Since we’re a company built around the idea that, when traveling, the stomach serves as the best compass, it’s no surprise that we believe that culinary experiences are the best kind of gift. And while we would be very happy to see you and your loved ones on one of our culinary walks or trips (you can purchase gift certificates here) we also want to use our annual gift guide to showcase some of our favorite products and treasures across our cities. From serious kitchen tools to adorably frivolous snacks and knick knacks, our correspondents, guides and editors have recommended a range of items that they eat, use or just love – often made by people they know.
While we can’t guarantee to cover every personality with our gift suggestions, we can promise a relatively short list of highly selective, quality products that are affiliate-link free and Culinary Backstreets-approved. Many of the items are featured in our shop or in stories that we’ve published, and we worked our hardest to connect you directly with producers – while we weren’t always successful, we did manage to avoid Amazon entirely.
In addition to this year’s recommended products, we have brought a handful of our city boxes back for the 2024 holiday season (which you can find in our shop alongside our books). We hope that with every purchase we can bring the flavor of these cities into your home and kitchen, as well as support the essential work of our beloved chefs and artisans.
Now, without further ado, here is CB’s 2024 gift guide:
Culinary Backstreets Books – Naples, Barcelona, Mexico City, and Lisbon
Our “Eater’s Guide to the City” series is the perfect gift for travelers and locals alike. Each book is an in-depth collection of some of the spots that best represent the city’s local food scene, handpicked by our local correspondents. Our Comprehensive yet still pocketable, think of these books as your trusted and knowledgeable companion in some of our most-visited cities. Newly published this year, our Naples book dives deep into the city’s streets to uncover old-school pizzerias, out-of-the-way trattorias, and specialty shops where you can load up on cheese and coffee. Updated in November of this year, our revamped Barcelona edition of “An Eater’s Guide to the City” features more than 100 spots chosen by our trusty Barcelona team. The Mexico City Eater’s Guide breaks down CDMX’s infinite options, sending you straight to the best cantinas and taco stands. Finally, in Lisbon, we compiled a decade’s worth of eating into this guidebook, which covers everything from humble tascas to more refined spots, and everything in between (including some culinary day trips out of the city). With these books in hand, you’ll be ready to eat your way through these culinary capitals. Explore the full CB library and order here.
Athens
Backstreet Plaka Box
Our Backstreet Plaka Box, like our food tour in this ancient district, uncovers the culinary diamonds in the touristy rough. Among the specialty products included – all made by small producers from across Greece – is a can of Liokarpi, an award-winning olive oil from Crete made using the robustly-flavored Koroneiki variety of olives; oregano and thyme from Tzekos, an organic herb grower in northern Greece’s Chalkidiki region; and sykomaida, a dried fig cake made with a touch of ouzo that’s a traditional specialty of Corfu. Order here.
Table Wine Carafe
Many Greek tavernas still use this old-school measuring cup to serve their house wines, with sizes starting from cute little 100ml pitchers to 1-liter jugs. Made of aluminum, they are light and easy to handle, and keep drinks cool when dunked in cold water or ice. The bright colors make them a fun addition to the table, but they also have traditional meanings: the red for rose and red wines, gold for white wines like the equally old-school retsina, blue for milk, and silver for water. But these days, you can use them for anything, even a bouquet of wildflowers. Order here. -Carolina Doriti
Black Sesame Pasteli
Pasteli is an utterly common yet superlatively tasty Greek treat – an energy bar with a very long and ancient history, same as its two main ingredients: sesame and honey. Though not all pasteli are made equal (highly manufactured varieties are hard as rocks and laden with processed sugar), the best are only sweetened with Greek honey, which is particularly praised for its high quality and health benefits. While traditionally pasteli are made with white sesame, which are full of nutrients and great for digestion, lately black sesame (even more nutritious) has had a moment, with its nuttier punch and slightly more savory notes. And a touch of cinnamon, orange zest, or almonds always makes pasteli extra special. Read our story on pasteli here. Order here. -Carolina Doriti
Barcelona
Barrio Box: Gràcia, Born, Sants
When the afternoon hora de vermut comes around, our Barrio Box gives you almost everything you need to partake as if you’re in Barcelona (sadly we can’t ship the vermouth itself – but we include a list of recommended bottles!). It features some of the very best bites from the neighborhoods that we visit on our food tours, including artisanal tinned seafood from Entrelatas, a favorite conservas shop in Grácia; Llargueta almonds roasted at Casa Gispert, a food shop in the Born neighborhood that opened in 1851 and has one of Europe’s oldest nut roasters; and heavenly olives in anchovy paste from Espinaler, a Catalan brand that is synonymous with vermouth culture. Order here.
