Turrón de Doña Pepa @  Panadera Las Nazarenas
Josefa Maraminillo, an Afro-Peruvian slave from the Cañete Valley, known as Doña Pepa, suffered badly from paralysis and ventured to Lima to pray to El Señor de los Milagros, an image of Christ, and asked him to cure her. Soon after, she felt better and no longer suffered pains in her arms and legs. In a dream, saints appeared to her and gave her the recipe so she could give back. The next day, she walked through the crowds at Las Nazarenas and began to hand out this layered anise-flavored nougat drizzled with chancaca syrup and topped with sprinkles and candy. Every October thereafter, she would come to Lima and do the same, a tradition that has continued at this bakery near the church.

Sabich  @ Sabich Frishman
At Frishman Sabich, the smell of frying eggplant fills the street’s corner, appealing to hordes of fans hungry for its Israeli sandwich. This pita stuffed with fried eggplant and hard-boiled eggs becomes a work of art. With precise touches of vegetables, brown egg, potato and tahini sauce, one bite will bring a big smile to your face.

Falafel @ Super Falafel
For years, Super Falafel has made millions of falafels with the same meticulousness, excitement and love, and its attention to every dish and falafel is excellent. What differentiates this eatery from other falafel places? The prominent presence of herbs and course grains mixed into one superior, crispy ball.

Shashouska  @ Hashomer 1
Shashouska, a dish of eggs poached in a sauce of tomatoes, chili peppers and onions, is believed to have a Tunisian origin. At Hashomer 1, shashouska goes to the next level with a variety of flavors, including tomatoes and coriander, black-eyed peas and pickled lemon, aubergine and cheese and the favored shashouska: hummus, spinach and lemon mixed with perfectly cooked eggs, which give each bite a blast of tastes.

Herb Crumbed Poached Eggs @ The Hardware Store
Nestled in a beachfront suburb, The Hardware Store is a cute local cafe that boasts some great breakfast dishes. The herb crumbed poached eggs is easily the best dish on the menu, with the balance of flavors, textures and even temperatures on the plate. Poke the wobbly barely poached eggs with your fork and you'll unleash a torrent of yolky goodness that mingles with the oh-so crisp rosti, tart enoki and dreamy hollandaise. It's just what you want any day of the week you're treating yourself to a cooked brekky. 6:30 a.m. to

Brick Meatballs @ Brick Pizzeria
These house-made meatballs are first cooked in the brick oven before they are slathered with a homemade marinara sauce. Then they are returned to the wood-burning oven and topped with Parmigiano-Reggiano before it arrives at your table. The result? Moist, tender, utterly delicious meatballs coated with a tangy tomato sauce that is to-die-for.

Vietnamese Sticky Wings @ MRK Public
At this gastropub in San Clemente, chicken wings are coated with a sweet and spicy sauce. What more could you want? These are highly addictive and mouth tingling. You will be fighting with your tablemates for them.

Steak Frites @ Moulin Bistro
Available every Thursday evening, the steak frites dinner starts with a green salad, then a tasty slab of delicious entrecote steak is served with Bearnaise and black peppercorn sauce, PLUS unlimited fries for only $25 a person. The only thing you have to do is reserve a spot.

Carne asada @ Leos y Palos
Not far from the Gold Museum in downtown Bogota, Leños y Palos takes this a step further and gives an added ambience. In addition to the flames licking at the meat, they also have a small stage set up with typical instruments from Los Llanos: harp, maracas and a cuatro, a small four-stringed guitar. At lunchtime the band sings and plays musica llanera while diners enjoy their meal: large quantities of meat with rice, avocado salad, papas saladas (potatoes) and yucca, all served on rustic wood plates.

Beignets @ Cafe Du Monde
Café Du Monde started out as a coffee stand way back in 1862 as part of the New Orleans French Market. The second location, a traditional coffee shop, was opened in 1985. Six more spots have appeared since, all turning out delicious coffee and chicory. The stars of the show, however, are the beignets – square French-style doughnuts, generously steeped in powdered sugar. Crispy on the outside, fluffy on the inside, and served in orders of three. They've perfected this doughy treat over the course of 150 years, and it's evident in each bite.