Bar FM @ Bar FM
Bar FM, located in the center of Granada, is an exquisite restaurant serving the best fish/seafood in all of Andalusia. It is the finest place to treat yourself to seafood and fried or grilled fish. Francisco Martínez and Rosa Macías, his wife, opened this establishment in a neighborhood on the outskirts of Granada thirty years ago. They are masters of frying and a la plancha techniques. At Bar FM you will find the best shrimps and scampi, prawns, fine shells, red mullets, pijotas, baby squid, squid... And a Russian salad that invites you to return. The quality of the seafood here is super fresh and sensitively and accurately treated. Bar FM daily ships its products from Motril on the Mediterranean coast which is close to Granada.

Maria's Cafe @ Maria's Cafe
How did a Mexican restaurant so humble end up in the New York Times, Wall St Journal, and Texas Monthly? In the San Antonio/Austin dispute over the birthplace of breakfast tacos, places like Marias carry the flag with their chorizo (and fried) egg taco on buttery flour tortillas. But this under-the-radar gem has been serving other Tex Mex combinations like the Minion with smoky brisket and crunchy migas. Check out their Puff-chilada - a chile con carne and cheesy goo concoction on a puffy, red tortilla. All the knickknacks just add to the charm.

Heroic Italian @ Heroic Italian
The Northern California HQ of the famous OMG sandwich can be found in the Castro where brothers Jeffrey and David bring you the highly sought-after Italian American sandwich where imported Italian cold cuts are used instead of the usual Boars Head and Columbus cuts used all over town. Topped with house-made giardiniera and served on freshly toasted ciabatta - this re-invents the sandwich we all grew up with.

San Antonio Pig Stand @ San Antonio Pig Stand
San Antonio's Pig Stand was a historic chain of fast-food restaurants that originated in San Antonio, Texas, in the early 1920s. The chain was known for its barbeque, burgers, and carhops that served customers in their cars - a first in America. The first Pig Stand was opened in 1921 by Jesse G. Kirby, who had the idea to use a portable gas grill for cooking and serving food to customers in their cars. The concept was a hit, and soon there were Pig Stand locations throughout Texas and other states. One of the most famous Pig Stand locations was on Broadway Street in San Antonio. This location, which opened in 1927, is often referred to as the "Mother Ship" of the Pig Stand chain. It was known for its distinctive pig-shaped neon sign and its carhops which wore pig-tail hats. Today, there is only one original Pig Stand location still in operation. It is located in San Antonio and has been designated a historic landmark by the city. The restaurant still serves many of the original menu items including onion rings, Texas Toast and Chicken Fried Steak sandwiches all of which they are credited with inventing/popularising. Although the chain no longer exists in its original form, the Pig Stand legacy lives on in this single location as well as in drive-through restaurants that can be found across America. Jesse Kirby's vision of providing fast, convenient service to customers in their cars helped shape the fast-food industry as we know it today and it is worth stopping by here to experience an echo of a bygone era.

Charcoal Grill @ Charcoal Grill
Ignacio "Nacho" Anaya invented nachos in 1941 at the Victory Club in Northern Mexico just across the border from Eagle Pass Texas. Although the Victory Club and Nacho's Restaurant are no longer open, the recipe was "inherited by the Charcoal Grill restaurant where you can try the original recipe. It had only 3 ingredients: Tostadas, Wisconsin cheese, and after broiling them - a slice of Jalapeno. While these are a far cry from the heaps of loaded chips you find today...XtremeFoodies loves the original. Drive to Piedras Negras with your passport on October 21st to enjoy these treasures during the annual nacho festival.

Carnitas Don Raúl @ Carnitas Don Raúl
Don Raul in Morelia is one of the legends of pork Carnitas in Mexico. His famous hand-made copper vats fry luscious cuts of pig in a boiling cauldron of heat in the early hours and sell out every day. If you are not up for the 16-hour drive, you can try the new outpost in San Antonio from Michelle Munoz - Don Raul's daughter where they have faithfully replicated the flavours of Carnitas "Estilo Michoacan".

Hermanos Alba @ Hermanos Alba
Hermanos Alba is one of the holy trinity of regional seafood temples in Malaga alongside Jacinto and Jose Marinos. 100% of the seafood is purchased at the local port of "La Caleta de Vélez" which is 24 minutes away. Pair with some of the wonderful local white wines like the 95-point "Badman". Stupendo!

Jacinto Restaurante @ Jacinto Restaurante
This overlooked treasure is a gem in Spain’s seafood crown. Pristine ingredients are prepared with the skill of a local clientele in the know. This is one of the very finest restaurants in Malaga.

Marisquería Los Marinos Jose @ Marisquería Los Marinos Jose
Los Marinos Jose in nearby Fuengirola is one of the finest seafood restaurants in Spain, sourcing the best ingredients. They will saute, salt bake, and tableside press all manner of sea creatures in all ways of deliciousness. Arrive early and point at the creatures on display at the entrance. Wet dreams are made of this.

Forastera @ Forastera
A casual and intimate restaurant serving superb value tasting menus based on fresh produces available from the market. The menu is all about the balance of flavours showcasing a refreshed approach to traditional cuisine using seasonal ingredients. This is a place where simple vegetables are transformed into delicacies. Chef Txisku Nuévalos, who’s from the Valencia region, met his wife Laura when they both were working at Nerua in Bilbao, the city where she’s originally from. He decided to bring her, as an outsider, here to set up his dream restaurant hence the restaurant name, Forastera (meaning "outsider"). Every service is run solely by the couple themselves, Txisku in the kitchen and Laura at the front of the house. That's why they can only take on a small number of diners for each service, so reservation is a must and by calling only.