Even the pigeons of Copacabana know that Galeto Sat's – the old, ugly botequim located on the first block of Barata Ribeiro Street – has become one of Rio’s most important bohemian institutions since it was acquired by the Rabello family 10 years ago. The new owners changed the spirit of the bar, making it a hit – especially for those who love to eat and drink well, all night long. Even Anthony Bourdain turned the spotlight on this place for his TV show, “No Reservations.” The one problem that remained, however, was its size. Because the bar is very small – just 30 seats – it’s always crowded.

Behind a discreet entrance on one of Lisbon’s principal avenues, a sophisticated environment with a minimal interior houses a loyal Luanda-Lisboa jetset crowd who is here for the great food – and great music. Poemas do Semba, its walls decorated with black-and-white photographs, is an unlikely find in this neighborhood. Santos is the former stomping ground of the Portuguese nobility; today some of their former palaces have been turned into embassies or luxury hotels. Students and a design-y crowd have taken over as well, thanks to the nearby college. This exclusive African restaurant was opened in 2014 by the famous Angolan singer Paulo Flores, a semba exemplar who has numerous albums to his name.

Athletes, spectators and everyone else gathered in Rio for the Summer Olympics will have no shortage of good eating options – and not just in the usual touristed areas. We’ve rounded up some of our favorite spots around town. CADEG The 100,000-square-meter market is divided into three warehouse-style floors, with a pavilion just for flower sales at the rear of the second floor. (The building sits on an incline, so you can enter from the street either on the ground floor or from behind the second.) The market is open 24 hours. Early mornings on Thursday and Saturday are the top time for flower shopping. Saturday afternoon is Cantinho das Consertinas’s Festa Portuguesa, with up to 1,000 attendees queuing for a host of salt cod dishes on the second floor.

Dear Culinary Backstreets, I keep hearing buzz about “yangmei” season in Shanghai. What’s all the fuss about this fruit? What’s in a name? Shakespeare could just as easily have written, “A yángméi (杨梅) by any other name would taste as sweet.” This little red Asian fruit has a plethora of monikers: Myrica rubra, Chinese bayberry, yamamomo, Japanese bayberry, red bayberry and waxberry. But a decade ago, the sweet and sour fruit was rebranded as the yumberry in the United States (where it is sold in juice and powder form, but not fresh, due to an import ban on the live fruit) to stand out from other exotic “superfoods.”

Halfway between a French bistro, a Nordic café and a Spanish casa de comidas (a traditional small family-run eatery where the menu changes according to season and the market), Santa Gula is the perfect place to sin – gastronomically speaking – in Gràcia. Hidden in a small and peaceful square, Santa Gula, or Saint Gluttony, is truly heaven amid Avinguda Diagonal’s commercial buzz. This cozy restaurant with its wonderful outdoor terrace (set up in spring and summer) is without a doubt one of the neighborhood’s best well-kept secrets, attracting a crowd of faithful customers, from locals and area office workers to foodies from across the city.

As Mexico’s northern neighbors look forward to early spring rains, in Central Mexico, the dry season will continue having its way with the landscape into May, sometime even June. The sun shines hotter by the day; dust blows scratchily against yellowed and crackly brush and scraggly, twisted branches of mesquite. Mexico City is located on desert plateau, and there, amongst the dry spines of the cacti, there are signs of new life well before the rainy season of summer officially begins. Red, orange, fuchsia and yellow blooms splash across the arid desert regions. From Sonora in the north, south beyond Mexico City to Puebla, even including parts of inland Veracruz and Oaxaca, the cacti burst into color.

They weren’t easy to spot at first: tiny green shoots with reddish roots, scarcely an inch high, poking out of the mud along the banks of a brackish stream near the Aegean town of Alaçatı. From these unpromising beginnings come a dish known to nearly every patron of a Turkish meyhane: nutrient-rich deniz börülcesi (samphire), typically served boiled and dressed with olive oil, lemon, and garlic. The simple word ot, which translates to “herb” or “weed,” doesn’t do justice to the important – and delicious – role these wild greens play in the cuisine of Turkey’s Aegean region. Though most commonly served as zeytinyağlılar, dishes “with olive oil” like the classic deniz börülcesi salad, their versatility was on full display at the recent Alaçatı Ot Festivali, an annual celebration of all things leafy and green.

