Le Bacon Butty @ Le Swine
From a striking renovated white ambulance from the ’60s on the streets of London, Le swine have taken the modest bacon butty to a new level. James Packman, student of Bruno Loubet, got the idea after devouring his boss’ sandwich one morning at work. Following a few profanities in Packman’s direction, they scoured the UK in search of “happy pigs,” pure-breeds that have the roam of the land and the chance to, well, be pigs! Their philosophy: The happier the swine, the tastier the pork. They’re evidently on to something, as the thick-cut middle bacon (streaky and back in a single cut) is other-worldly. Layer that with a milk and onion bap, bacon butter, fried duck egg and a choice of tomato or mushroom ketchup – all homemade – and you have what has been touted as the ultimate bacon butty.

KFC (Korean Fried Chicken) @ Gallo Negro
The menu at this eclectic, Brooklyn-esque restaurant is always changing and includes a mélange of cuisines from around the world. But one dish remains on the menu: Chef Maria Mercedes’ Korean Fried Chicken. It is, hands-down, among the best fried chicken you will ever have. The process takes two days and begins with air-drying the chicken overnight to achieve that perfect crispiness. Instead of flour, which dries the meat, Chef María uses her secret tempura batter to seal in the moisture. (Her special ingredient is vodka). The chicken is twice fried and covered in a delicious gochujang sauce, a paste made from chile peppers, sticky rice, fermented soybeans and salt. Each bite is a burst of umami. It’s sweet, salty, spicy, tangy and oh so crispy.

Chillo con Majado de Viandas y Mojo de Papaya @ Restaurante Jose Enrique
The line at Jose Enrique is well worth the wait for the fried snapper with root vegetable mash and papaya salad. Fresh fish is always perfectly fried, crispy on the outside, warm, tender and moist within. The fish is frequently deboned and served whole, allowing you to pick at the cheek (best part!) and if you love the eyeball, go for it! The fish is laid on a sweet and creamy mash made from batata amarilla. Root vegetables are a common side dish in Puerto Rican households. But the best and rarest is the yellow batata. It is slightly sweet, making it the perfect accompaniment for the savory fish. The papaya and avocado side is light and fresh, tossed with lime, cilantro, red onion and tomato. People have waited over two hours in line to get a taste of this incredible dish. Put your name and cell phone number on the list and then walk around La Placita, the local square surrounded by bars and restaurants. Pssttt … you can drink on the street.

Tacos @ Acapulco Taqueria Mexicana
You won’t find yellow cheese or iceberg lettuce at this authentic taquería, tucked away off Calle Loíza. This quaint, family-run restaurant offers a choice selection of tacos. The favorite is al pastor, carved from the spinning rotisserie in the restaurant’s open kitchen. Cochinita pibil (spicy Yucatecan pork), barbacoa and even tongue are irresistible. There’s a veggie option and fish tacos are served on Wednesday. The tacos are made to order and each filling is topped with a selection of cilantro, radish, pineapple and pickled onions. Pair your dish with an agua fresca, made fresh daily. The watermelon, lime and basil is superb, up second is Jamaica. Get there early: the place is small and gets packed. Once the fresh tacos run out, they close.

Milanesa napolitana  @ Don Ignacio
You won't spot any tourists or foreigners at this traditional neighborhood bodegón. Instead, you'll find locals stuffing face with the coveted Milanesa Napolitana. A juicy piece of chicken breast is pounded then, drenched in bread crumbs, deep fried and topped with ham, tomato sauce and melted cheese.

Dry-Aged Burger @ Pony Line
While Polo Line, with its stylish décor reminiscence of Argentinean polo, is primarily a bar, the menu boasts an array of small bites and succulent desserts. Among the house specialties is the 45-day dry aged hamburger. Beef, made into a mega fatty patty, is grilled medium-rare, then topped with homemade pickle relish, crunchy lettuce, tomato slice and homemade aioli. One bite will send you to burger heaven.

BBQ Bacon Cheeseburger @ Short Order Burger Co.
When it comes to burgers, Short Order Burger Co might be a pop-up, but they're setting the benchmark for what a great burger should be. The buns are toasted on the inside but still squishy. The beef patties are well seasoned and cooked medium-rare. Everyone who tries it falls in love with their maple glazed bacon and melted cheddar cheese. Plus, they have crunchy dill pickles inside. Be warned: These burgers sell out quickly, so aim to get there at 6 p.m. on the dot. Then, prepare to wait for your food and a table (you may end up standing to eat).

Honeycake @ The Honeycake
The Honeycake makes one thing, they make it ridiculously well and the name says it all. Inspired by a centuries-old Bohemian recipe, their cake is a delicious combination of light honey flavored layers and smooth milky caramel filling topped with ground walnuts. Even for those who don't love honey, they'll fall l deeply in love with this magnificent pasty.

Smoked Ham and Chicken Croquettes @ Pinchos
Pinchos means “to spike,” to savor, laugh, drink and, most importantly, devour. This little pinchos bar in the hub of Leederville offers a taste of Spain to passersby with food items on a stick and larger tapas dishes designed to share. The smoked ham and chicken croquettes are deliciously creamy and come in a convenient set of three - just the right amount for some indulgent crunching.

Puerta de Hercules @ Avila Burger, El Hatillo, Caracas
These burger shops offer products with names that recall various areas of El Avila, the beautiful mountain that marks the north of Caracas. The first Avila Burger was founded in the emblematic Hotel Avila. Now, there are six stores. The one at Paseo El Hatillo Mall is perfect for midnight cravings. The favorite burger is called the Gate of Hercules, with bread that recalls a German pretzel and a delicious soft goat cheese mixed with a special jam that highlights the typical Venezuelan ají dulce or sweet pepper. Salty pickles provide excellent balance with the cheese and peppers and arugula gives a sour point to the burger.