HOT CHICKEN, PRINCE’S
The Nashville-style hot chicken trend has swept the country, but the original source is still the best: Prince’s. The menu is simple: Chicken is battered and fried, and coated in a bright red oil- and cayenne-based hot sauce. Order the XXXHot at your own risk, and have a cooling side of potato salad at the ready.
MICHELIN-STARRED STREET FOOD
There is one city in the world where you can find Michelin-starred street food: Singapore. The venerable food guide awarded one star each to HK Soya Sauce Chicken Rice and Noodle, where bronzed, shiny roast chickens hang in the stall’s window, and to Street Tai Hwa Pork Noodle, which draws long lines for its famous minced pork with noodles, known as bak chor mee.
BUFFALO WINGS, ANCHOR BAR
Buffalo, New York
Teressa Bellissimo’s recipe for deep-fried chicken wings covered in hot sauce has influenced bar food around the world. She created them at Buffalo’s Anchor Bar in 1964, and they’ve been known as Buffalo wings since. For wing lovers, a trip to Anchor Bar is like a pilgrimage.
HAMBURGER SANDWICH, LOUIS’ LUNCH
New Haven, Connecticut
The tiny Louis’ Lunch has been open since 1895 and lays claim to having created the first hamburger in 1900, according to the Library of Congress — though other burger spots dispute the claim. These burgers are a little different than you’re used to, but the same as they’ve always been here: Beef is cooked in a vertical grill, then served on toast with onions and tomatoes. It’s a far cry from some massive burgers today, but still comfortingly familiar.
POUTINE, PIERRETTE PATATES
The little corner restaurant Pierrette Patates caters to locals with simple sandwiches and other takeout foods. To create the legendary poutine, the casual spot uses homemade chunky fries, fresh white cheese curds, and thin brown gravy — and it’s considered one of the best renditions in the region where the dish was invented. They keep it simple and use classic ingredients.
New York City, New York
The first pizzeria opened in 1905 in New York City, and America has been obsessed with the dish ever since. Lombardi’s still uses its original coal-fired oven, and it pumps out crispy, chewy New York style pies every day. Order the margherita with San Marzano tomatoes and fresh mozzarella.
PATATAS BRAVAS, DOCAMAR
No trip to Spain is complete without some tapas. Spaniards hop from bar to bar, eating and drinking what each spot is known best for. Find one of the best versions of patatas bravas at Docamar, where the fried potato chunks are covered in a bright orange sauce heavy on the paprika.
HAINANESE CHICKEN RICE, TIAN TIAN HAINANESE CHICKEN RICE
One of the most famous dishes in Singapore is Hainanese chicken rice, which is made with whole chickens simmered in a broth. The broth is used to make richly flavored rice served with the chicken, with more offered on the side. At Tian Tian, a stall in the Maxwell Food Centre, the simple chicken, rice, and broth dish is done with just the right amount of seasoning and chicken fat.