Margherita  @ Pepe In Grani
Pepe in Grani, situated 50km from Naples, has become a world-renowned pizza destination. Franco Pepe, the mastermind craftsman behind his delicious pizzas, has painstakingly perfected his closely guarded recipe. Combining ancient techniques and ideal flavors, he has created a masterpiece. He researches and studies the ingredients each day, then develops the dough according to the strength of the flour, the humidity and the temperature. The no-fuss Margherita does not over-complicate the process, but focuses on the finest ingredients, expert skills and Franco's passion to make a delicious, thick-crust pizza. With a combination of light dough and local produce, the Margherita at Pepe in Grani celebrates Italy at its best.

Pabellon Parao @ Cafe Casa Veroes
This hidden, open-air café tucked away in the leafy backyard of a house-turned-museum also is home to Caracas’ tastiest pabellón – a traditional Venezuelan dish. Arrive early and enjoy Casa Mendoza gardens. Then sit down and savor this spicy, juicy masterpiece. White rice, fried plantains (tajadas), black beans (caraotas) and shredded beef are layered in a circle, accompanied by avocado pieces and white shredded cheese. A big fried egg tops it off, highlighted with sea salt.

Hamburguesa Jim Smith @ Fresh Fish Delivery
Hamburger lovers in Caracas look forward to the weekend to meet with Jim Smith at Fresh Fish Delivery. This specialized seafood place in the Altamira neighborhood boasts original sushi dishes and shelves full of take-home delicacies from around the world. On weekends, tables are loaded with generous breakfasts. During lunch, three hamburgers become the stars: The Merritt, the Rybovich and the Jim Smith. The real protagonist, the life of the party, is the Jim Smith, a hamburger with béarnaise sauce that surrounds fresh green asparagus on ground sirloin, mixed with strips of juicy bacon and caramelized onions. All hamburgers come with truffle salt fries.

Lionfish & Chips  @ Cafe Arabica
Venomous lionfish are native to the reefs of the Indo-Pacific Ocean and have found their way to the western Atlantic Ocean, where they are growing in numbers, eating everything and causing severe environmental dangers. Despite the venom they deliver via needle-like dorsal fins, divers are fishing them and cooks in Caracas are discovering their goodness: white, firm and gloriously tasty meat. Café Arabica surprises visitors with lionfish mixed with local ají dulce croquettes and small potatoes strung in kebabs. Dip it in the spicy, creamy Peruvian-style huancaína sauce for an over-the-top experience.

Pho'Rench Dip @ Lardo
This is no ordinary French dip sandwich. Lardo -- arguably the best sandwich shop in Portland -- melds the flavors of a bowl of Pho with a French dip sandwich to make the perfect combination. Roast beef, hoisin and sambal mayo, bean sprouts and pho beef broth are a match made in heaven. Order this sandwich with a side of their signature Dirty Fries, loaded with pork scraps, marinated peppers, fried herbs and Parmesan. You'll be full the rest of the day.

Roast Pork Belly and Roast Duck @ Soi 6 Pochana
This restaurant, within the Sam Yan area of Bangkok behind the famous Chulalongkorn University, serves incredible roast duck and roast pork belly. You can order a single portion of meat over noodles or rice. Even better, you can order a full plate of meat. The pork belly is incredibly crispy, creamy and rich all in one. The duck is succulent, smoky and crispy. And rather than being too sweet like some duck sauces tend to be in Bangkok, this duck sauce is just lightly sweet, but smokier and rich in flavor, all the duck drippings accumulated into a sauce of heavenly flavor.

Morning Glory @ Fikeaw Yaowarat Restaurant -
Fikeaw, meaning Green Light, is a street food stall that sets up in Bangkok’s Chinatown (known as Yaowarat) in the evening. They serve a full range of Thai stir-fried dishes, but the main reason to visit is to see the way the pyromaniac chef cooks nearly every dish with a flame that explodes in the air. His pak boong fai daeng, a simple yet delicious stir-fried vegetable side dish, is one of Thailand's most popular foods. Morning glory (water spinach) stir-fried with Thai chilies is cooked in about three seconds within a flame ball. It is simply delicious.

Sandwich de Chola @ Doa Cristina
In Parque Las Cholas on the border of Zona Zur, skip past the playground and make a beeline for the Cholas, the mighty Bolivian matriarchs marked by their bowler hats, lined up to sell their famous sandwiches. Look out for ‘Doña Cristina’ Crecencia Zurita, who’s held the #6 post for an astounding 53 years, dishing out the city’s champion sandwich de chola. Inside the traditional pan sarnita, the heart of this sandwich is a thick, juicy slice of roast pork shoulder, marinated in a special brine as it cooks. But what elevates this sandwich to the sublime is the generous inclusion of hunks of crispy pork crackling. It’s finished with the standard combo of tomato, carrot and onion pickle and llajua. Like Doña Elvira’s choripan, more sensitive eaters can feel safe, as both ladies form part of the fantastic Suma Phayata initiative run by local fine-dining icon, Gustu, which is training the best local street food sellers to higher hygiene standards, to make the tastiest La Paz street food more accessible to visitors.

Dona Elvira Goita's Choripan @ Mercado Lanza
Mercado Lanza, a must-visit in La Paz, is a maze of food stalls offering everything from daily groceries to the gamut of Bolivian fast food. The smells of sizzling meat are tempting, and you could spend months trying everything. Just head for the best: Doña Elvira Goita’s choripan in the corner of Level 3. She has been there for 30 years, and the lines are longer than ever; everybody recognizes the quality of her products, which she carefully tends and watches over, and the flavor of her secret recipe chorizo stands out above everyone in the market. The bread is always fresh, either pan sarnita, a white bun topped with cheese, or pan marraqueta, a hard-crust white bun that tends toward sourdough. The thin and tasty chorizo is perfectly balanced by the carrot and onion pickle, lettuce, tomato and llajua, a traditional spicy sauce of locoto chili and tomato. To miss the crowds, avoid peak lunch (noon to 2 p.m.) and dinner (6 to 8 p.m.) hours.

Cherry Jones @ Paulie Gee's
Paulie Gee serves up some of the most creative Neapolitan style pies you'll ever find -- sourcing ingredients from local purveyors in the New York area. For example, his Brisket Pie features beef from Red Hook's Hometown BBQ. Many of the pies have fun names (Porkypineapple, Ricotta Be Kiddin' Me) and make sure to get at least one with Mike's Hot Honey, which was invented at the restaurant. Check out Paulie's website for a list of more than a dozen secret pies. You can't go wrong with anything on the menu, but some highlights include the Cherry Jones and Delboy.