Paco de Santiago explains how migration transformed Tacubaya, Escandón and the everyday foods that now define Mexico City.

A Little Tokyo institution where handmade imagawayaki and other Japanese festival snacks have drawn crowds to the window since 1968.

From naengmyeon and kong-guksu to chilled chicken broth and buckwheat jelly, these are the cold noodles and soups that define summer in Seoul.

A nearly century-old Bangkok coffee shop where Thai-style Western breakfasts, kaya custard, and hand-written receipts keep the city’s old morning rhythms alive.

A tiny Armenian restaurant in Le Panier where Astghik Sargsyan turns family recipes, Provençal produce, and precise modern technique into colorful plates full of warmth.

A lively Guadalajara breakfast spot where native corn, fresh masa, and expertly made tortillas shape every plate.

The best meals in Naples often come without fanfare: a chalkboard menu, a crowded room and a plate of something unforgettable. This guide rounds up the trattorias and tavernas we love most for classic Neapolitan cooking.

Izmir eats with one foot in the bazaar and the other by the sea. This quick primer covers the old-school meyhanes, neighborhood markets, bars, restaurants, and essential dishes that help define the city’s food culture.

A Bangkok street food institution where smoky Thai suki, grilled scallops, and banana leaf-wrapped sea bass draw crowds to an alleyway original near Chinatown.

A Namsan restaurant serving king-sized Korean pork cutlet alongside brassware bibimbap, savory jeon, and house makgeolli made in honor of the mountain’s old name.

At Gebar, four cousins honor their grandmother’s Lebanese cooking with kafta, tabbouleh, kibbeh, hummus with beef and baru nuts, and a Lebanese-inflected prato feito inside Rio’s São José Market.

A relaxed Belleville bistro where oysters, seasonal seafood, thoughtful wines, and an easy neighborhood warmth make Soces feel like the kind of place people return to often.

From humble 18th-century street food to a high-end ingredient in Michelin-starred kitchens, we trace the rise of taralli, Naples’s much-loved snack.

A small Thessaloniki cheese shop where Christos Kontonikolas sells feta, mizithra, yogurt, kefir, butter, and aged cheeses made from milk sourced near his mountain village of Dryovouno.

A mapped guide to 10 of our favorite markets in Madrid, from traditional grocery halls and seafood counters to tortilla, natural wine, tacos, Peruvian pastries, and Chifa lunch.