Fideuá Noodles with Fumet
Quick and delicious, fideuá was invented by a chef looking to feed hungry fishermen paella when the boat had run out of rice. The solution was “fideos” – noodles found in the pantry, perfect for absorbing all the delicious juices of the seafood the chef would add to his fumet. This pack of fideuá, made by the classic brand Sandro Desii, includes noodles infused with fish fumet, as well as a recipe. Though, we suggest you try our own as well. Order here.
Stewed Scallops
Tins of seafood are a classic aperitif in the bodegas and bars of Barcelona. Some of the best comes from Galicia, which boasts a rich tradition of preserving its plentiful seafood. These tinned scallops (volandeiras), the “Galician queen scallop,” are a favorite. Hand-selected from local markets, they are cooked in a traditional sauce and packed with artisanal care by the centenarian cannery Ramón Peña. Enjoy them straight from the tin with a glass of white wine, cava, or vermut, or incorporate them into a quick and delicious meal by warming them with rice, pasta, or potatoes. Order here. –Paula Mourenza
Istanbul
Çay Plate Coaster
These eccentric coasters pay homage to the everyday ritual of Turkish tea. The red and gold motif mimics the seemingly unbreakable plates (usually made of porcelain or plastic) upon which Turkey’s iconic tulip-shaped tea glasses are served. Like the best gifts from Istanbul, the coasters are a little nostalgic, a little cheeky. Order here.
Clay Güveç Pot
Clay-pot cooking has a long heritage across all of Turkey, but it is little villages in Eskişehir that are known for firing up the best güveç (clay casserole pots) in the country. For decades and longer, skilled artisans – chiefly, Turkish teyzes (aunties) – have baked these pots of local wild clay on open flames, giving them a rustic charm. The porous clay absorbs moisture and releases it slowly while cooking, resulting in tender, flavorful stews and casseroles. The clay’s high mica content also adds a beautiful glitter to the otherwise simple dish. Order here. –Tas Anjarwalla
Istanbul Eats: Exploring the Culinary Backstreets
It’s hard to believe, but our Istanbul Eats book has now been in print for over ten years. That doesn’t mean we haven’t been resting on our laurels. In fact, we published a completely revised and expanded 9th edition last year. Like previous editions, this one explores all of Istanbul through its backstreets eateries, from hidden kebab joints near the Grand Bazaar to fish shacks up the Bosphorus. Order here.
Lisbon
Tremoços
Delicious and surprisingly healthy, the humble tremoço, or lupin bean, is a favorite in Lisbon cervejarias and snack bars all year round. The brined yellow legume is low in fat and high in fiber and protein, and is served plain and salty, or sometimes with piripiri. It’s the ideal pairing for an ice cold beer or a glass of crisp vinho verde. In cervejarias like the ones we visit on our Lisbon walks, they land on the table before the dishes, and we pratice the art of removing the skin in one bite. Order here.
