Forget about Christmas. In Greece, Easter is the main event, one where food, naturally, plays a starring role. It is also very much a holiday celebrated in the countryside: most Athenians go back to their villages during the holiday to be with their extended family and enjoy the Easter-related culinary delights of their home region.

The idea behind the “Migrant Kitchen” lunch series, first organized in Istanbul this fall by Istanbul Eats and Culinary Backstreets, is simple: get locals to sample the food of some of the immigrant communities living in their city and, through that experience, to learn more about those often invisible communities. In Istanbul, the series gave locals a taste of some fantastic Cameroonian, Liberian and Ethiopian delicacies.

With its high walls lined top-to-bottom with a colorful array of bottles, the tiny Quimet & Quimet, a charming tapas bar in El Poble Sec, could easily be mistaken for just another wine shop. But step inside this culinary cabinet of wonders, one of the most famous and beautiful bodegas de tapas in Barcelona, and you will be magically whisked into another world of edible and drinkable delights.

Though it may seem bewildering or even exotic to outsiders, Istanbul’s commercial life is actually organized according to a very old, guildlike system that assigns different neighborhoods to the sale and sometimes manufacture of different types of products. If you bottom out in a pothole and need a rot balans, you head up to the Oto Sanayi area. For kitchen and bathroom accessories, the Çağlayan neighborhood is the answer. And when Istanbulites hanker for grilled sweetbreads, or uykuluk, the only suitable place to go is Sütlüce, down where the slaughterhouses used to operate on the Golden Horn.

Update: This spot is sadly no longer open. Until not long ago, Francisco I. Madero was a typical – and rather uninviting – street in Mexico City’s Centro Histórico, uneven and full of potholes, with narrow sidewalks. The avenue was constantly clogged with car traffic trying to make its way to the Zócalo plaza in the center of the neighborhood. In short, it was a mess.

In the realm of Turkey’s small businesses, the esnaf lokantası (tradesmen’s restaurant) hovers above everything like a uniting holy spirit. A good one certainly is divine in nature. Take just about any old esnaf lokantası, and you’re sure to encounter a community that only exists at that particular spot on earth.

Dear Culinary Backstreets, I heard from some friends that everyone smokes in restaurants in Athens, despite the fact that it is not officially permitted. What is the situation, and is there anywhere we can dine without being exposed to smoke?

In 2008, Shanghai’s noodle scene was dealt a mighty blow. A Niang, a granny from the ancient seaport of Ningbo who was famous among local foodies for her seafood noodles, was forced to close her streetside shop after being diagnosed with kidney disease. Over the past few decades, she’d gained a loyal following; her friendly, wrinkled face was a common sight in the dining room, as she often wandered through the hordes of hungry diners to say hello to regulars or wipe up a splash of spilled soup.

In Barcelona, Valentine’s Day is no big deal. On the other hand, on April 23, you had better remember to buy a flower for your sweetheart. La Diada de Sant Jordi is one of the most important holidays in Catalonia, honoring its patron Saint George. The Catalan tradition – inspired by the legend of Saint George’s chivalrous slaying of a dragon to save a princess – is for men to buy roses for women and, in return, for women to buy books for men.

Considering Athens’ position as a top tourist destination, it may come as a surprise that it is only recently that local museums have decided to up their game when it comes to their dining offerings. Worldwide, a good restaurant and café are now considered part of the whole museum-going experience, but it took a little time for Athenian museums to catch on to that, though catch on they have.

On the diner intimidation scale, Shanghai’s Chenghuang Miao Tese Xiaochi – which can be loosely translated as “City God Temple Snack Shop” – ranks pretty high, with aggressive lunchtime crowds and nothing but Chinese character-laden menus for guidance. But the payoff, a baptism by fire in authentic Chinese eating, is worth it. The hungry masses that congregate here have discovered a simple truth: the food here is quick, tasty and cheap – a gastronaut’s holy trinity.

Update: This spot is sadly no longer open. Come Sunday, we often find ourselves strolling through leafy Parque Sullivan, which hosts Mexico City’s largest outdoor art market. The art here ranges from modern to whimsical, abstract to landscapes, created by artists who no doubt have dreams of being the next Diego Rivera or Frida Kahlo. When we get hungry, we usually head over to nearby Sullivan Market to get a taste of the culinary artistry of the food vendors working there. But on a recent Sunday, we decided to follow the advice of friends and try something new in the neighborhood: the gorditas over at Las Laguneras.

Dear Culinary Backstreets, We will be visiting Barcelona with our children. Do you have any good recommendations of places in the city to eat with kids?

Update: This spot is sadly no longer open. In an opinion piece published recently in the Latitude blog of The New York Times, veteran Turkey correspondent Andrew Finkel’s brutally honest appraisal of the state of “New Turkish Cuisine” called much of Istanbul’s restaurant establishment – down to the customers – into question. We’ve had similar misgivings after meals in some upscale nouveau meyhanes where fussy food and too much attention to interior design end up spoiling an atmosphere that is supposed to be fun.

Editor’s note: We’re sorry to report that Saladin has closed. The mezedopoleio – a type of venue where mezes are passed around for all to eat – is traditionally associated with students more interested in getting drunk on cheap alcohol than savoring a nice meal. But tough times require hard drinking, which means that mezedopoleia have recently made a massive comeback in Athenian life. In the historic Keramikos area, Saladin is a venue that does double duty, fulfilling the traditional function of the mezedopoleio while taking the food component up several notches.