Travel is all about discovery — discovering new places, cultures and, of course, food! After all, food is truly the heartbeat of any culture and destination. What and where locals eat, how they prepare their food, where they shop and even when they dine teaches you so much about the culture you are visiting. I’ve said this before and I’ll say it again. Delving into a destination’s food scene can be just as, and sometimes more fulfilling than visiting its top tourist sites. A culture’s food can tell you more about its people than what is displayed in a museum.
Researching the best “eats” for a destination has moved to the forefront of my travel journey.
Trying local dishes and ingredients, shopping at local markets and participating in cooking classes have all woven themselves into the fabric of almost every destination I now visit. And it got me thinking about all the “food firsts” that my family have experienced through our travels. After all, food impacts travel and vice versa.
So join me as I revisit my favorite food memories from A to Z!
Let’s eat starting with the letter…
A
Arancini is a traditional Sicilian food that my family tasted and fell in love with on our trip to Italy.
These little rice balls filled with mozzarella, tomato sauce, ragu, or peas are absolutely delicious. Although these are popular as street food, they make a wonderful appetizer or finger food. Crunchy on the outside with soft cheese on the inside.
Perfect heaven in a bite.
B
Beignets are a type of fritter. But to this lady, they are just delightful, fluffy, sugar coated clouds of yumminess!
My family sampled our first beignets on our visit to The Big Easy — New Orleans. Unlike most doughnuts, beignets are square, with no hole in the middle. They are a deep fried pastry, typically made from pate a choux but can also be made from a yeast dough as well.
And when you want the best beignets, one must head over to Cafe Du Monde, the legendary home of the classic Coffee and Beignets in New Orleans.
One bit of advice. Don’t wear black when digging into these yummies. Your shirt will be a tell tale sign of where you were. My daughter found out the hard way. But, as always, with a smile on her face!
C
Croque Monsieur and Croque Madame are a delicious take on the basic ham and cheese sandwich.
I discovered these delicious sandwiches at a local cafe on my first trip to Paris. Years later, when I visited again with my own family, it was no surprise that my kids fell in love with this yummy sandwich as well.
These sandwiches are very alike with one twist — their use of an egg. In a croque monsieur, the bread is dipped into the beaten egg before it’s cooked. A croque madame, however, is simply a croque monsieur with a poached or fried egg on top.
Any way you cook it, the French know how to do this “tres bien.”
D
Dim Sum is a traditional Chinese meal made up of small plates of dumplings and other snack dishes and is usually accompanied by tea.
Similar to the Spanish tapas, the small dishes are shared among family and friends. Typically, dim sum is consumed during brunch hours.
My first dim sum experience was during my college years in a small restaurant in Manhattan’s Chinatown. Today, these small plates are found at most Chinese restaurants throughout the country. Of course, some are more authentic than others. Whenever in NYC and hankering for some Chinese food , my family heads over to Chinatown to dine at Nom Wah Tea Parlor.
Dating back to 1920, this restaurant is an institution.
E
Empanadas are fried or baked pastries stuffed with sweet or savory fillings. Its name comes from the Spanish verb empanar, which means to wrap in bread.
Popular throughout Latin America, Portugal, the Caribbean and the Philippines, more recently, they have taken hold as a popular food in the states as well.
For me, however, it wasn’t until I visited Barcelona, Spain a few years back that empanadas tickled my taste buds. My husband and I ate the most delicious empanadas at La Empanaderia de Gracia. Offering these delectable pockets of deliciousness with a wide variety of fillings from veggies to meats to mixed ingredients, we went back several times oor more.
F
Fried chicken is, of course, a famous Southern dish. And although many attempt to prepare it well, few succeed. In many cases, the end result is a chicken dish where the chicken is dry and the coating is too greasy and/or lacks good crunch and taste.
Well, I found the ultimate fried chicken place in Mason, Tennessee. On our way into Memphis, I planned a stop at the original Gus’ Fried Chicken. (There are other Gus’s throughout the South.) This chicken establishment was highlighted on one of the popular food shows and it peaked my interest. So, of course, I had to include it in our itinerary.
And Gus’s did not disappoint. Kudos to the cooks and their amazing fried chicken recipe. Just thinking about makes my mouth water.
G
Goo goo clusters are a Nashville tradition. So, of course, when visiting Nashville, my family dropped by their famous store to try these candy delights.
Invented in Nashville over 100 years ago by the Standard Candy Company, these candies are a chocolate and nut lovers dream.
These disk shaped candies contain marshmallow, nougat, caramel and roasted peanuts covered in milk chocolate. Up North, we call these delicacies “turtles.”
Whatever the name, they are simply delicious!
Now let’s stay in Nashville but move on to the letter…
H
Hot Chicken is a Nashville tradition, born here and honestly no one does it better.
There are several different “hot chicken” establishments around Nashville but my family decided to give Hattie B’s Hot Chicken a try.
We were visiting Vanderbuilt University and there was a Hattie B’s just down the road. There was a long line of customers waiting to get in so we figured it must be good. And the food did not disappoint.