Surrealejos Tile
An unusual shop in the west of Lisbon, close to Alcântara, adds an unconventional, surreal spin to Portugal’s well-known azulejos (tiles) – hence, the name Surrealejos. We are fans of this particular pattern, which combines the sardine, an ingredient emblematic of Portugal, and tram 28, an iconic tram line in Lisbon that slides up and down the city’s steep hills, offering beautiful sights. You can hang these tiles, or select the cork-bottomed option for use as a trivet. Order here. –Célia Pedroso
Los Angeles
The Meadow Rosé from Angeleno Wine Company
Los Angeles was once known for producing the best wine in the state. In the shadows of downtown skyscrapers, Angeleno Wine Company is paying homage to the city’s lush past, introducing wines from small, family run vineyards in the high deserts of Los Angeles County. The Meadow is a crisp, clean, dry rosé named after a small hip park in Silver Lake that takes you back to L.A.’s golden years. Order here. -Ulysses James Salcido III
Ceremonial Matcha Gift Set from Alfred Coffee
For over 10 years, Alfred Coffee has made a name for itself on Melrose Place through silky-smooth drinks, including their vanilla latte and the now-very-popular matcha latte. Alfred imports their matcha from Japan, and this matcha set includes a 40-gram ceremonial matcha powder tin, pint glass, serving spoon and electric whisk. With instructions inside, homemade matcha lattes will become the best warming balm for cold winter months outside sunny L.A. Order here. –Ulysses James Salcido III
Marseille
Fer à Cheval Marseille Soap
This body-cleansing cube is so emblematic to Marseille it has the city in its name. Savon de Marseille soap is beloved for its hypoallergenic, skin-moisturizing and multi-purpose qualities like soothing burns and washing out stains. Reputed worldwide, savon de Marseille has as many knockoffs as Louis Vuitton – 90% are fakes. Only four companies still use the centuries-old method with all-natural ingredients like Provence’s green gold: olive oil. Our favorite, Fer à Cheval, is the oldest running, crafting the soap in traditional cauldrons since 1856 (we have a whole story on it here). This technique gives the soap its long shelf life. Hence, why some prefer to show off, rather than shower with, the aesthetically-pleasing cubes. Order here. –Alexis Steinman
Le Panier Basket
Leave it to the French to make palm leaves chic. These woven baskets, panier in French, are de rigueur for shopping at farmer’s markets. Inspired by the ones Provencal women used when harvesting crops, now the paniers are filled with local cheese, bread, and fresh-plucked produce. Their stylish leather straps make them equally apt for home décor, like for stocking slippers or blankets. Marseille has a particular connection to these baskets. Our oldest neighborhood is called Le Panier. Plus, given their popularity in North Africa – paniers are predominantly sold at the city’s Maghreb boutiques – they illustrate Marseille’s interweaving of cultures from both sides of the Mediterranean. Order here. –Alexis Steinman
Mexico City
Backstreet Mexico City Box
Filled with products from the people who are part of our Mexico City tours and trips, our Backstreet Mexico City Box showcases the many layers of this incredibly diverse metropolis. Like the Almendrado mole from the family-run Moles México in Milpa Alta, a village-like area on the southern edge of Mexico City (while in town we also found a source for heirloom beans that are rarely seen outside of Milpa Alta’s markets). And the cacao treats from the family-run Chocolatería Macondo, located near the site of the 2,000-year-old Teotihuacan pyramids, including a cacao-rich bar for baking or nibbling on and a package of powdered chocolate to make hot or cold drinks. Order here.
