Tacos Adobada @ Taqueria la Fondita
The adobada pork tacos at Taqueria La Fondita nestle chunks of red chili-marinated pork deep in soft blankets of corn tortillas. A drizzle of cool green tomatillo salsa over the top brightens the spicy meat, and the whole thing is garnished with chopped onions and cilantro. The taqueria is really nothing more than a truck parked next to a metal tent -- open to the elements (but who needs walls when you've got tacos), but that keeps the prices down. For just $4.99, you get three tacos (adobada or any of the other meats), rice, beans and a soda. Not to mention the grilled onion and jalapeño pepper that come with -- the perfect final touch for the adobada tacos!

Oakwood Smoked Ribs @ Pig Floyd's Urban Barbakoa
This Latin-American and Southern BBQ fusion joint in Orlando’s Mills 50 district has a nice list of bites, including Matambre smoked brisket sandwiches topped with egg, Indian Butter chicken tacos and fried yuca. But it's all about the Oakwood Smoked St. Louis Barbecue Ribs here. Succulent. Juicy. Sweet, yet refined. Delicious.

Bread Pudding @ Tin Angel Cafe
Fans head for this hip bistro with local art on the walls and a menu of European dishes that use farm-fresh ingredients. But the real prize is Tin Angel's award-winning bread pudding. It changes every day, but it is always sautéed in butter and topped with carmel and a classic crème anglaise.

Chicken Wings @ Anchor Bar
Who would have guessed a late-night snack prepared by Teressa Bellissimo for her son and his friends would turn into an international phenomenon. There would be no Buffalo Wing without Anchor Bar. Since 1964, Anchor Bar has been one of the most popular restaurants in Buffalo. Visitors from all over the world travel to Anchor Bar to try this famous fried specialty. The restaurant is the closest thing we have to a chicken wing museum, the décor caters to the wing-happy crowd and chicken memorabilia lines the walls. And even after more than 50 years, Anchor Bar still serves a damn good chicken wing. They are piled on a large metal tray and accompanied with blue cheese (no ranch, don’t even ask) and celery, which are true chicken wing eating staples. Their standard medium sauce, a mix of Frank’s Hot Sauce and butter, is considered the standard for the greater Western New York area. Anchor Bar has recently expanded, even into Canada, but make sure you visit the original historic location on Main Street in downtown Buffalo for a true wing experience.

Pan Marraqueta de batalla @ Pan Marraqueta
Simplicity itself, a marraqueta bun makes any meal in La Paz a treat. It’s your faithful friend to soak up butter and jam in the morning or spicy juices at lunch. But, as any paceño knows, freshness is key - it is never better than in its first hour of life. These palm-sized loaves have a thick, crunchy crust, almost reminiscent of a sourdough loaf, and a chewy interior pocked with air bubbles. The bread is baked in El Alto, brought down mornings and evenings, and arrayed in giant baskets on the sidewalk of Figueroa and Santa Cruz streets just behind Mercado Lanza. It is a treat to line up and take part in this daily ritual. Watch the women bag marraqueta buns by the dozen, soak up the smells of fresh bread and the sounds of the city, and when your turn comes, get yourself a couple) and stroll over to Lanza for a breakfast juice, maybe a coffee to dunk your bread in and go on about your day, confident you've started with your finger firmly on the paceño pulse.

Charquekhan @ Charquekhan Oruro El Fogon
Bolivian charque (jerky) won’t appeal to everyone. Llama meat is salted and sun-dried, then boiled, shredded and dried again. The result, rather chewy, salty strings of jerked meat, are served over a bed of corn, with a few boiled potatoes on the side and a slab of Andean cheese on top. Done well, in its traditional home of Oruro, with good ingredients, the flavors are intense, but a little dry for most. Be sure to order a cold beer to chase it all down. Here, the owners/cooks are Orureños and render as good a version as you’ll find in La Paz.

Wallake de Trucha  @ El Acuario
As you turn into Valentin Navarro, a little alley off Calle Bustillos, you know you've come to the heartland of trout in La Paz. You can buy it fresh, or fried in the monstrous iron pans there in the street, or duck into El Acuario for a little-known regional treat, the wallake de trucha (trout). Most commonly cooked in the heights outside of La Paz around Lake Titicaca, this is the perfect dish to beat the effects of altitude that tend to weigh you down in La Paz. Trout, fresh from the lake, is boiled with potato, chuño (the freeze-dried potato so loved here), onion, garlic and a generous helping of chili and a green herb called coa (in Peru, muña) that has a sharp, refreshing, almost eucalyptus flavor. The soft, warm pink trout is a treat, while the bite of the chili and the coa, widely used to aid digestion, will leave you feeling great.

Salteñas @ Saltenas Stadium
The best salteña is probably the fiercest debate in day-to-day Bolivian life. Each city claims theirs are the best, and everybody has their spot, their best place in town. The guys at Salteñas Stadium make no great claims, they just whip up batches of big, juicy pastry treats with just the right amount of spice, and by 10:30, there is barely a crumb left to show what has passed. Enough said. Just get there early. For a more accessible, if not quite as special salteña, try one of the four outlets of Paceña la Salteña, a small chain of salteña stores that do a fine job of baking this traditional pastry. Check their website to find the closest: http://www.pacenalasaltena.com

Pasties @ Philp's
Any pasty lover in West Cornwall knows to head to one of four Philp's shops at lunchtime. Their classic Cornish pasty has a golden shortcrust pastry and is filled with the finest Cornish skirt steak, along with perfectly seasoned potatoes, onions and swede. Minced beef, chicken, cheese and vegetable pasties are also available.

Fricasse @ Las Rieles
Las Rieles started 50 years ago as a little roadside stall outside its current location. Customers gave it its name years later, referring to the “rieles” or tramlines in the nearby street as they directed friends and family to La Paz’s best fricasse. Chunks of pork are marinated in yellow chili paste, garlic and cumin, then boiled with maize and chuño for a few hours. It makes a spicy red broth with succulent and tender pork to chew on, and served with a delicious pan marraqueta to soak up all that juice. Best avoid peak lunch hours as the place, though spacious, fills up fast. They also make among the best chicharron in the city, so go with friends and order both!