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Nicholas Gill

  • Writer and Photographer and Co-Founder, New Worlder
  • Food Writer, Author and Photographer, Freelance
New York
As seen in: New Worlder, Apple Podcasts, Heated, O Globo, The New York Times, Yahoo Life, Bloomberg News, The Guardian, The Wall Street Journal, TIME, Yahoo Canada and
Covers:  environmental issues, rainforests, the amazon, latin american food, real estate, new york city, latin, restaurants, human rights, peruvian food, brazil, peru, farming, colombia, brooklyn, native american/indigenous peoples, chile, spirits, beer, climate change, fisheries
Writer / photographer. Co-author Central, The Latin American Cookbook, Slippurinn. Newsletter & Podcast @new_worlder
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Nicholas Gill’s Journalist Portfolio

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Hot Peppers Are a Way of Life for This Brazilian Indigenous Community

Hot Peppers Are a Way of Life for This Brazilian Indigenous Community

Saveur Magazine — For centuries the Baniwa have grown nearly a hundred different varieties of heirloom chiles in Brazil's Içana River Basin, and now they're able to earn an income from them.
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From forgotten breed to Game of Thrones: how one woman saved Iceland's goats

From forgotten breed to Game of Thrones: how one woman saved Iceland's goats

The Guardian — In Reykjavík, Icelandic goat is increasingly appearing on the menus of the city's best restaurants. At the contemporary restaurant Nostra, dried goat hearts get shaved over grilled cucumber, while at Dill, Iceland's first Michelin star restaurant, goat cheese is served alongside beets and crowberries.
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Lima's Food, from Breakfast to Dessert

Lima's Food, from Breakfast to Dessert

Condé Nast Traveler — Using domestic cacao, as in this bonbon, a re-creation of ranfañote , a ­Peruvian-style bread pudding, this Miraflores confectioner bolsters indigenous cacao producers in the nearby Peruvian rain forest. _ (Calle Manuel Bonilla 111; 51-1-242-0143; truffles and bonbons from $2)_
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El Bulli Mastermind Ferran Adrià Wants Hot Ice Cream

El Bulli Mastermind Ferran Adrià Wants Hot Ice Cream

Bon Appetit — Though open just six months a year, Spain's El Bulli received an estimated two million reservation requests-only 8,000 of which were accepted. The restaurant closed in 2011, but its chef didn't ride off into the sunset.
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Culinary women serve up their own #MeToo moment in Sweden

Culinary women serve up their own #MeToo moment in Sweden

The Guardian — The #MeToo movement has already disrupted the worlds of film, politics, education and international aid. Now women in the culinary world are set to gather for a high-powered meeting in Sweden as the restaurant industry confronts its own sexism.
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Culinary women serve up their own #MeToo moment in Sweden

Culinary women serve up their own #MeToo moment in Sweden

The Guardian — The #MeToo movement has already disrupted the worlds of film, politics, education and international aid. Now women in the culinary world are set to gather for a high-powered meeting in Sweden as the restaurant industry confronts its own sexism.
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New Riffs on Santiago's Old-School Sandwich Shops

New Riffs on Santiago's Old-School Sandwich Shops

The New York Times — Heads Up If you ask anyone in Santiago to bring you to their favorite restaurant, it's most likely a sangucherìa, an old-school sandwich shop with the same staff that has been working the grill for decades.
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In Basque Spain, a Pintxos Bar With Touches of Latin America

In Basque Spain, a Pintxos Bar With Touches of Latin America

The New York Times — Late on a Saturday night in San Sebastián, in Spanish Basque Country, crowds spilled out of the crammed, loud pintxos bars that hold such a prominent place in the city's culinary scene, like Borda Berri and Atari Gastroteka, and into the cobblestone alleyways of the Parte Vieja, or Old Quarter.
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Slovenia's Best Chef is Reviving its Delicious, Endangered Fish

Slovenia's Best Chef is Reviving its Delicious, Endangered Fish

Saveur Magazine — Just outside a side door to the kitchen of Hiša Franko, a mountain inn and restaurant in Slovenia's Soča Valley near the Italian border, the chef Ana Roš showed me a cement tank covered by a thin, metal grate where she keeps her fish.
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Natural Wine Movement Finds a Lively Hub in Copenhagen

