Substacks recommended by Renata Lira

Recommended by Renata Lira

My latest finds in Chicago’s vibrant dining scene and highlights from my food-focused travels

What made me an instant fan of Whitney’s writing is that before her relleno negro post, I didn't think it was possible for a non-Mexican person to write as brilliantly about Mexican food as she did. Everything I’ve read from her ever since, I have loved (plus the pictures are stunning). Definitely one of my favorites.

- Renata Lira

Carreteras secundarias

By Jorge Guitián

Gastronomía, libros, música, arte. Y carreteras secundarias.

Toparme con Carreteras Secundarias de Jorge Guitián, fue como por fin ver tierra después de haber naufragado por meses. La buena escritura de cocina en Substack existe. Gracias por eso.

- Renata Lira

La Yapa

By Nico Vera

Peru's food & drink culture, through a vegan lens.

fogo baixo

By Flávia Schiochet

reflexões lentas sobre alimentação, culinária e gastronomia // slow cooking ideas about food, cooking and gastronomy

Accent on the E

By Accent on the É

Chloe --> Chloé

Tales From Topographic Kitchens

By Nic Miller

A feast of writing about food, eating and cookbooks in one easy-to-access place. Winner of the Guild of Food Writers Award for best online food writing 2020. Written by Fortnum & Mason's Cookery Writer of the Year 2022.

Cookbooks are the love of my life. That being said, I appreciate media that let us know everything new that is out there, but when I know I’ve hit gold is when I find unique insight as Nicole’s; every book she writes about I know I will love.

- Renata Lira

Vittles

Vittles is an online magazine based in the UK and India, publishing new food and culture writing.

Wordloaf

By Andrew Janjigian

A thrice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. "Pedantic crap!" — A (former) reader