Clay Jarritos
Since prehispanic times, clay has been the material of choice in Mexico to create pottery, utensils, and decorative items. Red clay, earthy and naturally beautiful, is present in kitchens and homes across the country. These adorable clay jarritos will immediately bring to mind a refreshing Cantarito – a Jalisco-born cocktail made with tequila, grapefruit soda, citrus juice, and lots of ice to brave the heat. The rim, of course, should be generously seasoned with salt and powdered chili. And while this set of six is ideal for a cocktail-filled party, who’s to say you can’t have your daily sip of water or aguas frescas in a clay jarrito? Order here. -Cristina Alonso
Mexican Oilcloth
Step into a fonda or taquería in Mexico, and many elements will immediately thrill your senses: the smell of food, the sound of lively conversation, and the color of bright, cheerful oilcloth covering the tables, making you feel immediately welcome. Technically speaking, oilcloth is a cotton tablecloth that has been coated with a layer of PVC, making it waterproof and more durable. But the Mexican versions, of course, go beyond the practical aspect: colorful patterns featuring flowers, fruit, and animals make these spill-proof items true icons of our culture. Order here. -Cristina Alonso
Naples
Babà in a Jar
Probably the most iconic Neapolitan dessert after sfogliatelle, the babà is a soft, fluffy, and spongy leavened cake soaked with liquor, usually rum. It comes as a puffy ring cake or in mushroom-shaped single servings. Today, you can find variations with syrups or local spirits, and it’s sometimes baked in jars to preserve the taste and for ease of transport. Chef Gennaro Esposito and pastry chef Carmine Di Donna – who snagged two Michelin stars at La Torre del Saracino restaurant in Vico Equense, near Sorrento – offer a delicious rum version with a special gift bag. Order here (shipping to the US is possible via e-mail request).
San Marzano Tomato Sauce DOP
This ready-to-use gourmet tomato sauce is not like anything you’ll find in the grocery store. It’s made exclusively with PDO-certified San Marzano peeled tomatoes from the Agro Sarnese-Nocerino area, in the province of Salerno just south of Naples. This is where the Marrazzo family has been preserving locally grown vegetables since 1934. Seasoned with extra virgin olive oil, Tropea onion, garlic, basil, and salt, this versatile sauce is perfect for making a delicious pasta dish and bringing back memories of your last (or next?) trip to Naples. Order here. –Luciana Squadrilli
New Orleans
Hubig’s Pies
Hubig’s Pies are a cult classic in New Orleans – the palm-sized turnover pies with their sweet fruit fillings have been around since the 1920s, sold at supermarkets, pharmacies, convenience stores, and corner shops around town. After a devastating fire destroyed the Hubig’s factory in 2012 and a nearly 10-year hiatus, the beloved hand-pies made a triumphant return in 2022. You can even order a Hubig’s Dozen online, which lets you mix and match any of their classic flavors: Apple, Blueberry, Chocolate, Coconut, Lemon, Peach, Pineapple, or Sweet Potato. Order here.
Elmer’s CheeWees
We created the cheese curl back in 1946 and have been making our delicious baked snack ever since. Elmer’s is The Big Cheese of New Orleans for a reason!
Elmer’s Fine Food got its start as the Miller Candy Company in 1855, from which it was passed down to Augustus Elmer and eventually his five sons. The company, looking to diversify its products during the Great Depression, began producing a unique kind of puffed, cheese flavored corn curls. In 1939, Morel M. Elmer Sr., held a contest in New Orleans to name the famous cheese curls, and CheeWees was the winner. The rest is history. For any CheeWees fanatic (or the perfect introduction for a newcomer), Elmer’s Louisiana Combo has got it all: a 27-count combination box of Elmer’s CheeWees and Zapp’s Potato Chips. Order here.
Oaxaca
Jícara mezcal cups
In Oaxaca, the birthplace of mezcal, there are many ways to enjoy this sacred spirit. Artisans from the town of Pinotepa de Don Luis have used dried gourds to make jícaras, small traditional drinking vessels. Jícaras have been used since ancient times to drink chocolate, pulque, and other liquids. The small bowls are typically made from clay or, in this case, the gourds from the calabash tree which are then sanded and hand-carved with nature motifs. Order here.
Pasilla Mixe Chiles
The chile pasilla mixe is a rare type of chile endemic to the Sierra Norte region of Oaxaca. While dried chiles are a staple in Mexican cooking, the pasilla mixe chile is renowned for its smoky flavor, achieved through an artisanal drying and smoking process. The dried pasilla mixe chiles can be used to add their rich, bold touch to sauces, stews, or soups, or to prepare chintextle, a deeply flavorful chile paste used for cooking. Order here.