Natural Wine Movement Finds a Lively Hub in Copenhagen

The New York Times — Heads Up In a wine shop called Rodder & Vin in the Norrebro neighborhood, two men were talking about natural wine. They sounded like music geeks in a record shop discussing who was a better frontman for AC/DC. They weren't just talking about sommeliers and natural winemakers, but particular sommeliers and importers and their effect on Copenhagen's flourishing natural wine scene.
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In Panama, a Restaurant as Remote as It Is Satisfying

In Panama, a Restaurant as Remote as It Is Satisfying

The New York Times — Panga, on the Azuero Peninsula of Panama, is over 60 miles from the nearest supermarket. "It's like I live on a boat," said Andrés Morataya, the restaurant's chef. Yet what Panga lacks is what has helped define it. Panga is on remote Playa Venao.
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Bolivian national park serving up sustainable ingredients for fine dining

Bolivian national park serving up sustainable ingredients for fine dining

The Guardian — Deep in Bolivia's Madidi national park, Kamilla Seidler - the head chef of the Gustu restaurant in La Paz - was looking at a basket of cusí, the fruit of the babassu palm. An oil processed from the seeds is already marketed as a hair and skin product, but Seidler suspected it could have culinary potential, too.
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Charting New Frontiers in Chilean Cuisine

Charting New Frontiers in Chilean Cuisine

The New York Times — Choice Tables In the recent past, fine dining in Santiago meant anything but Chilean. The country's excellent wines might have made an appearance, and sometimes local seafood, but for something refined, chefs were more likely to offer a Mediterranean or Peruvian approach.
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Zen and the Art of Icelandic Cuisine

Zen and the Art of Icelandic Cuisine

Roads and Kingdoms — REYKJAVIK, Iceland- "Get in," said Gunnar Karl Gíslason, pulling up in a Land Rover Defender outside his groundbreaking Reykjavík restaurant, Dill. He wanted to take me to visit a few of the producers who helped put his place on the forefront of a rapidly changing local food scene, but he wouldn't tell me where we were going.
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Homepage of Food & Travel writer Nicholas Gill. | Nicholas-Gill.com

Homepage of Food & Travel writer Nicholas Gill. | Nicholas-Gill.com

www.nicholas-gill.com — Official website of writer and photographer Nicholas Gill. Based in Lima, Peru and Brooklyn New York.
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Restaurant Report: Ámaz in Lima, Peru

Restaurant Report: Ámaz in Lima, Peru

New York Times — With all of the attention paid to Peruvian food in recent years, the cuisine of the Amazon has been all but ignored. Pedro Miguel Schiaffino is a rare exception. At his Lima restaurant Malabar he uses ingredients from the Peruvian Amazon, the country's largest and least populated region, and he has spent a decade developing a relationship with producers there. The result is Ámaz, opened last June in a high-profile location in trendy Miraflores and the capital's first serious Amazonian restaurant. "The Peruvian Amazon cooking repertoire we know is very limited, only about 20 dishes, many of which are similar and share the same ingredients," Mr. Schiaffino said.
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In Chile, a City So Charming Many Visitors Never Leave

In Chile, a City So Charming Many Visitors Never Leave

New York Times — SANTIAGO - Chile, especially its capital, Santiago, can be appealing to anyone who values clean streets, efficient public transportation and honorable law enforcement. "I lived in Argentina for two years and the economic turmoil there can be unbearable," said Kristina Schreck, who was born in California. "But in Chile, the economy is solid and the country is safe." Ms. Schreck, who owns a Santiago public relations firm, Azure, moved to Chile in 1998 on a four-month sabbatical and never left, even heading the Chile tourism board's media relations department at one point.
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Where to Eat, Sleep, and Shop in Trancoso, Brazil

