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At San Francisco’s Peruvian fine dining restaurant Altamirano, the tuna sashimi is practically an abstract painting stroked with cilantro oil and bright orange splashes of passion fruit. My waiter explains the plentiful options for cocktails with maracuya, the Spanish word for “passion fruit.” Across the bridge in Oakland, the popular Colombian spot Parche just started serving a new Caribbean salpicon of blue crab and passion fruit. Further south in Silicon Valley, the sharp, sour fruit also rules the cocktail scene: the recently opened Eos & Nyx in San Jose serves a playfully-named Jean Claude Pandan, infused with pandan and passion…

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