Palermo
Pesto alla Trapanese
For those dreaming of sitting on a patio in Palermo digging into a warm plate of pasta, this may be the next best thing. Pesto alla Trapanese originates in nearby Trapani, a flavorful Sicilian pesto made with dried almonds, basil, extra virgin olive oil, and dried tomatoes, giving it its signature red hue. It differs from its more internationally famous cousin, the green pesto alla Genovese, which uses pine nuts. This version in a jar can be added to pasta, served with bread, or – let’s be honest – eaten on just about anything. Order here.
Almond Paste
Almonds are among Sicily’s many beloved local ingredients, and make their way into dishes both savory and sugary, famously flavoring the island’s many sweets. This Sicilian almond paste is made from 100 percent locally grown almonds, peeled, roasted and ground into a creamy spread. It can be mixed into batter for cookies or cake adding new depth of flavor, or enjoyed simply spread on a cracker or slice of fruit, as you would with peanut butter. Order here.
Porto
Spun Yolks Maker
This funky three-tube funnel is the secret to making some of our favorite egg yolk-laden Christmas desserts, including spun sugar yolks, lampreia de ovos (egg lamprey), certain cakes, and even toppings for chocolate logs. While you can readily find spun egg desserts in Porto’s bakeries, they’re easy to make at home! Simply pour beaten egg yolks through the device into a pot of boiling simple syrup, swirling in a circular motion. The Portuguese are believed to have introduced this technique to Asia, where you can still find it in Thai and Japanese recipes. Order here.
Faucet Sardine Soap
We’ve said it before: The sardine is an iconic ingredient of Portugal. We’ll probably never be able to stop recommending sardine-related items, and this cute soap-on-a-rope is more than what it seems. It’s both fun and functional, and is also locally handcrafted at Castelbel in Porto. Hang it over the kitchen sink for easy access – it’s marketed as a neutralizer for lingering odors from garlic, onions, and of course, fish. Portuenses have a deep love of fish and a long history of fish canneries. You can learn all about it on our new tour, Sardine City, up in Matosinhos. Order here. –Célia Pedroso
Queens
New York Bagels
Factory-made, commercially packaged bagels are available throughout the United States, but they can’t compare with the NY-made, small-batch beauties from Utopia Bagels in Whitestone. Hand-rolled and kettle-boiled, they have a texture – a little crusty outside, soft and chewy inside – that’s hard to find outside the city limits. Naturally, Utopia makes the classics including poppy, sesame, and everything, as well as sweet varieties such as cinnamon raisin and novelties like jalapeño cheddar. But also consider the old-school rye or pumpernickel bagels, perhaps spread with scallion cream cheese or whitefish salad, for a true taste of Queens. Order here for local deliveries, and here for the rest of the US.
Chorizo bundle
Despaña is the city’s best-known importer of gourmet foods from Spain: jamón, tinned fish, olive oil and vinegar, candies, and sweet preserves. A half-century ago, however, the business had its beginnings in Jackson Heights as a small chorizo factory, and it still manufactures its own Spanish-style pork sausages today. Despaña’s chorizos bundle includes five varieties, among them the complexly spiced chistorra, the richly flavored morcilla, and the diminutive but potent mini chorizo. All are delivered fully cooked, ready to embolden a favorite recipe or, once warmed and sliced, to be paired with a robust red wine and enjoyed as tapas. Order here. –Dave Cook
San Sebastian
Sal de Añana
For the Basque explorer Juan Sebastián Elkano to finish the world’s first circumnavigation, one key ingredient was necessary on board: salt. It was Basque salt that fueled the daring voyages that expanded the known world, keeping food preserved and edible. For over 7,000 years, the salt springs of Álava have flowed, their precious crystals harvested from the Valley of Salt. This is the very same salt that seasoned the cod brought back from the New World, enriching the tables of San Sebastian and shaping its culinary heritage. This blend of Sal de Añana combines that history with rosemary, thyme, basil, marjoram, and oregano. Order here.
