Built on bolillo and telera rolls and layered with meats, cheese, beans, avocado, and chiles, tortas turn simple bread into something deeply satisfying. These five Mexico City torterías show why they remain a street food staple.

Tucked inside an Umeda office building, Udon Bo draws long lines for its handmade Sanuki udon. Owner Ryuichiro Sogo stays true to his Kagawa roots, serving supple, chewy noodles alongside crisp, just-fried tempura. It’s simple, deeply satisfying food that locals return to again and again.

The streets of Mexico City, lined with vendors hawking everything form elotes to pan dulce, wind from leafy parks to old neighborhoods where music spills from crowded cantinas – here is a metropolis that sings a siren song to food lovers of every variety, making where to eat a hard question to answer simply. We’re talking more than just tacos. Comforting pozole, mole prepared every which way, the chocolate of legend, traditional cuisine abounds if you know where to look. The old, the bold, and the new collide, and local flavors mix with regional and international influences – as they have for centuries. You'll find cochinita pibil from Yucatán sharing the stage with Oaxacan tlayudas, and contemporary chefs adding an elegant spin to age-old recipes. Here, culinary traditions are both honored and reimagined.

Opened in 2025 by Marrakesh-born chief Touria Lamtahaf, Dar Lbahja brings Moroccan home cooking, tagines, and bastilla to Astoria.

Emir Yargın’s ideal day of eating in Izmir starts with soup in Kemeraltı, continues with exceptional söğüş, and ends over meze and rakı in Alsancak.

A fast primer to Madrid’s food scene, from old-school bars and neighborhood markets to standout croquetas, wine spots, and the changing face of Chamberí.

A seasonal guide to the fruits and vegetables that make spring one of the best times to shop at Paris markets.

Tucked into a quiet Avlabari courtyard, Vakhtanguri’s Chebureki serves grilled meat skewers, soup-filled dumplings, and the crisp fried pies that helped turn it into a Tbilisi institution.

Learn how to make tuna gimbap, a classic Korean rice roll filled with vegetables and seasoned tuna, and discover why it remains a staple of Korean food culture.

At Taste Good in Elmhurst, a veteran Malaysian restaurant tucked among the Southeast Asian food corridors of Queens, David How keeps a 30-year-old institution humming with satay, roti canai, char kway teow and a standout curry laksa.

A century-old Santa Teresa boteco where family history, excellent petiscos and some of Rio’s coldest beer still draw the neighborhood in.

A staple of Izmir’s Sephardic kitchen, fongos is a baked spinach dish made with stale bread, eggs and cheese, often topped with a soft potato mixture. Shared by Jinet Sidi Sarfati, this traditional recipe reflects a cuisine shaped by care, resourcefulness and respect for every ingredient.

From pioneering wine bars to cozy neighborhood spots, here’s where to drink natural wine in Madrid right now.

In Buenos Aires, cafés and bars are more than places to drink coffee—they are part of the city’s rhythm. From old confiterías to neighborhood corner bars, this roundup traces the atmosphere, rituals, and regulars that keep these classic spaces alive.

At Gwangjang Market, Monyeo Gimbap turned a tiny, stripped-down roll of carrot and pickled radish into one of Seoul’s most famous snacks. The secret is not just the gimbap itself, but the sharp mustard-soy dipping sauce and the market rhythm that keeps people ordering one more plate.