Must-Try Foods From Around the World (Part 2)

Did we whet your appetite with our prior post on must-try foods? We're back with more delicious specialties from countries around the world, from Morocco to Hawaii.

Don't forget that when dining in restaurants, cafes, or anywhere that accepts credit cards, your best bet is to use a card that has no foreign transaction fees. Our favorites are the Sapphire Preferred Visa, since you also get 2 points for dining, and also the Chase Freedom IF you use it during a quarter when Restaurants are 5X.

Khachapuri (Georgia)

Khachapuri is a Georgian specialty (Georgia the country, that is) that can most basically be described as cheese bread. But that very much understates just how delicious it is, as well as all the varieties it comes in: yeast bread or flaky pastry types of exteriors, filled with different mixtures of cheeses (although generally primarily sulguni, a Georgian cheese something like a cross between mozzarella and feta). While I've unfortunately not yet been to Georgia, I've sampled khachapuri in Moscow and St. Petersburg, as Georgian food is at least as popular among most Russians as Russian food is. You can also find it in the Brighton Beach area of Brooklyn, NY and even at Mari Vanna, an upscale Russian restaurant in Manhattan with sister restaurants in Russia. Another place to try is Oda House, a Georgian restaurant in the LES of NYC.

Or, if you find yourself in Moscow, be sure to try it at Cafe Khachapuri.

Poke (Hawaii)

Fans of sashimi and seaweed will enjoy Hawaii's rendition, made with cubes of fresh ahi (tuna), soy sauce, sesame oil, limu (seaweed) and chili pepper, sometimes with minced green onion added as well. No luau (Hawaiian feast) would be complete without it. In Hawaii, sample it at Ono's Hawaiian Food (also highlighted in our post 10 Things You Shouldn't Miss on Oahu) or pick it up at most local grocery stores' seafood section.

Bastilla (Morocco)

While at first glance this may appear to be a dessert, this Moroccan pastry sprinkled with powdered sugar and cinnamon encases a fragrant savory filling of squab (or chicken) flavored with saffron, Moroccan spice mixture ras-el-hanout (ginger, cardamom, mace, cinnamon, pepper and more), egg, cilantro and ground almonds. While often a first course to an elaborate Moroccan feast, I love making a meal of it, it's just that good.

Takoyaki (Japan)

This popular street food can be hard to find outside Japan, but it's well worth seeking out. Golden eggy balls with chunks of octopus are cooked in specially shaped pans, resulting in a crispy exterior and moist interior, then dressed with a teriyaki-style sauce and bonito (dried fish shavings).

Char Kway Teow (Malaysia)

Char Kway Teow is another popular street food, only from Malaysia, although it can also be found in Singapore and China. Originally a staple for laborers, this dish is definitely not low-fat, but addictive. Broad rice and sometimes egg noodles are stir fried with thick sweet soy sauce, shrimp or chicken, bean sprouts, egg and green onion.

Syrniki (Russia)

Russian food often gets maligned or dismissed as being just borscht, potatoes and cabbage, but what often gets overlooked are its delicious dairy products, especially tvorog (farmers cheese). Syrniki are little farmers cheese pancakes, often served with cherry sauce or jam, plus a healthy dollop of sour cream. One of my absolute favorite breakfasts or tea time snacks.

Banh Xeo (Vietnam)

Vietnam is justifiably well known for its pho (beef or chicken noodle soup), bun (rice noodle) dishes topped with grilled meats or spring rolls, and more. But also seek out banh xeo, an eggy rice flour crepe that encases a filling of shrimp and beansprouts, eaten by wrapping it with fresh herbs in lettuce then dipping in nuoc cham.