New York Times: Where to Visit in 2016

Mexico City pic

Mexico City

Based in New York City, Julissa Guzman is a self-employed make-up artist who uses make-up to empower women. When she’s not working, Julissa Guzman enjoys many hobbies, including traveling, which she does on a yearly basis.

There is a whole world of places to explore and it can be hard to pick just one. Earlier this year, the New York Times released a list of the top 52 places to visit in 2016. Here are a few of the top choices:

1) Mexico City: The capital of Mexico, Mexico City is becoming more of a draw for tourists for many reasons, most notably, its cuisine. Mexican chef Enqrique Olvera, the genius behind Pujol, has inspired an advent of savory restaurants, including Fonda Fina and Fonda Mayora. The city also draws history buffs who will enjoy exploring colonial architecture.

2) Bordeaux: This French region is already well-known for its stellar wine. Recently Bordeaux was named France’s second-favorite city (following Paris) for several reasons: its many UNESCO attractions, an exciting restaurant boom, and the renovation of the docklands.

3) Malta: This lovely island is a great way to explore the Mediterranean on the cheap and, fortunately for Americans, English is one of the two official languages. Malta offers several charming, ancient cities, including Valletta and Gozo.


Sushi – A Japanese Staple with History and Cultural Significance

Sushi pic


Julissa Guzman is an independent makeup artist in New York with a passion for her work and a goal of bringing out each client’s natural beauty. Outside her professional work, Julissa Guzman enjoys sampling the cuisines of various cultures, especially Japanese sushi. Despite its nearly worldwide spread, many still consider sushi a staple of Japanese culture and distinctive to the nation.

The history of sushi dates back over 2,000 years and begins with the conception of narezushi, which involves packing fish by pressing it in rice and salt. Japanese fisherman used the technique to preserve freshly caught fish and allow for a natural fermentation process, although people normally threw away any remaining rice. Sushi underwent further evolution during the 18th century when Tokyo chef Yohei Hanaya decided to forgo the fermentation process and served the rice-pressed fish on its own. The dish met with success and the popularity of sushi began to rise. As sushi gained in popularity, two distinct styles were developed by chefs in Osaka and Tokyo.

Japanese culture regards the creation of sushi as an art form due to the careful preparation that goes into its appearance. In Japan, chefs tend to establish their own styles for rolling and plating the dish and may spend years learning the craft of sushi-making. Chefs must master a variety of skills in order to become successful sushi-makers, such as the proper ways to clean and cut fish, how to press rice by hand, and learning to add sauces appropriately. Furthermore, Japanese culinary schools often dedicate entire programs to the art of sushi.