Australia (Coffee and Breakfast): I’m starting with something that for me, isn’t compelling, but for Husband, is a must-try. Ask your favorite coffee or breakfast snobs which country does it better than anywhere else and nine times out of ten, they will say it’s Australia. Oz brought us chilli scramble and (arguably) avocado toast; at least there’s no arguing coffee in Australia is off the charts—they treat coffee like Walter White treats blue meth. Note: The Australian city doing it better than any other: Melbourne.
China (Szechuan Cuisine): Szechuan Cuisine In China
Experiencing Chinese cooking in China is greater than the Great Wall. True Chinese food proves the point that trying cuisine in its native domain makes all the difference. Dumplings…noodles…even the Szechuan pepper has no flavor equal elsewhere.
France (Pastry): A great croissant in France is off the charts, with more flakes than a snowstorm. Combining that with the enviable café culture of France makes the trip all the more worthwhile. Sit outside, ignore the cigarette smoke, and immerse yourself in a culture that has no equal (and is seemingly impervious to change).
Greece (Tzatziki, or Any Dip): I hear you Turkish people, and I know what you’re going to say. But, sorry, I’m going with Greece on this one. Greek food is nearly impossible to reproduce the way it’s fully intended. Yes, Greek honey knows no equal. But the secret ingredient I’m referring to is something you can’t put on a plate: the climate. Find your way to Mykonos, Santorini, or any of the Cyclades in season, then nibble your way through the incredible fresh spreads. They alone are worth the trip.
India (Dosa): There are great curries all around the world, but dosa, unique to India, is not that common in Indian eateries abroad. A dosa is like a thin crepe cooked in clarified butter, filled with spiced potatoes, cheese, spinach, or other deliciousness. Plus, it’s cheap!
Italy (Seasonal Pasta): Made with local semolina wheat, extruded through hand-cut molds—Italian pasta made, prepared, and eaten in Italy has no peer.
Japan (Sushi): If there’s one travel expense that’s worth it, eating a proper omakase in the country that does it at the next level is something you’ll never forget. Everything from the taste to the pace of the meal is different from anything else you’ll ever experience. And yes, it will ruin you for eating sushi elsewhere.
Mexico (Corn Masa Tacos): Just as having sushi someplace other than Japan isn’t like having sushi in Japan, the same is true for tacos. A masa (smashed corn) taco in Mexico has more flavor than any knockoff, fully loaded imitation from your supermarket or even most taco stands. Stuff it with whatever you like, add beautiful aromatic sauces, and call it a day. It all starts with masa—this humble ingredient is a game-changer.
North Africa (Tagine): Steamed to perfection, a tagine is a big burst of flavor mellowed through time, and when you have one that’s just right, it’s more than satisfying.
Peru (Ceviche): Fresh fish, bright herbs, and citrus combine to create a complete explosion and symphony of flavor. It’s best in Lima, and Peru in general.
Portugal (Pasteis De Nata): This custard tart is done right: flakey pastry, decadently smooth custard, perhaps a dash of cinnamon. You can’ teat just one—promise.
Singapore (Chili Crab): Singapore is home to, or famous for, countless culinary delights, many of which originated elsewhere. Chili Crab, though, is a Singapore original. Be ready to get your seafood on!
South America (Steak): Whether you prefer a churrascaria in Brazil, Argentina, Uruguay, or anywhere else in between, a steak in South America, washed down with a glass of local red wine, is special. Think big flavors, lots of garlic, and more meat than you can eat. Don’t expect to see your local steakhouse the same way ever again on taste or price.
Southeast Asia (Nasi Goreng): This comfort dish is a staple of Southeast Asian cuisine, and for many of the same reasons that Thai curry isn’t the same anywhere else, a good Nasi just can’t be replicated without the potency of flavor found Singapore, Malaysia, and Indonesia.
Southern USA (Barbecue): You’ll hear plenty of trash talk among Kansas City, the Deep South, and Texas, but all three areas produce superb versions of this dish. Proper barbecue is a labor of love, requiring the best-sourced meat marinated in either a dry or wet coating, followed by more hours of slow smoking at a low temperature. The result? Meat that literally falls off the bone, with so much flavor you dare not reach for extra sauce.
Spain (Jamon Y Queso): Iberico Bellota—acorn-fed jamon—is nirvana all by itself. You don’t need sauce, salt, pepper, or even oil; just nibble (slowly!) and enjoy the flavor.
Thailand (Thai Curry): You can probably get a great curry within 10 miles of wherever you’re reading this, but it will never ever be as good as what you’ll find in Thailand, thanks to local herbs and spices. From Bangkok to Chiang Mai, there are many variations, each with its own twist on sweet, sour, and spicy, all of which are delicious.
UK (Afternoon Tea): You can get afternoon tea in high-end hotels the world around, but it’s never quite the same as having it in London, or the UK generally. The Langham, Cake Boy, Rosewood, Claridge’s, The Goring…the list goes on. Worth every penny—and yes, it’s pricey. And no matter what the late, beloved Queen said, you should always put cream on your scones first, then jam.
Vietnam (Bánh Mì): Who doesn’t love a sandwich? The French influence on Vietnam created many gems, and Banh Mi is certainly one where this fusion of style and taste is a winner, thanks to the climate, amazing bread, and bright herbs.
Twist’s Take: Bon appétit!
