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.

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!

Rinoncitos Julia
This is the ultimate late-night snack - juicy and tasty and best not studied too closely by the light of day. For 26 years, Julia Orillana has taken up her post on the street opposite the open-air theater and a small stadium (Cancha Zapata) to serve hungry taxi and truck drivers and students as they weave home late at night. While a little out of the way, her stall is a block off the main central avenue, Av Arce, and just four blocks from Plaza Bolivia - a short stroll after a long night out for those in the know. The little plate she serves is heaped with little cubes of liver, cooked in her secret “caldo,” which she reveals contains beer and beef stock as a base. The liver rests on a bed of grated carrot and is topped with a fried egg, the famous llajua hot sauce and a couple of bread rolls to soak up the juice.

Anticuchos Fatima
Although most associate Peru with anticuchos – flame-grilled beef heart on a skewer - the Bolivian version has a little extra something special that, in many eyes, puts it a little step ahead. The little carts dotted here and there on street corners, with flames bursting up every now and again as sauce and fat dribble onto the coals below, are ubiquitous throughout La Paz, but Fatima Delgadiño - who will without fail be on her corner to welcome you with an evening snack or a late-night or early-morning comfort food - has mastered that Bolivian touch. The meat is top quality and perfect texture, and the potato traditionally speared on the top is a local Andean variety, papa Emilia, and is a treat. But the masterstroke is the aji, the peanut and yellow pepper chili sauce you drizzle on just before eating that elevates Fatima's anticuchos to the divine.

Restaurante Azafran
Azafran is the new restaurant of chef Alvaro Perrino, who came from Spain more than 10 years ago to follow his future wife. At Azafran, Chef Perrino plays with local products and well executed techniques and the result is fantastic. Azafran is one of the hottest restaurants in town, serving classic dishes such as perfectly grilled octupus served over a light hummus puree that blends well with the salty, smoky seafood. Another favorite dish is the malt-braised short ribs, with a creamy Parmesan risotto served in a hot casserole. It's worth going to Azafran for this one dish. They offer a lovely wine list and great service.

V-Sweet
Empanadas are popular in Panama and can be made of corn or flour dough, baked or fried, large or bite size. At V-Sweet, they serve more than 12 varieties of empanadas: ricotta cheese, buffalo wings, ropa vieja, chopped steak, potato and chorizo and chicken in recao sauce, among others. My favorite and that of many is the one filled with pulled pork in a smoky barbecue sauce. They also have a nice size, making it a satisfying light lunch or snack. Don't wait. Lines form to buy these empanadas and they run out early.

Babu Bombay Street Kitchen
This café-style venue and takeaway cooks up pukka Indian street food and home-style curries. For a delicious start to the day, try the Bacon Chapatti Wrap. This Scottish/Indian fusion will tickle your spice buds with smoked bacon, red onion and lettuce topped with green chilli and coriander mayo wrapped in a chapatti.

Rum & Crab Shack
Eight little battered legs poking out of a brioche roll may be slightly off-putting, but I recommend closing your eyes, opening your mouth and sinking your teeth into The Rum & Crab Shack’s sublime soft shelled crab burger. There are at least 10 crab dishes on the menu, including crab on toast, whole spider crabs, and crab claws for the kids. Other mouthwatering dishes include a crab, ling, chorizo and prawn jambalaya; blackened sea bream fillet with sweet potato fries and chargrilled corn; and comforting, yet luxurious lobster macaroni. The Rum & Crab Shack is tucked away upstairs on the harbor front in picturesque St Ives. Cozy and relaxed, it is the perfect spot to while away the hours working your way through the extensive rum list (38 at last count).

Helado de Canela
Now an institution, Helado de Canela was started in 1952 by Vincente Costas and a few friends, who learned a simple technique for making cinnamon sorbet from some Italian immigrants. They set up a handful of stalls near the cemetery and are still there today, run by the second generation of “heladeros.” Tucked behind the flower market opposite the cemetery, they offer their bright red towers of icy sweetness up to passersby and mourners alike. The accompanying traditional cheese empanada eases the brain freeze and balances out the sugar high.

Cafe do Alto
Café do Alto is situated in the heart of the bohemian Santa Teresa neighborhood and specializes in dishes from Northeastern Brazil. Abará is a classic Afro-Brazilian dish from this region, which takes the form of mini tamales made from a steamed puree of black-eye peas, spiced with fragrant dendê (palm oil) and neatly wrapped in banana leaves. Open up the little packages and then get heavily involved with the delicious side orders of vatapá (a rich and complex dip made from peanuts and dried shrimp) and a zingy Brazilian vinagrete (a rough mix of chopped tomatoes, peppers and onions given a liberal dousing in vinegar and olive oil).