DIY Gilda Kit
Spicy, salty, and seductive, the Gilda is the quintessential pintxo in the Basque Country. Legend has it that Rita Hayworth’s unforgettable performance as the titular character in the 1946 film Gilda was how the tapa got its name. This simple combo of green olive, Cantabrian anchovy, and a guindilla pepper encapsulates one of the most iconic flavors of the region While it would be delicious enough to skewer these three ingredients, the true magic lies in the Gilda’s unwritten touches: a drizzle of the best olive oil or a subtle hint of fine vinegar – everyone has their own twist. So, when preparing a Gilda, bring some creativity of your own. Order the olives, peppers, and anchovies all at Mercado Central NYC. -Sasha Correa
Tbilisi
Walnut Murabba
Murabba are sweet preserves that can be made of all manner of ingredients from pine cones to watermelon rind. This uniquely Georgian version celebrates Georgia’s favorite nut, the walnut. To make it, the nuts are picked while unripe and green, ensuring that the shell has not formed. The laborious cooking process includes peeling, rinsing, drying, and boiling the nuts in a spiced syrup to produce the final product. They are a delightful treat nibbled by themselves straight from the jar, or delicious chopped and sprinkled on top of dishes like porridge or kikliko, a kind of Georgian french toast. Order here.
Tkemali
No Georgian home would be complete without a bottle of tkemali, and there is nothing quite like the flavor of these plum sauces. Sometimes likened to ketchup, this comparison only captures some of the applications of tkemali. Equally at home lathered on barbecued pork or potatoes, its tartness shines especially brightly when paired with meats. These sauces capture the fresh spirit of spring, when piles of cherry plums first appear for sale, and the markets where women sell their homemade tkemali from stacks of refilled bottles. Learn more about how this plum sauce is made and enjoyed here. Order here. -Rowan Twine
Tokyo
Asahi Salmon Flakes
Japan is famous for jazzing up rice in a myriad of ways. As far back as the 13th century, they have been drying different types of fish – including salmon, once considered the poor man’s fish – and breaking them up into tiny flakes. These flakes are the perfect addictive ingredient to add a little bite of salty umami to your bowl of rice or homemade onigiri (rice balls). The salmon used for these flakes are from the island of Hokkaido, an area renowned for having the highest quality of fresh produce and fish. Order here.
Tamagoyaki Omelet Pan
Tamagoyaki is a layered, sweet, and salty omelet made with egg, sugar, mirin, and dashi (fish stock). Originally created as an affordable peasant food during the Edo period (1603-1867), these fluffy bundles of joy have stood the test of time and are still widely eaten all over Japan. The layered dish is usually challenging to cook, especially in circular pans, but these small and rectangular ones make the folding process a cinch.The Nambu ironware, produced in Iwate prefecture for over four centuries, distributes heat evenly, ensuring the perfect tamagoyaki every time. Order here. –Ken Kawabata
Tokyo Backstreet Box
Tokyo may be a megacity of more than 20 million people, but there are neighborhoods where the rhythm of daily life is more accessible, especially when it comes to eating. From old specialty shops to modern department store food courts, in these places the traditions and the communities they nurture are still identifiable. That’s especially the case in Kichijoji, the quintessential Tokyo neighborhood that’s the setting for our food walk and whose everyday food-focused rituals are the inspiration for this Backstreet Box. With it, you’ll be able to recreate some of those rituals in your own kitchen, bringing some of the magical flavor of Kichijoji and Tokyo into your life. Some of the items in the box include: awase dashi, a versatile everyday staple for making sauces and soups, aged yuzu miso, matcha arare (rice crackers) and more. Order here.
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