Culinary Backstreets guide Mairi Wallace explains the differences between three Tokyo food tours: historic Yanesen, creative Kichijoji and community-minded Monzen-Nakacho, and what each neighborhood reveals about the city.

Where to start eating in Guadalajara: old-school restaurants, modern dining rooms, classic cantinas, neighborhood markets and the local dishes worth seeking out.

At Lakheeoak in Gongdeok, seasonal seafood, ssam, banchan, and Korean comfort dishes arrive with enough sauces and accompaniments to make every bite a little different. Wine, whisky, baijiu, or makgeolli simply add another variable to the table.

At Oliveira’s Moçambicano in Lisbon, Rui Oliveira serves a rich Mozambican crab curry built on piri piri, coconut milk, tomatoes, garlic and crab flown in from Mozambique. Here, he shares the recipe for one of the restaurant’s most personal dishes.

At Somsak Pu Ob, Nai Somsak personally tends each steel pot of glass noodles, prawns or roe-filled crab with the precision earned over decades.

Cheesy, crisp-edged mbejú becomes a full meal in Jazmín Marturet’s version, topped with prosciutto and a poached egg and served with fried cassava. The recipe comes from the MN Santa Inés chef’s first cookbook, Comida Fusión Popular.

Our guide on where to eat in Queens during the U.S. Open Tennis Championship.

This family-run restaurant near Jeongneung has been making buckwheat muk by hand since 1982, serving just 50 bowls a day alongside seasonal noodles and cabbage jeon.

Each Mexico City market is a universe unto itself – a bustling hub of neighborhood activity and a feast for the senses that borders on the overwhelming. From food stalls serving up just about any dish from around the Republic to entire city blocks of plants and cut flowers to fresh produce and meat, the many local markets are a can’t-miss stop on every visit to the Mexican capital.

For nearly 80 years, Langer’s has remained one of Los Angeles’s defining delicatessens, famous for its hand-sliced pastrami and iconic #19 sandwich. Today, founder Al Langer’s granddaughter carries that tradition forward at Daughter’s Deli, adding a new chapter to one of the city’s great family food stories.

At Oliveira’s Moçambicano in São Bento, Rui Oliveira serves the flavors of Quelimane, from flaky chamuças and matapa to rich crab curry made with crab flown in from Mozambique.

Since 1969, this beloved Zapopan fonda has served red Jalisco-style pozole, antojitos and old-school desserts in a dining room that feels like a Mexican family home.

Behind Bangkok Hospital, Look Chin Anamai serves clear-broth beef noodles and springy, hand-beaten meatballs made without flour.

Flan inspires fierce opinions in Argentina, but Aspi’s dulce de leche version became a Buenos Aires reference point. Creamy, velvety, and served with light caramel, it remains one of the city’s most memorable desserts.

Inside Mercado de la Paz, Casa Dani serves one of Madrid’s most celebrated tortillas de patata, with a browned exterior and a soft, creamy center. The tortilla draws the crowds, but regulars also come for callos a la madrileña, gambas al ajillo and the changing menú del día.