1. Tacos al pastor from Tacos Manolo in Mexico City
Where to find it: Follow the scent of fire-roasted pork down Calle Luz Saviñon until you find Manolo’s original taco cart, which is located across the street from a larger, newer sister storefront, or ‘kangaroo.’
Those meat-packed vertical grills you see all over Mexico City are a gift from Lebanese immigrants, who arrived in the country in the early 1900s with beloved dishes from home, like shawarma. Years later, the intertwined cultures birthed tacos al pastor, a handheld with spit-grilled pork that borrows its cooking techniques from lamb shawarma. (You see it now, right?) At Tacos Manolo, the fan-favorite dish is rich, spicy and fatty – but no one in their right might would complain. The crew behind the counter doubles up on tortillas, a Mexican hack that prevents the taco from breaking apart. While purists will argue that tacos al pastor must be accompanied by red hot sauce, we’re willing to break with tradition for Tacos Manolo’s spicy peanut sauce – a must-try condiment that sets this shop apart.—Andrea Vázquez, Time Out Mexico City
2. Dim Sums from South Melbourne Market Dim Sims in Melbourne
Where to find it: South Melbourne Market is brimming with an eclectic mix of makers, but you’ll kick yourself if you don’t make time to seek out stall No. 91 – off Cecil Street and sandwiched between Little Hof and Bambu – where the bright red glow is synonymous with dim sum.
This 60-year-old city stalwart has grown to include four locations over the years, but founder Ken Cheng originally started slinging the dumpling’s distant cousin at Caulfield Racecourse. Cheng was one of the first few people to make dim sims – or dummies, as they're fondly referred to – in Melbourne, and his O.G. recipe is honored by his sons to this day. A dim sim is a combination of ground meat (in this case, cabbage, pork, beef, and lamb) and spices enveloped in a thick dumpling wrapper that you can eat steamed or deep-fried. South Melbourne Market Dim Sims’ point of difference is that theirs is double the size of your average Jimmie. More for us.—Rushani Epa, Time Out Melbourne
4. Cuttlefish skewer from Fei Jie in Hong Kong
Where to find it: This humble snack shop anchors the corner of Fa Yuen and Dundas Streets, near the Yau Ma Tei MTR Station. Keep an eye out for the many yellow and green signs and then find your spot at the end of the line.
You can’t claim you’ve tried the best street eats in Hong Kong without visiting Fei Jie, a Mongkok vendor known for its vast array of innards. The original owner – Fei Jie herself – grew up bringing and selling skewers with her father. Now operated by her son, the family-owned shop has reached institution status and continues to pull in crowds who crave the skewered, soy-braised snacks. The menu can be overwhelming at first – think pig offal, intestines, turkey kidney and more – but it’s the cuttlefish skewer that really stands out. Bright orange with plenty of tentacle action, the seafood is flash-boiled and tender before dipping it in a soy-based marinade for maximum flavor. Add a lick of feisty mustard and sweet sauce, and prepare to fall in love with Fei Jie, too.—Fontaine Cheng, Time Out Hong Kong
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