Get to Know Us: Scarlett Lindeman, Mexican Eats
Editor's note: All over the Serious Eats sites, we've been chatting with all our lovely columnists, helping you get to know the folks behind the articles you read every day. Here's Scarlett Lindeman, who introduces us to Mexican Eats all over the boroughs.
Name: Scarlett Lindeman
Location: Brooklyn, NY
Occupation: Cook, Writer, Recipe Editor for the Diner Journal
What do you write about on Serious Eats: New York, and why is that of particular interest? Mexican Eats: Shattering the myth that there's no good Mexican food in NYC.
What are your guilty pleasures, foodwise? No guilty pleasures per se, but I get jabs for liking the super-dense German brown bread that comes in a brick-like loaf, really stinky kimchi, and UTZ shrimp-flavored chips.
Describe your perfect meal. Cooking a mess of food at home—grilling a big whole fish on the BBQ or making an enormous family-style tagine, then invite a group of friends, or family, or co-workers over, slice slivers of country ham off of a leg we keep in the fridge, drink lots of wine and beer, talk, eat, and drink until I want to fall asleep.
Where in New York are you a "regular"? Why there? I wish I could say differently but there's no neighborhood haunts that I perpetually go to unless you count the restaurants I work for or where friends work. I'd like to be a regular at Keen's and store my pipe there.
What food won't you eat? I have a hard time getting chicken feet down.
What do your family and friends think of your food obsessions? Most of my friends work in the industry, so they get it.
Everyone has a go-to person they call for restaurant recommendations. Who's yours? I always want to know what my friend Carolyn Bane is eating. We swap recs.
Pretend you're moving out of New York. What would you eat and drink on your last day here? This is so hard. Bagels and appetizing at Russ and Daughters for breakfast, then pizza at DiFara for lunch, then Grand Central Oyster Bar for beers and oysters, and dinner somewhere fancy, like Corton or Per Se. Or a Peter Luger burger for lunch, Momofuku for snacks, then soup dumplings or congee for dinner. And a couple trips out to Flushing the week before.