The Toledo District is one of Belize’s lesser known areas, and receives far less tourism than other parts of the country. Its relatively remote location is ideal for travelers looking to road trip through Belize, and what better reason to head south than for a chocolate festival?

If you’ve never had Belizean chocolate, you are missing out. Cacao is native to the Americas and the southern part of Belize is renowned for its superior cacao. While chocolate, such as THC Chocolate Bars Canada, is certainly an important local product, it’s not surprising that cacao beans also provide an excellent export crop for Belize.

The Chocolate Festival of Belize is a three day festival typically falling later in May, the same weekend as the Commonwealth Day Holiday.

Wine and Chocolate kick off the event on Friday night with a variety of fine wines, Belizean chocolate, and even a specially brewed Belikin Chocolate Stout. You’ll need to purchase tickets in advance for this event to save $10 BZ. The festival website has a list of all the phone numbers you can call to order tickets in advance.

In conjunction with the festival, you’ll find the Taste of Toledo street fair in Punta Gorda town. This pedestrian only street fair is held on the Saturday of the festival weekend, and showcases art, food, and music from the five primary cultures that make up the Toledo District. These ethnic groups include: Garifuna, Maya, Kriol, Mestizo, and East Indian.

Booths will feature some awesome food, chocolate of course, crafts, and other interesting local products. Look for a chocolate connection on many products, be it chocolate soap or hand-carved masks depicting cacao. Some of Belize’s best chocolatiers will be in attendance answering any questions you may have on the chocolate making process.

One of the highlights of the festival is the Taste of Toledo cooking competition — with prizes given for the best use of cacao in both savory and sweet creations.

If you can stay the whole weekend, the finale takes place on the last day (Sunday) of the festival. There are live musical performances throughout the day, Garifuna drumming, Mayan harp groups, and more. Be sure to purchase artisan souvenirs like baskets, hammocks, carvings, and of course, lots of chocolate for your family and friends back home!

Traveling with kids? There will be a Cacao for Kids section where kids can be left supervised in a safe environment while you go explore the street fair. Activities for kids include face painting, finger painting, handcrafted jewelry making, and more.

Wondering what makes Belizean chocolate some of the best? Like other food products, and most certainly wine, soil and climate play an integral role in the success of cacao growth. This is typically referred to as terroir, and if you’re an oenophile like myself, you know that terroir is a very important part of growing grapes.

Aside from its superior quality, I love Belizean chocolate as it’s all produced by local, “mom and pop” type businesses. There are four main producers in Belize, several of which you may already be familiar with. These include Ix Cacao (San Felipe Village), Kakaw Chocolate (San Pedro), Goss Chocolate (Seine Bight), and Cotton Tree Chocolate (Punta Gorda).

If your Belize road trip includes a boat ride or flight out to Ambergris Caye, be sure to stop by the Belize Chocolate Company on Front Street and enjoy some freshly made chocolates, and other sublime treats like chocolate coffee, chocolate cheesecake, and more. Sit inside where it’s cool, or enjoy the sea breeze and people watch from the outdoor bench.

The 2016 Chocolate Festival of Belize takes place on May 20-22. For more information, be sure to visit the Chocolate Festival of Belize’s website, stop in at the Belize Chocolate Company in San Pedro for more information, and read My Beautiful Belize for more festival updates.

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This post was in partnership with Alamo Rental Car, but as always, thoughts and opinions are my own. 

One of my best experiences while in Thailand was having a local friend show me around and experience Bangkok in a different light. Today, you can book a number of private tours in Bangkok, some of which are even completely food-centric! Having a private local guide is such a great way to learn about a destination’s cuisine, especially if you only have a limited amount of time while on holiday. I’ve grown extremely fond of small-group and private food tours while traveling, as they expose you to so many different foods you may not have otherwise tried. I also love to learn about the food’s history and the spots where locals love to frequent.

The number of iconic dishes found in traditional Thai cuisine is almost mind-boggling, and like other cultures, variations exist depending on where you are in the country. As much as I love Thai cuisine, it’s one of the cuisines that I admittedly know least about. Much of what I learned over the years has come from watching vloggers like Mark Wiens from Migrationology, reading blogs like Eating Asia, or from Thai chefs I’ve met along the way.

Gaeng Keow Wan

This is green curry, which originated in central Thailand. It is one of my favorite curries, but it definitely packs some heat. The addition of coconut milk cools it off a bit and brings a hint of sweetness. It’s a complex blend of flavors and has a number of delicious ingredients, including chicken, Thai basil, Thai eggplant, and spices/herbs like galangal, lime leaves, lemongrass, and more.

Gang Massaman

If I had to pick only one single Thai dish to eat, it would be Massaman curry. This delicious dish originated in the southern part of Thailand and is a Halal dish. You will find it typically made with chicken, but outside of Thailand, beef massaman is very common. The sauce, or soup, has curry paste, coconut milk, and some cinnamon and nutmeg. You’ll find peanuts and large chunks of potato in the sauce as well.

Pad Krapow

Typically made using minced pork or chicken, Pad Krapow is then stir-fried with Thai basil and some spicy chilies. Thai basil has a unique and rather peppery bite. Outside of Thailand, I’ve managed the spice levels better with this dish. In Thailand, you’ll find this served with an oozing fried egg. However, the other half of Our Tasty Travels doesn’t eat eggs (seriously???) so it’s typically no egg on top if we are sharing.

Tom Kha Gai

This is almost like a variation of tom yum soup, but much less spicy. It has similar flavors, but with a major dose of creamy coconut milk that creates a richer, sweeter soup. I’ve also had several versions that had more of a sweet and sour note, which I really liked.

