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Beyond the Tourist Trail: Culinary Experts Reveal Dream Food Destinations

  //travel-leisure.news-articles.net/content/2026/ .. nary-experts-reveal-dream-food-destinations.html
  Published in Travel and Leisure on Friday, January 2nd 2026 at 14:42 GMT by Travel + Leisure

Beyond the Tourist Trail: Six Culinary Experts Reveal Their Dream Food Destinations

For many travelers, food is more than just sustenance; it's an integral part of experiencing a culture. But knowing where to focus your culinary explorations can be overwhelming. Travel + Leisure recently posed a simple yet revealing question to six leading experts in the world of food and travel: What’s your favorite food destination? The answers, unsurprisingly, were diverse, passionate, and offered a refreshing perspective beyond the usual suspects like Italy or France. Instead of just listing "best restaurants," these experts highlighted regions brimming with unique ingredients, traditions, and stories – places that truly embody the soul of their cuisine.

The article’s core strength lies in its ability to showcase not just where to eat well, but why. Each expert's choice is accompanied by a personal anecdote or specific dish that encapsulates what makes the destination so special. It’s less about Michelin stars and more about authentic experiences and regional specialties.

Mexico City: A Revelation in Complexity (Gabriela Cámara)

Kicking off the list is Mexico City, championed by Gabriela Cámara, chef and owner of Contramar and Sur in Mexico City. Cámara emphasizes that Mexican cuisine isn't a monolith; it’s an incredibly diverse tapestry woven from centuries of indigenous traditions blended with Spanish influences and regional variations. She highlights the incredible bounty of ingredients available – everything from mole sauces (a complex blend of chiles, spices, nuts, and seeds) to huitlacoche (corn smut, considered a delicacy). Cámara's passion extends beyond just the food itself; she’s deeply invested in supporting sustainable farming practices and preserving traditional cooking methods. She encourages travelers to venture beyond the tourist hotspots and explore markets like Mercado Medellín for an authentic taste of Mexico City life. The article notes that Contramar is famous for its tuna tostadas, a testament to Cámara's ability to elevate simple ingredients into something extraordinary. (You can read more about Gabriela Cámara’s philosophy on food and sustainability in this interview.)

Oaxaca, Mexico: A Deep Dive into Indigenous Heritage (Rick Bayless)

Following closely behind Mexico City is Oaxaca, also in Mexico, but representing a distinct culinary identity. Rick Bayless, renowned for his dedication to authentic Mexican cuisine, chose Oaxaca as his favorite destination. He emphasizes the region’s strong indigenous heritage and its commitment to preserving traditional techniques. Unlike many parts of Mexico where pre-Hispanic cooking has been diluted, Oaxaca remains fiercely protective of its roots. Mole is particularly central here, with over 70 different varieties existing across the state – each family often having their own secret recipe. Bayless highlights the importance of nixtamalization, a process used to prepare corn that dates back thousands of years and is crucial for both flavor and nutritional value. He encourages visitors to seek out small, family-run restaurants (fondas) for the most genuine experiences.

Lima, Peru: The Fusion Frontier (Massimo Bottura)

Moving across the continent, Massimo Bottura, chef and owner of Osteria Francescana in Modena, Italy, selected Lima, Peru. While known for his innovative Italian cuisine, Bottura recognizes the incredible dynamism and creativity happening in Peruvian gastronomy. He praises the country’s unique biodiversity – the Andes Mountains, the Amazon rainforest, and the Pacific Ocean all contribute to a remarkable range of ingredients. Peruvian cuisine is also characterized by its fusion of influences: indigenous traditions blended with Spanish, Japanese (Nikkei), Chinese (Chifa), and Italian elements. Ceviche, Peru's signature dish of raw fish marinated in citrus juice, is a must-try, but Bottura encourages exploration beyond the familiar.

Nagano Prefecture, Japan: A Celebration of Seasonal Ingredients (Ruth Reichl)

Food writer Ruth Reichl’s choice takes us to Nagano Prefecture in Japan. Reichl isn't drawn to the bustling metropolises; instead, she seeks out places where food is deeply connected to nature and seasonality. Nagano, nestled in the Japanese Alps, exemplifies this ethos. The region is known for its pristine mountain air, clear water, and abundant produce. Reichl highlights the importance of shojin ryori, a traditional vegetarian cuisine developed by Buddhist monks that emphasizes simplicity and respect for ingredients. She also praises the local soba noodles, made from buckwheat grown in the surrounding mountains. The article notes that Nagano is also famous for its wasabi, which grows naturally in the region's cold streams.

Basilicata, Italy: Rediscovering Ancient Traditions (Katie Parla)

Katie Parla, a food writer specializing in Italian cuisine, chose Basilicata, a relatively undiscovered region in southern Italy. Parla champions Basilicata’s commitment to preserving ancient culinary traditions and its focus on simple, rustic ingredients. The region's cuisine is heavily influenced by its history of poverty and isolation, resulting in dishes that are hearty, flavorful, and deeply rooted in the land. She highlights lagane e ceci, a pasta dish with chickpeas, as a quintessential example of Basilicata’s culinary heritage. Parla emphasizes the importance of supporting local producers and seeking out family-run trattorias for an authentic experience.

Georgia (the country): A Wine Lover's Paradise (Karen Attiah)

Finally, Karen Attiah, editor at The Washington Post, selected Georgia (the country, not the US state) as her favorite food destination. Attiah highlights the region’s incredibly rich culinary history and its unique winemaking traditions – Georgia is considered the birthplace of wine, with evidence of viticulture dating back 8,000 years. The cuisine itself is characterized by hearty stews, flavorful cheeses (like sulguni), and freshly baked bread (khachapuri). Attiah emphasizes the warmth and hospitality of the Georgian people and the joy of sharing a meal around a table laden with food and wine.

The article ultimately serves as an inspiring guide for travelers seeking more than just a typical vacation; it’s a call to explore the world through its cuisine, to connect with local cultures, and to appreciate the stories behind every dish. It demonstrates that the best food destinations aren't always the most famous – they are often those hidden gems where tradition thrives and authenticity reigns supreme.