Traveling the world is an experience of a lifetime that builds character, empathy and quenches a thirst for adventure. Dave Highbloom, an experienced, traveler, photographer, and thrill seeker, says that some of the most memorable experiences involve the many different types of foods and flavors a person encounters while on the road.
Many travelers will build their entire itinerary around the different culinary experiences they seek, pushing culture, heritage sites, and geography toward the bottom of the list. Here is a quick-hit list of some of the world’s best destinations if food is atop your list of reasons to travel.
Freshly baked baguettes may be the most popular culinary treasure in France, but there are other reasons to enjoy a stroll along the Sine River. There are hordes of street vendors pouring crêpe batter and Nutella onto round black grills on almost every street in Paris.
Visiting a 7-Eleven in Japan is an entirely different experience than in the United States. Convenience stores rarely make a list of foodie must-haves, but Japan is the exception. On the outside, the store looks exactly like it does in the United States, but the inside is an entirely different world. At 7-Eleven in Japan, you can enjoy seaweed-wrapped rice balls stuffed with fillings like spicy tuna or salted plum and deep-fried pork sandwiches called katsu sando or fried boneless chicken. On your way out, grab a few bags of rice crackers for the ride toward your next stop.
Highbloom says that if you are traveling through Spain, making a detour to visit Malaga for the sardines is worth the excursion. Locally known as ‘el Espeto’ the sardines are roasted on a stick right on the bow of old fishing boats. The meat is so moist and tender, it melts on your tongue. On a hot, summer day in Spain, sardines and a cold beer will take your breath away. The tradition of eating sardines directly from the fishing boats dates back to the Phoenician Times and it is probably a safe bet to say that the flavor and the feeling hasn’t changed much since then.
Highbloom says that if you are traveling through Latin America, do not leave until you’ve tasted ceviche while sitting on a beach in Belize. Although Peru is the birthplace of ceviche – fresh white fish cooked by marinating in lime juices, spiced up with local aji and rocoto (peppers) – Belizean ceviche can be just as heavenly. The difference is the use of Caribbean shrimp instead of white fish and adding in diced ripe tomato and using local minced pepper – both are amazing. Look for local spots to enjoy the freshest ceviche served with equally delightful hospitality of the Belizean people.