Offering chicken on a scale of six heat levels — Southern (no heat), mild, medium, hot, damn hot and Shut the Cluck Up, there is a chicken spice for everyone. I chose the mild. Hubby and son are spice lovers so you can guess what they picked!
I
Indian cuisine has become a favorite in my house. And I have to give credit to my husband and our travels for my love of this cuisine.
On one of our first dates, he cooked a romantic meal of Tandoori chicken with lentils in peppers. I was hooked, not just on my future husband but Indian food! And through the years, we’ve made a conscious effort to try this cuisine where ever we traveled.
Our love for this food is so strong that we even create these dishes at home. Look at our delicious shrimp curry! For this recipe, visit my travel inspired recipe book by clicking here:https://followmyyellowbrickroad.com/?page_id=5853
J
Jamón is a kind of dry–cured ham produced in Spain.
And believe me, the Spaniards take their ham VERY seriously.
Along with dishes like paella and gazpacho, jamon is one of the most globally recognized food items in Spanish cuisine. And of course, it is used regularly in tapas dishes.
Just walk the streets of any Spanish city and you will pass by many stores and restaurants with jamon hanging inside. The photo to the left is a pic that my husband took in one of our tapas bar visits in Madrid.
K
Key Lime Pie is, of course, named after the place in which it originated — Key West, Florida. And no visit to the Keys is complete without stopping into Kermit’s Key West Key Lime Shoppe.
They claim to serve the original key lime pie in Key West. Their version of the pie follows the traditional recipe of creamy lemon filling, graham cracker crust and whipped cream on top. And my family loved it!
But why is key lime pie from here is so popular and unique? Well, it’s all about the limes which are grown in Florida. This state’s climate is perfect for the special type of lime used in this dish. Typically green when picked, but more yellow when ripe, they are much more tart.
All I know is that these limes make one delicious pie!
L
Lobster and the state of Maine go hand in hand. After all, Maine is the largest lobster producing state in the nation.
My family has been lucky enough to visit Maine on several occasions and we always make sure to have multiple lobster meals during our visits. This past summer, my hubby and I revisited Ogunguit, Maine. Here’s our lobster lunch served at The Lobster Shack. Yum!
But did you know that throughout history, lobsters were considered food for the poor? Early Americans even used lobster as yard fertilizer and fishing bait!
How times change!
Loco Moco is a popular dish in contemporary Hawaiian cuisine. And when visiting Hawaii, my son became quite the fan!
There are many variations of this dish. But the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy.
This dish was actually created in 1949 at a restaurant in Hilo on the Big Island. Supposedly, group of teenagers were looking for an inexpensive alternative to a sandwich, that was still quick and easy to serve.
Well, Loco Moco certainly fills the bill!
M
Muffalettas are probably the king of sandwiches. At least in their size, anyway. My family had our first taste of them on our trip to New Orleans.
This very big sandwich consists of a large round roll of Italian bread split in half and filled with layers of hard salami, ham, provolone, and olive salad. It was created by Salvator Lupo, a Sicilian immigrant living in New Orleans in 1906,
Looking to taste one of these grand sandwiches? Head over to Central Grocery Co. on Decatur Street where it all began. Depending on your appetite, you can order a quarter, half, or full-sized muffuletta.
N
Nutella is a popular hazelnut spread beloved throughout the world. My first taste of this spread was in a crepe I ordered from a street food vendor in Paris. And that is no surprise.
France is both the largest consumer as well as largest producer of Nutella in the world. This topping is commonly used on breakfast foods, smeared on toast, pancakes and waffles.
Over the past decade, its popularity has increased in the states as well. I consider this spread to be the counterpart to our American peanut butter and jelly sandwich. But I don’t know if it will ever surpass the popularity of a PB & J!
According to the Nutella website, the famous hazelnut spread is made only of seven ingredients, including milk. To read more, visit their site by clicking here: https://www.nutella.com/us/en/inside-nutella/quality-and-ingredient
O
Oysters are, of course, found across Long Island. But my kids never tried them, until we visited New Orleans.
And if you want the best oysters in The Big Easy, head straight to the Acme Oyster House. Located in the French Quarter, this restaurant is famous for serving these shellfish in a variety of ways — raw, fried, in a po-boy sandwich. Something for everyone.
But our best memory was our daughter’s face when she had her first taste of a raw oyster.
Let’s just say she was happier with her beignets!
P
Poutine is a Québécois dish that my family first sampled on our visit to Montreal. “Poutine” is Quebec slang for “a mess.” It is made of fresh-cut french fries topped with cheese curds and gravy.
It is widely accepted that poutine was invented in 1957 when a trucker asked that cheese curds be added to his fries. And I guess the rest is Quebec food history.
My family tried this dish at Montreal’s famous poutine restaurant La Banquise. Here, diners can choose from over 30 types of poutines and meat and vegan gravy options.
Q
Quesadillas are, of course, a popular Spanish food, found on menus in chain restaurants to upscale establishments. A relatively simple dish. Flour or corn tortillas filled with cheese, chicken, meats, fish and/or vegetables, then fried or baked. Add some sour cream, guacamole and salsa and you have have a delicious meal.
