400 Gradi
The margherita pizza at 400 Gradi got voted as world’s best pizza at the 2014 World Pizza Championships. The restaurant is modern if not chic, the wood oven pizza amazing in the Naples style, and the service engaging with a sense of festivity. This is authentic Italian of the highest order. Quality ingredients, pizza cooked perfectly at 400 degrees for around 90 seconds, and even a pizza dance by the staff several times during the night. 400 Gradi is the brainchild of chef and V.P.N. Principal Johnny Di Francesco, who’s family hail from Naples in Southern coastal Italy – the home of ‘world’s best’ pizza.

A Taste Of Heaven Diner's Delight
“T,” the owner of Taste of Heaven is as devoutly religious as he is devoted to making remarkable fried chicken. Crisp and nicely seasoned batter encloses steamy hot, tender chicken that has been fried to order – and arrives too hot to eat. Let your chicken cool while exploring side dishes like savory okra gumbo and perfectly crafted mac and cheese. Every dish comes with homemade cornbread and don’t forget a tall, cold cup of sweet tea. Daily specials are soul food treats: Ox tails, fried whiting, collard greens and more! Southeast of Savannah downtown, it’s worth the drive.

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.

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.

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.

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.

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.

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.

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.

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.