In the vast world of culinary exploration, there are countless destinations that often go unnoticed. While cities like Paris, Tokyo, and New York dominate the gastronomic spotlight, there are hidden gems that offer equally enchanting culinary experiences. Here, we present the top five underrated food destinations that every food enthusiast should add to their travel itinerary.
Tbilisi, the capital of Georgia, is a culinary treasure trove. Nestled at the crossroads of Europe and Asia, this city offers a unique blend of flavors influenced by its diverse history.
One cannot talk about Tbilisi without mentioning Khachapuri, a traditional Georgian cheese bread. This dish, often shaped like a boat and filled with molten cheese, butter, and egg, is a comforting staple. The Imeretian and Adjarian varieties are particularly noteworthy.
Sulguni, a traditional Georgian cheese, is known for its elastic texture and mildly salty flavor. Often served in various dishes or enjoyed on its own, Sulguni exemplifies the rich dairy traditions of Georgia.
Georgia is one of the oldest wine-producing regions in the world. The traditional Qvevri winemaking method, which involves fermenting wine in large clay vessels buried underground, gives Georgian wines a distinct taste. Tbilisi offers numerous wine bars and cellars where one can sample these ancient flavors.
Penang, an island state in Malaysia, is a vibrant culinary destination known for its street food. The rich cultural mix of Malay, Chinese, Indian, and Peranakan influences creates a diverse food landscape.
This iconic dish consists of flat rice noodles stir-fried with shrimp, eggs, bean sprouts, Chinese sausage, and chives, all in a smoky soy-based sauce. The use of pork lard and the high heat of the wok contribute to its characteristic taste.
Assam Laksa, a spicy and tangy fish soup, is another must-try. Made with mackerel, tamarind, lemongrass, and a medley of herbs and spices, this dish offers a burst of flavors that is both refreshing and complex.
Nasi Kandar is a meal of steamed rice accompanied by a variety of curries and side dishes. Originating from Tamil Muslim traders, it is a testament to Penang's rich multicultural heritage. Popular accompaniments include fried chicken, okra, and boiled eggs in spicy gravy.
Oaxaca, a region in southern Mexico, is renowned for its indigenous culinary traditions. The area's diverse geography, from mountains to coastlines, contributes to a wide variety of ingredients and dishes.
Oaxaca is famous for its mole, a rich sauce made from a complex blend of ingredients including chili peppers, chocolate, nuts, and spices. There are several varieties, such as Mole Negro and Mole Coloradito, each offering a unique taste experience.
Tlayudas are large, crispy tortillas topped with refried beans, cheese, lettuce, avocado, meat, and salsa. Often referred to as Oaxacan pizza, these hearty dishes are perfect for sharing and showcase the region's agricultural bounty.
Mezcal, a traditional Mexican spirit made from agave, is deeply rooted in Oaxacan culture. Distinct from tequila, mezcal offers a smoky flavor that varies depending on the type of agave used and the production methods. Many local distilleries offer tastings, providing an insight into this artisanal craft.
Lima, the capital of Peru, has rapidly gained recognition as a culinary hotspot. The city's cuisine is a fusion of indigenous Peruvian ingredients and influences from immigrants around the world, particularly from Japan, China, and Spain.
Ceviche, Peru's national dish, is a refreshing and zesty preparation of raw fish marinated in lime juice, chili peppers, and onions. The acidity of the lime 'cooks' the fish, creating a tangy and aromatic dish often served with sweet potato and corn.
Lomo Saltado is a stir-fry dish combining marinated strips of beef with onions, tomatoes, and fries, seasoned with soy sauce and served with rice. This dish exemplifies the fusion of Peruvian and Chinese flavors, known locally as Chifa cuisine.
Pisco Sour, a cocktail made from Pisco (a local grape brandy), lime juice, syrup, egg white, and Angostura bitters, is a beloved Peruvian drink. Its balance of sweet, sour, and bitter flavors makes it the perfect aperitif to start any meal.
Porto, located in northern Portugal, is known for its rich culinary traditions and stunning seaside views. The city's cuisine is heavily influenced by its maritime heritage and the abundance of fresh seafood.
Francesinha, a hearty sandwich made with layers of cured ham, linguiça (a type of sausage), and steak, topped with melted cheese and a rich tomato-beer sauce, is a must-try. Often served with fries, this dish is a comforting indulgence.
Bacalhau, or salted cod, is a staple in Portuguese cuisine. There are countless ways to prepare it, but Bacalhau à Brás (shredded cod with potatoes, onions, and eggs) and Bacalhau com Natas (baked cod with cream) are particularly popular in Porto.
No visit to Porto would be complete without sampling its famous Port wine. Produced in the Douro Valley and aged in cellars along the river, Port wine is a sweet, fortified wine available in various styles, from Ruby to Tawny. Many cellars offer guided tours and tastings, providing insight into this historic beverage.
These five underrated food destinations—Tbilisi, Penang, Oaxaca, Lima, and Porto—offer rich and diverse culinary experiences that rival the world's most famous gastronomic capitals. Each city presents a unique blend of traditional flavors and innovative dishes, making them essential stops for any food lover. Exploring these hidden gems not only satisfies the palate but also provides a deeper understanding of the cultures and histories that shape their cuisines.