.

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Meet Muqueca Chef Fátima “Fafa” Langa

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By Margarita Martinez
Using traditional techniques that emphasize long cooking times and indigenous tools, Chef Langa gives Americans a taste of real Brazilian cuisine.

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Neighborhood Kitchens Visits Muqueca

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By Margarita Martinez
Muqueca's Chef Fátima, or Fafa for short, serves up the Brazilian food that she loves and knows best, from the eastern coastal state of Espirito Santo, where she grew up.

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Scampo's Chicharrón with Spaghetti

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This recipe combines the deliciously crispy chicharrón with red jalapeños and hot cherry peppers for a Latin-inspired spaghetti dish.

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Scampo's King Crab Mozzarella

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King Crab Mozzarella is a signature dish of Scampo Restaurant in the Liberty Hotel and its chef Simon Restrepo.

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Scampo's Chorizo-Stuffed Grilled Swordfish with White Clam Risotto

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Chorizo is a type of pork sausage originally from the Iberian Peninsula, and it is a very popular ingredient in Latin American cuisine.

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Meet Scampo Chef Simon Restrepo

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By Margarita Martinez
From Colombia to the US, from dishwasher to executive chef, Simon Restrepo is truly living his American dream.

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Neighborhood Kitchens Visits Scampo

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By Margarita Martinez
Host Margarita Martinez visits Scampo at Boston's Liberty Hotel, where Chef Simon Restrepo incorporates his own Colombian heritage and create spin on new dishes.

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Behind the Scenes at Scampo

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Follow the NK crew on their shoot at Scampo.

Neighborhood Kitchens

Chef Piña's Most Valuable Ingredients

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What are Chef Hector Piña's most valuable ingredients?

Neighborhood Kitchens

Chef Piña and His Favorite Kitchen Gadget

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What is Chef Hector Piña's favorite kitchen gadget?

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Merengue's Chillo Entero Frito

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Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs.

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Merengue's Tostones Rellenos de Camarones

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Tostones are fried plantains pounded flat and then fried again to create a delicious chip. They are a staple in most Latin American cuisine and throughout the Caribbean.

Neighborhood Kitchens

Neighborhood Kitchens Visits Merengue

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By Margarita Martinez
I love how the Piñas and Merengue serve as representatives of Dominicans living in Boston; how they create an awareness of their culture.

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Merengue's Mofongo de Chicharron de Cerdo

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This delicious dish of fried, green plantains and chicharrón is a very popular dish in both Puerto Rico and the Dominican Republic.

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