Our Best Weekend Reads

Mestizaje cooking in CDMX, pumpkin seed oil in Austria, and more No images? [View Online.]( [Saveur]( [Image]( 12/07/2019 [It’s Not Fusion, It’s Mestizaje]( [Chefs Norma Listman and Saqib Keval are searching for new ways to cook at Mexico City’s Masala y Maiz]( [Image]( [The Journey of Mallorcas, Puerto Rico’s Legendary Breakfast Buns]( [From Spain to Puerto Rico and beyond, the legacy of these sweet, spiral breads is still on the move]( [Image]( [Taiwan’s Changing Tastes, in a Bowl]( [Beef noodle soup is a big deal for Taiwanese eaters. But its popularity came relatively recently]( [Image]( [The Green Gold of Austria]( [In the southeastern region of Styria, pumpkin seed oil is a highly prized delicacy. Here’s how to harness its power]( [Image]( [The New Jersey Chef Who’s Documenting the Hong Kong Protests—and Making the City’s Best Italian Food]( [Todd Darling splits his time between running a red-sauce empire and pointing a lens at the political conflict in his second home]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](