And although I’ve eaten this dish many times before, my love affair for it was reignited on my visit to Costa Rica. A shout out to La Ventanita for this!
La Ventanita is a food truck with a small outside seating area that we found while visiting the Butterfly Conservatory nearby.La Ventanita means ‘little window’ and this is, of course, where you place your order.
Offering not just tortillas, diners can choose from delicious burritos, wraps and natural fruit juices. The friendly owners, a transplant from California and his Costa Rican wife, cook up the meals and serve with a smile. Also, they’re more than helpful in providing helpful tips about the area.
Delicious yet inexpensive food. It really can’t get much better!
R
Ribs and barbecue are truly a Southern tradition. And when you visit Memphis, no visit is complete without dining at the famous Rendezvous restaurant.
Located in a basement, this quintessential Memphis ribs place is really where Memphis “dry rub” ribs began.
A bit of history…Charlie Vergos’ original restaurant served primarily grilled beef. His wholesaler convinced him to give pork ribs a try since it was less expensive than beef. And he did.
Charlie didn’t use hard works for smoke so even with the abundance of spices.But Charlie, who was of Greek heritage also used a lot of Greek spi
Charlie was from Greek heritage, so he used a lot of Greek spices. But, the ribs didn’t sell well at first. Why? Because there wasn’t good color to them. Charlie didn’t use hard woods for smoke so the ribs were pale. The wholesaler came back and checked on him and gave Charlie the best advice he might ever receive. He told him to add paprika to the rub which would give the ribs good color. K
And, honestly, no visit to Memphis is complete without eating here.
S
Shaved Ice is the ultimate dessert when in Hawaii. And when in Maui, you have to head to one of Ululani’s Hawaiian Shaved Ice shops.
This icy delight really is such a simple idea but oh so good!
By taking ice and syrup, they transform these simple ingredients into a refreshing concoction.
They use their own specialty syrups, ultra-pure ice, gourmet add-ons, and innovative techniques to make these their own.
T
Tapas are small plates or servings originating in Spain. My family first tried them on our visit to Madrid and we never looked back!
These small plates can include a wide selection of ingredients from various meats, breads, olives, to octopus and vegetables.
The beauty of tapas is that they are a great way to try something new without the ingredient being your entire entree.
One of our first tapas plates was potatoes bravas, a traditional potato dish which is quite delicious. And our love for tapas hasn’t waned since we returned.
Whether trying a new local tapas bar or heading into NYC, we’ve even tried our hand at making them at home.
U
Udon is the quintessential fast food in Japan. It even rivals Japan’s staple food — rice.
A thick, chewy noodle made with wheat flour, it can be served in broth or as a stir-fry. You can enjoy it hot or cold.
An why is it so popular? It’s inexpensive, delicious and can be eaten on-the-go. And for many Japanese commuters, udon restaurants are abundant near the trains for a quick meal.
For this lady and her family, New York is where we discovered this dish. Actually, our neighbors who were from Japan were the first to introduce us to this dish.
And we were hooked!
V
Venison was definitely a first on our trip to Yellowstone National Park.
Game is very popular in this part of the country so if you’re interested in eating elk, bison, boar and yes, venison, too, this is the place to go.
I have to say that game is definitely not a favorite meat of mine or my daughter.
On the other hand, my husband and son chowed it down when we dined at the Grant Village Lake House Restaurant in Yellowstone.
W
Wine became an integral part of my meals after visiting Europe.
In many countries in Europe, especially in Southern Europe, wine is a natural part of both dinner and lunch.
For example, in France, drinking wine is linked to eating food. You seldom drink wine just by itself. Also, it is not necessary to drink $100 bottle of wine. Local table wines are quite the norm to accompany your meal.
This tradition followed me home and I’ve learned two lessons:
Lesson 1 — Drink what you like! Inexpensive table wines can be just as satisfying as the expensive ones.
Lesson 2 — Don’t turn away from a specific type of wine because of one sampling. A pinot noir from one winery may be more palatable to you than one from another.
Salute!
X
Ok. I’m stumped with this letter. But honestly, for most foods, x “marks the spot” for me! HAHA!
Y
Yorkshire Pudding is a traditional English dish.
A common English side dish, it is a baked pudding made from a batter of eggs, flour, and milk or water. In America, we sometimes call them popovers.
I first tasted these in a local pub in London. (And I honestly haven’t eaten them since. Sorry!)
Z
Zeppoles are delicious fried pieces of dough sprinkled with powdered sugar.
I consider them to be the Italian counterpart to beignets. These doughy delights are standard fare at any Italian festival. For my family, no visit to the annual San Gennero feast is complete without eating some zeppoles and cannolis.
A bit history of how they came to be. The story goes that a severe drought struck Sicily in the Middle Ages. The people promised St. Joseph they’d cook a big feast for him if he brought rain. He did, and the tradition was born.
And in honor of St. Joseph, every March 19th, Italy celebrates Father’s Day with these delicious treats!
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Whew!! We’re at the end of my “alphabetical” food journey — for now, anyway!. And as you can see, travel opens us up to so many new cuisines.
Hope you enjoyed it. And remember…