Mar y Tierra Pizza  @ Pizzeria La Piccola
Near the famous Clock Tower within the walled part of Cartagena, this pizza shop has brought the Italian flavors of Roman Hermanno Panichelli’s hometown to this Caribbean city. The Mar y Tierra pizza has all the tropical flavors of the ocean: white sauce topped with shrimp and crab, in addition to mushrooms, corn, basil, cilantro, beef, and more. There are 16 different types of pizza, all made in a wood fired oven.

Butifarra Empanadas  @ Se Volvi Prispr Coffee Shop
These butifarra empanadas are made from a local sausage with spices, sherry and a touch of the Colombian coast (lots of flavor). The flaky pastry melts in your mouth, and you can accompany the empanada with a number of sauces: pesto, mustard seed, pepper and BBQ. The empanadas also come in a variety of flavors, such as paisa sausage with caramelized onions, sausage with corn and cheese, and spinach, corn and cheese for those that want to go meatless. Try them, love them, and come back for more.

Tortino al cioccolato with wild berries and fresh cream @ Ruby Red Flamingo
Ruby Red Flamingo is on the outskirts of Adelaide's bustling CBD, and offers a homely, comforting and warming Italian feast. The restaurant is situated within an old grand house with a courtyard garden. There are many separate dining areas inside and outside the premises. There's also a bar located upstairs for people who may have to wait for a table. The food is flavorful, the pasta is freshly made on site, and the desserts are great! The vegetarian cannelloni with spinach, pumpkin, and mushroom in a neapolitan sauce and Maccheroni eggplant with smoked scarmoza, dry ricotta and tomato are popular with crowds. However, a visit to Ruby Red Flamingo is not complete if one does not order their famous Tortino al Cioccolato with wild berries and fresh cream! A duo of chocolatey, smooth, rich, but not crazy sweet fondants with wild berries and fresh cream. Best to share (or not)! The cream and berries offer much needed relief to balance the richness and allows one to keep going back for more without feeling the heaviness of each mouthful. So good! Tip: get there early!

Ajoblanco  @ Nerva
90% of all almonds in Spain are produce in Malaga area and Spain is the 2 producer in the World of almonds, no wonder we have created a cold soup, quite similar to gazpacho but instead of tomatoes we use almonds plus the top ingredient, muscat grapes when in season (August).

Tortas of Pierna con queso  @ Tortitln
Amongst the best tortas in all of Mexico, and well deserving of a Chowzter prize, are the tortas of pierna con queso exclusive to Tortitlán, in San Miguel de Allende, Guanajuato. These bulging masses of goodness are stuffed with warm roast pork leg and grilled Oaxaca cheese, then spiked with pickled jalapeños. The fresh rolls are lightly crunchy and but retain their springiness. No amount of hyperbole can describe how good these caloric bombs are.

Mexi-luncheonette @ Bravo Loncheria
This Mexi-luncheonette, though clad in 21st century hipster chic, is really an update of the classic all but vanished urban tortería of the mid-20th century. A changing menu offers artisanal yet traditional tortas, served on house-made bolillos. They are just about the best in the city.

Patatas Bravas @ Docamar
Patatas bravas is a simple dish consisting of a chopped potatoes deep-fried in olive oil. They are then seasoned with a hot and spicy sauce. The most famous patatas bravas in Madrid are served at Docamar, a great bar that has been making bravas for 50 years and fries more than 2000kg of potatoes every week. The secret of how they make the sauce is well-guarded, but you can buy it bottled if you want to prepare your own bravas at home.

Moqueca Baiana @ Bira
Moqueca is a rich seafood stew popular in several of Brazil’s states. Probably the most famous and most delicious is the Moqueca Baiana, which originates from the northeastern state of Bahia. Any combination of white fish, shrimp, lobster and other shellfish are cooked in a rich broth of coconut milk, bell peppers, dendê (palm oil) and cilantro.

Baião de dois @ Severyna de Laranjeiras
Baião de dois is named after a “dance for two,” popular in the Northeastern states of Brazil. The two main partners in this culinary dance are rice and beans, but they are joined by a crowd of extras such as paio (traditional pork sausage), carne seca (sun-dried beef), queijo coalho (a Brazilian cheese much like halloumi), chunks of crispy bacon and plenty of manteiga da garrafa (clarified butter) drizzled on top.

Caldo de Mocotó @ Caldos e Sopas (street stand)
Another of Brazil’s dishes that reflects the nation’s Portuguese past, this is a rich, velvety calf’s foot soup. Though perhaps more suited to chilly European winters, this soup is enjoyed year round in the heat of Brazil. There are many variations, but most recipes include potatoes, carrots and tomatoes, with cloves and bay leaves to round out the seasoning. But it is the calf’s foot itself that gives this dish its rich, restorative effect, making it a popular end-of-night snack in Rio’s most traditional bars.