One of the great joys of spring in Japan is anticipating the appearance of sansai, or mountain vegetables. When cherry blossoms begin to flutter on warming breezes, hikers take to the hills to forage for the first wild edibles. Supermarkets mount special displays of packaged (and unfortunately often hot-house-raised) young sprouted leaves, shoots and tubers. Restaurants proudly offer up special seasonal dishes, providing an opportunity to bring the freshness of the outdoors to the table, even in the inner city. A bounty of deliciousness awaits those fortunate enough to get out of Tokyo and roam the hills. Fukinoto, taranome and warabi form a trifecta of green vegetables gleaned from mountain walks. Cooks wait all year to prepare dishes of these fragrant yasai veggies.

Wild greens or horta (χόρτα) are an ancient and still very important ingredient in traditional Greek cuisine (and happen to have exceptional nutritional value to boot). Every season brings different varieties: some more bitter, some milder and sweeter, some naturally salty, all with different textures and shades of green. Almost every single taverna around Greece includes horta in the salad section of the menu. These boiled greens served with virgin olive oil, sea salt and plenty of freshly squeezed lemon juice are one of the most common salads enjoyed throughout the year, usually with fish, but sometimes also with meat. When eating out, Greeks typically ask the waiter what type of horta the restaurant serves, as they know it depends on season, region and availability of each variety.

In Shanghai, wet markets hold the telltale signs that spring is finally upon us. Stalks of asparagus as thick as a thumb spring up first, alongside brown and white bamboo shoots so freshly pulled from the earth that dirt still clings to their fibrous shells. But the most exciting spring green is fava beans (蚕豆, cándòu), also known as broad beans. Their short season in Shanghai – usually just about four to five weeks – means they’re in high demand, and stalls are filled with workers shelling the labor-intensive beans by the bushel.

Dear Culinary Backstreets, I’m on my way to Tokyo in the next few weeks and wanted to enjoy the cherry blossoms at a typical hanami celebration. Where can I find such a celebration, and what kind of food can I expect and where can I find one? We can fully understand why you want to partake of a hanami, or cherry blossom viewing party, as most Japanese people do. The ritual has been around for over a thousand years in Japan. Cherry blossoms – sakura – will bloom in lavish displays of wonderful pink magic all over Japan, starting on the southern island of Kyushu at the end of March and moving north to Hokkaido by the end of May.

Three humble ingredients – potato, cabbage and bacon – that’s all it takes to cook trinxat, the quintessential Catalan wintertime comfort dish. Potatoes and cabbage are boiled and mixed with fried bacon, and everything is cooked as a mash in a pan until it resembles a potato omelet. Its simple ingredients and even simpler preparation are exactly what make this dish so delicious.

Editor's note: As Rio gears up for the 2016 Summer Olympics, CB has been exploring the backstreets of the city's Olympic Zones in search of gold-medal eateries. This is the first dispatch in the series. Barra da Tijuca was meant to be the best of Rio without its worst. Sandy beaches with no pickpockets. Top-notch shopping with no annoying squawking vendors. Playgrounds with no worrisome outsiders – because those playgrounds are inside gated condominiums with guards who sometimes have pistols tucked into their belts. The Avenida das Américas is 14 lanes wide, enough space for everyone to have their own car and leave the bus lanes to the white-uniformed maids and servicemen and women who bustle into Barra each day.

You can’t have Christmas in Greece without melomakarona and kourambiedes, two traditional cookies that are present in every household this time of year. The former were once prepared for Christmas and the latter for New Year’s, but gradually the two treats became inseparable (because why have one when you can have both?). Kourambiedes (the singular is kourambies) are believed to originate from the Azeri Iranian city of Tabriz, where they are called qurabiya. The Greeks, it appears, borrowed the name for their cookie from the Ottomans, who called them kurabiye (kuru meaning “dry” and biye meaning “biscuit”). Besides in Greece, variations of kourambies can be found throughout the Middle East, Turkey (kurabiye), Cyprus (kurabies), Albania (kurabie) and Bulgaria (kurabiiki), as well as the Andalusian part of Spain and Mexico (polboron).

Foreigners tend to see Rio as stretching from the Christ statue to the beachside neighborhoods, from Copacabana to São Conrado; the rest of the city just provides passage to the Atlantic. That’s a shame. Neighborhoods like Jacarepaguá, Madureira and Bangu have vibrant lives moving at a breathless pace and more intriguing locales than the typical postcard views of the city. Even those of us who have made our homes here can miss these charms. For example, it was only after three and a half years living in Rio that we saw for the first time Madureira’s Baile Charme, a hip hop/electronic music dance party where extraordinarily fashionable attendees do choreographed line dances, and which takes place under a highway overpass about an hour away from the beaches.