Where to Eat, Sleep, and Shop in Trancoso, Brazil

www.cntraveler.com — Places & Prices A tiny fishing village gone jet set in Brazil's Bahia state, Trancoso has preserved its perfect coastline and old-world ambience despite the cavalcade of fashion royalty that helicopters in for weekend escapes. The beach town has gotten used to celebrity DJs and luxurious boutique hotels, but its easygoing charms are unchanged: horses grazing in the sixteenth-century main square, the quadrado; rows of brightly painted UNESCO- protected homes; and miles of empty beaches bordered by pristine Atlantic rain forest. The country code for Brazil is 55. Prices quoted are for May 2013.
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Dulce Patria

Dulce Patria

Saveur — Using the plate like a canvas, chef Martha Ortiz, daughter of the celebrated Mexican artist Martha Chapa, crafts vivid designs at her Mexico City restaurant Dulce Patria, adding brilliant strokes of color and delicate textures that reveal the rich layers of Mexican history and her own personal experiences. The garnishes atop vibrant tortilla soup and its squash blossom kin (below right) evoke magical-realist still lifes; a husk stretches like a plume from an inkwell in a bowl of nouvelle esquites, a street snack of corn sautéed in butter and aromatics. Each course spins a chapter in a fanciful Mesoamerican tale.
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Travel Guide: Things to Do in Mexico City

Travel Guide: Things to Do in Mexico City

Conde Nast Traveler — Mexico City A to Z (Kind of) Who needs Baja's beaches or the Yucatán's pyramids when you've got Art Nouveau palaces, never-ending dance parties, and pork-confit tacos? Welcome to the world's largest Spanish-speaking city, where there's pulque aplenty and a Kahlo-esque bohemianism in the air again.
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The Best Ceviche in Lima, Peru | In Search Of

The Best Ceviche in Lima, Peru | In Search Of

Wall Street Journal — PERU'S CHAOTIC CAPITAL has become the culinary center of the Americas-and little surprise, given its sprawling food festival, Mistura; homegrown celebrity chefs like Gastón Acurio and Rafael Osterling; and Spanish, African, Asian and Pre-Colombian influences. The city's causas (mashed yellow potatoes layered with fillings) are irresistible and the anticuchos, roasted beef-heart skewers, are as tender as filet. But the heart of contemporary Peruvian cuisine is a light, tangy tradition that isn't even technically cooked: ceviche. The dish mainly consists of the freshest of fish marinated in acidic liquids that "cook" it by changing the proteins in the flesh, making it firm and opaque.
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The Urbanist's Lima

The Urbanist's Lima

New York Magazine — Fueled by multibillion-dollar mining projects in the Andes, the Peruvian economy is on fire despite years of corrupt-government rule and domestic terrorism. While millions still live in pueblos jovenes, or shantytowns, and Lima's crime rate remains one of the highest in Latin America, there is a manifest desire to improve Limeño life, from cleaning up the coastline to resurrecting the historic Teatro Municipal de Lima. Taking his cues from Brazil's Luiz Inácio Lula da Silva, new president Ollanta Humala, a former military leader elected in mid-2011, has not been the Chávez disciple some feared he would be. In fact, things are grand.
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Chile's new craft

Chile's new craft

Draft Magazine — In a country known for wine, a beer scene grows. By Nicholas Gill A few years ago, a friend in Santiago told me he was thinking of investing in a beer company. "In Chile?" I asked. A winery, sure. But a brewery? While the craft beer movement elsewhere in South America is limited to a few breweries, Chile is another story. The 3,000-mile-long nation has anywhere between 120 and 150 active microbreweries ranging from backyard brewers in rural Patagonia to sophisticated productions outside the Santiago metropolitan area. To begin a Chilean craft beer tour, Santiago's Cervecería Nacional, a brick-walled beer bar in the bohemian Barrio Yungay, is the obvious starting point.
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U.S. sipping pisco again

U.S. sipping pisco again

Los Angeles Times — The liquor, a big industry in Chile and Peru, is being rediscovered in the States. Peru, its birthplace, is making particularly high-quality ones. Reporting from Ica, Peru - For decades the world market for pisco has been controlled by a handful of plus-size distillers in Valle de Elquí in the Chilean desert southeast of La Serena.
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