Ximena N. Beltran Quan Kiu
Journalist
Ximena N. Beltran Quan Kiu is a storyteller. She writes to explore the world around her, and the people in it. Her work has appeared in The New York Times, Food & Wine, Bon Appétit, PUNCH and Salon. She splits her time between Chicago, Albuquerque and Mexico City.
Latest
As most restaurants abandon turbot due to cost and scarcity, Alto in Los Angeles has turned it into a signature Basque-style dish that must be reserved three days ahead.
More to explore
Across the US, Afro-Caribbean cooking is gaining new visibility through elevated menus, refined technique, and cultural storytelling.
This three-course Christmas menu, by Chef Ken Frank, argues for slowing down, leaning in, and making the meal the main event.
From Milan’s fruit-studded classic to Verona’s golden star, Italy’s holiday sweets reveal centuries of regional tradition and craft.
The actor and producer reflects on season six, the show’s move to Peacock, and how From Scratch continues to reveal the real work behind what we eat.
Meewes’s Texas BBQ: The Art of Low and Slow explores the traditions, techniques, and people shaping a new era of Texas barbecue.