Boat Noodle Soup (Kuay Tiew Rua) @ PJ's Thai Cuisine
This unlikely location across from historic Colonial Park Cemetery is home to Savannah’s freshest, most imaginative Thai food. Known to locals as PJ’s Corner, the eatery is tiny, barely a dozen or so seats, and has a carryout business that far exceeds its daily head count through the door. There’s not a loser on the menu and P.J. frequently updates his offerings to introduce more of his own unique creations. Boat Noodle Soup (Kuay Tiew Rua), a steaming bowl of delicate beef broth filled with thin rice noodles, bean sprouts, pepper powder and vinaigrette -- then garnished sweet basil, cilantro, green onion. Thin, buttery tender pieces of beef tenderloin bob about in the soup, enticing and hurrying up your taste buds. Stir fry dishes, noodle bowls and curry form the basis of the menu, but there are salads and a great little stable of appetizers. Beer and wine. Attentive, personal service.

Arrachera de la Casa @ Casa Valadez Anfitrin & Gourmet
This high end restaurant cooks Arrachera to perfection and tops it with a slab of grilled Chorizo. With a slight char on the outside and a beautiful pink center, this simple dish is a testimony about where grilled meat can go. Alfresco dining on the plaza in Guanajuato's lively Jardin, this traditional beef dish is best enjoyed with a bottle of Cuna de Tierra red and a group of high spirited friends. Tastes as good as it looks.

Tacos de Chorizo Soya @ Burritacos
Your hunt for the best flour tortilla in town is over. Since 1986, this San Miguel favorite located in Centro, has served traditional Mexican fare on fresh flour tortillas. Place your order for the number of tacos you want and then head to the back to choose from a wide-variety of fillings. Vegans and Vegetarians rejoice as there are all sorts of meatless options here including this popular dish made with chorizo soya and tomatoes. Don't miss the guava agua fresca. Best to go for breakfast when they first open and everything is fresh. Cheaper than you have any right to expect.

Pozole Verde @ La Pozoleria
In a tiny pozoleria with an open kitchen, Dulce and Maria create this beloved Mexican dish with hominy, chicken, pepitas, tomatillos, epazote and a handful of fresh jalapenos. A cure-all, the medicinal brew once had ritual significance and is so good you'll want to skip dinner and have a second helping. A medley of toppings adds to the experience. Calzada de Luz 51A, Colonia Guadalupe.

Huaraches Rancheros @ El Huarache Veloz
This popular Mexican breakfast stop may convince you to give up that bowl of Zucaritas once and for all. Since 1986, this stand in the Mercado San Juan de Dios makes fresh huaraches; an oblong, masa base that is dressed with selected toppings such as salsa, potatoes, onions, or meat then covered with a pile of ranchero cheese. Spice it up with a dose of peppery salsa. Independencia just north of Canal, San Miguel de Allende.

Atole Blanco @ Tianguis Orgnico
Some call atole the traditional Mexican comfort drink; nostalgia in a cup. It is corn based and is typically served with tamales for breakfast. A great warm-up on a chilly Saturday morning as you mix with friends to purchase just-picked produce from the organic farms that surround San Miguel. Dust with a sprinkling of mascabado.

Torta de Pierna @ Tortitln
After devouring this crusty shell filled with fresh tomato, lettuce, avocado, onion and a heavy dose of oven roasted pork leg, you'll swear this restaurant, located halfway up the Ancha, puts out the best torta in town. Drown in salsa verde and pile on the fire-roasted peppers and onions. Sandwich lovers of San Miguel, take note: this is how you do a torta. Do not eat when standing. In San Miguel at Ancha de San Antonio 43. Also at Juárez #17 in Centro and Blvd.de la Conspiración #63 Local B, Col. S/C.

Claypot rice @ Kwan Kee Claypot Rice
There are many variations of what goes into the claypot rice from chicken to pork filled with a rich aroma of the lap cheung- cantonese sweet and savory dried sausages. Order the signature claypot rice here as it packs in all the best (pork ribs, green leafy vegetables, mushrooms, lap cheong etc) and drizzle soy sauce over it before folding in the rice mix for even distribution of the umami flavour. The fish head taro soup is also worth the order if you fancy something a little different. Claypot rice is eaten mostly in the winter and a comforting respite from the cold outside, but that's not to say that people don't eat it in the summer.

Lobster and chips @ The Hidden Hut
Over the summer months The Hidden Hut puts on its famous feast nights, and if you are lucky enough to get tickets for their lobster and chips night, you’re in for a treat. Sitting at communal tables in The Hidden Hut’s garden, perched above Porthcurnick beach, one hundred lobsters are barbecued to perfection. Anticipation is high, and when the shout goes out that the food is ready, guests form an orderly queue, each receiving a whole lobster and piling their plates with chips, salad and garlicky aioli. Sitting in the evening sunshine with friends, a bottle of cold white wine, and tucking into lobster and chips is an idyllic way to spend an evening. N.B. Take your own crockery, cutlery, drinks and tablecloth. Pack warm clothes and waterproofs too, remember this is Cornwall. The Hidden Hut is also open for drinks, lunch and snacks during the season, with soups, salads, sandwiches and cakes on offer. Ad hoc lunch specials include huge pans of paella and seafood barbecues, depending on the catch.

Flat iron steak @ Firebrand Bar & Restaurant
Slathered in garlic and chive butter, the flat iron steak at Firebrand Bar really hits the spot. The 28 day dry aged beef is from nearby Warren’s Butchers, some of the best around. Perfectly chargrilled, the juicy and flavoursome meat is served with skinny fries, rocket salad and a dish of homemade burnt end beans. The menu exceeds expectations: gourmet burgers, fish tacos, seafood chowder, Mexican tapas and daily specials all use top quality ingredients and are cooked beautifully. This may be an American fast food restaurant, but you’ll want to slow down and relish every mouthful. Firebrand Bar and Restaurant opened in November 2014, and is run by the Thomson brothers, Joe (of Firebrand and Penpont Breweries) and Head Chef Eddie. The knowledgable bar staff are only happy to advise on the wide range of real ales and craft beers.