Welcome to Your Next Favorite Meal
Travel can be unpredictable, but eating well doesn’t have to be. This list is built for the kind of trip where you’re willing to rearrange your day for one unforgettable plate, whether it comes from a night market, a tiny family-run hole-in-the-wall, or a restaurant with a line wrapped around the block. From nigiri to currywurst, here are 20 dishes you must try in 20 different countries.
1. Japan: Nigiri
If you can, try nigiri at a place that keeps it simple, focused, and authentic. Pay attention to the rice temperature and how lightly the fish is placed on top because that’s where the skill shows. You don’t have to drown it in soy sauce (and you shouldn't), and a quick dip on the fish side is usually plenty.
2. Mexico: Tacos al Pastor
Taking a trip to Mexico? Well, you definitely can't leave without eating your fill of tacos. Look for al pastor sliced straight from the spit so it’s hot, crisp-edged, and juicy all at once. The pineapple isn’t there for decoration, so let it land on the taco and do its job. Ask for cilantro and onion, then add salsa to your comfort level.
3. Italy: Pizza
Go for a classic margherita if you want to taste how great dough, tomato, and cheese can be when nothing’s hiding. The center will be soft and a little wet, and that’s normal, so don’t judge it purely by crunchy-slice standards. The best is to eat it right away while the pie still has that fresh-from-the-oven chew.
Aurélien Lemasson-Théobald on Unsplash
4. Thailand: Pad Kra Pao (Basil Stir-Fry)
Sure, pad Thai is the one you'll mostly see being recommended, but we'll do you one better: pad kra pao. This is the kind of dish that makes you glad you didn’t play it safe. It’s usually spicy, garlicky, and packed with holy basil flavor that hits differently than sweet Italian basil. Order it with a crispy fried egg on top and let the runny yolk calm things down.
5. India: Butter Chicken
Butter chicken is rich without being overwhelming when it’s done well, and the sauce should taste layered instead of just sweet. Scoop it with naan so you get both sauce and bites of chicken in the same mouthful. If you like heat, ask for a spicier version because many places make it mild by default.
6. France: Croissant
A good croissant should crackle on the outside and feel tender and buttery inside. Skip the super-stuffed versions at first and try a plain one so you can actually taste the warm, rich pastry. Get it early in the morning when the bake is freshest; we promise you won’t regret it.
7. Spain: Paella Valenciana
Paella is best when you’re patient and let it come to the table the way the kitchen intends. You’ll want to taste the rice itself, especially the toasted layer at the bottom if you’re lucky. Don’t rush it with extra sauce because it’s supposed to be its own complete thing.
8. Greece: Souvlaki
Souvlaki hits the sweet spot between fast and oh-so-satisfying, especially when the meat is still smoky from the grill. Try it in a warm pita with tomato, onion, and a solid spoonful of tzatziki. If you’re deciding between pork and chicken, go for pork; it's often the one that surprises people.
9. Vietnam: Phở
Phở is all about the broth, so take a generous sip before you add anything. Then customize it with herbs, lime, and chiles until it's tailored to your taste buds. Slurping isn’t rude here, and it genuinely helps with the noodles and steam.
10. China: Xiǎolóngbāo (Soup Dumplings)
These dumplings come with piping hot broth inside, so don’t pop the entire thing into your mouth like an amateur. Lift it carefully, take a small bite, and sip the soup before finishing the rest. Ginger and black vinegar are your best friends at the table, so use them sparingly.
11. South Korea: Bibimbap
Bibimbap is fun because you get to decide how thoroughly you mix it. The gochujang brings heat and sweetness, while the vegetables and rice keep it balanced. If you can find dolsot bibimbap, the sizzling stone bowl adds a crunchy rice layer that’s worth seeking out.
12. Turkey: Döner Kebab
A great döner should taste meaty and well-seasoned without needing to be drowned in sauces. Pay attention to the bread, too, because fresh flatbread can make the whole thing feel like a real meal instead of a quick snack. Add pickles if they’re offered since the tang helps cut through the richness.
13. Peru: Ceviche
You want ceviche that’s bright, citrusy, and made fresh to order. The fish should feel firm and clean-tasting, not mushy, and the onions should still have a bite. If you’re sensitive to spice, ask about the heat level because the chile can sneak up.
14. Morocco: Tagine (Chicken with Preserved Lemon and Olives)
Tagine is slow-cooked comfort that shows off how much flavor you can get from time, spices, and good ingredients. The chicken turns tender, the sauce gets richly seasoned, and the preserved lemon and olives bring a salty, tangy bite that keeps every forkful interesting. Scoop it up with bread so you catch the sauce, the softened onions, and all those little concentrated bits that collect at the bottom.
15. Lebanon: Manakish (Za’atar Flatbread)
Manakish is Lebanon’s go-to flatbread that’s baked to order and comes out warm with a fragrant za’atar topping. You’ll taste toasted thyme, sesame, and a gentle tartness from sumac, and the olive oil keeps it savory without feeling heavy. Try it fresh from a bakery, fold it like a wrap, and add labneh or fresh veggies if you want an extra creamy or crunchy bite.
16. Ethiopia: Doro Wat with Injera
Doro wat is bold, spiced, and usually served with injera that you use as both plate and utensil. Tear off pieces of injera and scoop up the stew so you get that tangy bread with the sauce. If you’re new to Ethiopian food, this dish is a strong starting point and an absolute must-try.
17. Brazil: Feijoada
Feijoada is hearty and meant to be enjoyed slowly, so give yourself lots of time to savor. It’s a black bean stew with rich meats, and it often comes with rice, greens, and orange slices that keep it from feeling too heavy. Try a little of everything in one bite so you get the full intended balance.
18. United Kingdom: Fish & Chips
Fish and chips is at its best when the batter is crisp and the fish inside is still steaming. Malt vinegar isn’t optional if you want the classic experience, so sprinkle it on and see how it changes the flavor. Eat it hot (don't burn yourself, though!), and don’t be shy about dipping the chips in the leftover bits.
19. Germany: Currywurst
Currywurst is straightforward comfort food that somehow never gets old. The sausage is sliced, covered in curry-spiced ketchup, and usually served with fries or a crusty roll. Order it from a busy stand if you can, because that means your order will be made piping fresh.
Richard Mischau, Britta Mischau on Wikimedia
20. United States: Barbecue Brisket
Brisket should be tender with a deep smoky flavor, and it shouldn’t need much sauce to be good. Ask for a mix of lean and fatty slices so you get both texture and richness. If there are simple sides like pickles, onions, and white bread, grab them because they’re part of the full plate.
