Argentineans love beef, but one of the best areas for goat is Villa Quilino in northern Cordoba. In Salinas Grandes, an important breeding area, goats are fed only milk from their mothers, which graze on mistol fruit, carob tree and wild bushes. The result is a white, tender meat traditionally grilled “a la llama” or “a la estaca.” The entire goat is grilled on a metal cross over an open fire for hours. Every January, thousands visit Villa Quilino for the national “Cabrito” (small goat) festival. In Cordoba, a few restaurants specialize in goat. One of them is Los Cabritos, where they not only serve traditional grilled goat, but they also serve pasta.

Many of Cordoba’s first European immigrants settled in Colonia Caroya, Jesús María and Colonia Tirolesa, cities now deeply influenced by Italian culture. One of the most widely available and popular dishes is Salame de la Colonia, a sausage made with a recipe from northeastern Italy. Wine flavored with garlic is mixed with pork, beef, bacon and herbs, then stuffed in a sausage casing. Familia Grion, El Rey del Salame and Embutidos La Central are some of the producers nationally certified. Salame de la Colonia has won a geographical designation, awarded by the Food and Agriculture Organization (the same as Roquefort cheese or Champagne sparkling wine).  

Fernet is the most famous and unavoidable cocktail in Cordoba. A dark liqueur with a bitter, black licorice flavor, it was invented in Italy in 1845 as a stomach medicine. While no longer touted for its medicinal properties, people swear it’s a hangover cure. Córdoba gave birth to a famous cocktail by mixing fernet with Coke, usually named “Fernando.” The general recipe calls for 30 percent fernet and 70 percent Coke, but there are many variations. Other recipes add grapefruit juice or lemon soda. At least 30 percent of the fernet production in Argentina is consumed in Córdoba. Every bar in the province has fernet on its menu, but there are a few, like El Club del Fernet, where you can buy a bottle and then, before going home, label your bottle and reserve the leftover for your next visit.  

Another sandwich among Cordoba’s top eats, lomitos are made with tender beef loin. Bread, tomato, lettuce, mayonnaise, sometimes with fried eggs and ham, combine to make an irresistible mouthful. .  A common dish to order or take away, every Thursday a small group of fans called “Locos x el lomito” taste a new brand or restaurant and write a review qualifying its meat, fries, eggs and bread.  In operation for more than 30 years, Lomitos 348 is renowned for its sandwiches, served with premium tenderloin and fried potatoes cut like a rack.

Vico, Italy, is well known for its “pizza a metro” or pizza cut by the meter, which was created by Gigino Dell'Amura in the 1930s at Ristorante Pizzeria Gigino. Still going strong, the restaurant has taken on the nickname "Università della Pizza," thanks to the quality ingredients used and variety of flavors offered, all prepared rigorously by hand. Run by Dell’Amura’s five sons, this barn-like pizzeria produces kilometers of pizza each day in three huge ovens. Although it seats around 200, you may still have to wait for a table. No reservations are taken.

This sandwich, made with a pure pork sausage tucked between French bread and lathered with spicy chimichurri sauce, is popular around the clock. Food trucks throughout the city sell it, and eating choripan after a soccer match or a night of dancing is a must. It is so popular, Córdoba has hosted the Choripan World Championship since 2015, in which chefs, food trucks and restaurants vie for the title. One of the most popular places to enjoy the iconic treat is at El Dante, in front of a monument to Dante Alighieri in Sarmiento Park, one of the biggest green areas of the city. The basic recipe features spicy sauce, tomato and lettuce, but it is common to order a “Chori’ con todo,” in reference to the dozen of jars present in food trucks containing pickles, cabbage, onion, chilies, olives and other special ingredients, all according to the chef’s taste.  

To taste the true essence of Cajun and Southern cooking, drop by Cochon, run by award-winning chefs Donald Link and Stephen Stryjewski. Working in a renovated New Orleans warehouse with locally sourced pork, fresh produce and seafood, they pay homage to the old-style Cajun boucherie with handcrafted boudin, andouille, smoked bacon and head cheese. Sip a flight of moonshine, then tuck into a succulent crawfish pie, pictured, and roasted Gulf fish "fisherman" style, along with such comfort foods as spoon bread with okra and tomatoes, wood-fired oysters with garlic chili butter, and suckling pig. Try the chocolate peanut butter pie for dessert. Plan ahead. Reservations are required. 

Opened by Italian immigrant Salvatore Lupo in 1906, this third-generation Italian grocery and deli counter is famous for creating the muffaletta. Located on Decatur Street in the midst of New Orleans’ French Quarter, the shelves are filled with imported pasta and olive oil as the aroma of cured pork and garlic wafts through the doors. The muffalettas are layered with Genoa salami, Holland ham, mortadella, the grocery’s proprietary olive salad, Swiss and provolone cheese on an 8-inch circle of bread. While you wait in line, consider whether to add a side of marinated mushrooms, stuffed artichokes, olive salad or fresh Italian salad. Bonus: Central Grocery carries tons of canned, fresh and dried Italian goodies ready to take home.

One of L.A.’s ultimate obsessions -- the taquito, or little taco -- began in 1934 when a humble stand opened on Olvera Street, the first street in L.A. in the heart of El Pueblo de Los Angeles. According to Gustavo Arelleno, author of “Taco USA: How Mexican Food Conquered America,” Cielito Lindo’s founder, Aurora Guerrero, and her daughter, Ana Natalia, (who also opened Las Anitas in the same plaza) brought their taquitos to Olvera Street and spread their tasty recipe throughout Los Angeles and, Arelleno says, “the modern-day taco took its infant steps towards supremacy.” Cielito Lindo’s taquitos are simple. Lightly seasoned beef is rolled into a fresh corn tortilla and fried until crispy before a generous pour of their famous green avocado sauce is ladled on top. Mildly piquant, the sauce is a balance of heat, saltiness, a touch of avocado and some fat that leaks off the taco. Their taquitos still command a line 80 years.

A landmark since 1977, during the week, this grocery store stocking all of 20 items serves a variety of tasty breakfast tacos and Houston’s best lamb barbacoa taco. On weekends, Gerardo’s turns into a frenzy of authentic barbacoa goodness with succulent lamb served in all manner including the shoulder, cheeks, tongues and everything in between with tasty tortillas and house-made red and green sauces served in plastic cups.