Khao Soi

Khao Soi originated in northern Thailand, and it’s essentially a coconut curry noodle soup. Notice a theme here? I am pretty much all about curries, whether they are from Thailand, India, or even Belize! This dish is quite popular outside of Thailand and the variations you will find are mind-boggling. There are some general consistencies, but for the most part, they change from vendor to vendor and certainly outside of Thailand.

Cha Yen

While not technically a food per se, couldn’t resist adding Cha Yen. Thai iced tea is my go-to drink with Thai food. The heavy portion of sweetened condensed milk certainly isn’t great for the blood sugar levels, but considering it’s a once or twice a year splurge, I’ll happily indulge.

If you’re looking for some of the best Thai dishes to try, check out CNN’s 40 Thai Dishes and Where to Eat Them in Bangkok or Hotels.com Bangkok Street Food Guide. And, if you never thought about pairing wine with Thai food, you’re missing out. We have a guide on how to pair Thai cuisine with wine. We typically eat Thai food with wine or with one of my favorite beers, a sour lambic beer from Brouwerij Lindemans that is made with basil! 

When I found out I was going to be traveling to Mexico City this month, one of the first stops on my “must eat” list was Churreria El Moro.

Multiple people recommended a stop at El Moro for the best churros in Mexico City. The original location is open 24 hours, just like the Chocolateria San Gines in Madrid, Spain. However, Churreria El Moro has multiple branches throughout the city so you can get your churro fix quick, no matter which part of Mexico City you are in. But before being able to venture to Mexico, you might need to ask nvc inquiry for the requirements.

Churreria El Moro History

El Moro was founded in 1935 by Francisco Iriate, an immigrant from Spain. He started the business after realizing no churros were sold in the city. The name El Moro is a nod to the Arab salesmen traveling through towns in Spain selling churros from carts. Iriate installed his original churro cart in the Zocolo, and eventually moved into the building where the original branch is located today. Sadly Iriate passed away at a young age, but his brothers arrived from Spain and took over the business with help from local services like https://business-insolvency-company.co.uk/pre-pack-administration/. While it’s been passed down several generations, Churreria El Moro remains in the family.

El Moro Churros Menu

When we visited, they had two main types of standard churros on offer — the regular and the chocolate-filled varieties. There are also mini churros and a mini-churro sandwich with ice cream. The first branch of El Moro we visited was one inside a mall in the Polanco neighborhood. Even on a weeknight 15 minutes before the 9 PM closing, there was a lengthy line. We opted to try both types of churros and ordered chocolate for dipping, since that is what I was used to in Spain with “churros y chocolate”.

There is a decent list of different types of chocolate drinks. The Spanish is the traditional version that is very thick and sweet, perfect for dipping. We also tried the flavor of the day, which was Chocolate Mint. Other flavors include:

• Mexican (lightest version)
• French (with vanilla)
• Special (with a touch of cinnamon)
• Light (light milk and no sugar)
• Swiss chocolate with whipped cream
• Mocha

As far as desserts go, churros from El Moro are cheap. Four regular churros are 20 pesos, or around $1 US with current exchange rates. You can get chocolate and four churros for 77 pesos.

If you want something less heavy, the milkshakes looked amazing. If we had been eating there, I might’ve had a milkshake. Choose from chocolate, vanilla, strawberry, oreo, or ask about the flavor of the day. I even saw Uber Eats drivers picking up milkshakes and churros to go. That would be way too much temptation if I was living in Mexico City!

Some locations may have different menu options as well. There was a spit with meat for tacos al pastor at the Centro location and the Roma location was serving a torta with mole.

El Moro Locations

Centro is the original branch, however, while open 24 hours, that is not necessarily the area I would choose to be in late at night. We had no problems while there during the day, but I’ve read numerous accounts that say watch yourself in the historic center at night. And El Moro is not right by the Zocolo, so the area may feel rough if you aren’t expecting it. We opted to stick to the other locations, primarily because the line was so long at the original one that we couldn’t even make out the starting point for the takeaway and the sit-down lines.

Aside from the Polanco branch, we also hit the Roma branch that stays open until 1 AM on Friday and Saturday nights. Be cautious when you look this location up, as you want to Google the Roma Norte location, not the Roma Market, which has shorter hours. There is supposed to be a branch in Condesa where we were staying, but we oddly never visited that one. Maybe that is for the best since I probably would’ve eaten more churros on the trip!

I love that all the new locations have this super clean white and blue tile decor that feels very modern, yet pays homage to the blue and white tiles, like those kitchen backsplash tiles, in the original location.

I’m not sure how long the lines are in the morning when they first open, but don’t be surprised to stand in line at any branch no matter what time you go. Even at 10 PM at the Roma Norte location, we waited close to 45 minutes for churros to go. But, it was totally worth it!

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Nakiryu is Famous for Dan Dan Noodles

Nakiryu is one of only a couple of ramen shops in Tokyo that have received Michelin stars. One of their specialties at Nakiryu is the ‘dan dan’ noodles. Dan dan noodles originated in the Sichuan province of China, and we had a popular version in Taiwan as well. These noodles are characterized by their spiciness and the use of sesame seeds. There’s conjecture that the soy sauce ramen is what earned Nakiryu its Michelin star, but every post and article we’ve read said you can’t miss the spicy dan dan noodles.

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What Ramen to Order at Nakiryu?

You have plenty of time while waiting in line to peruse the menu that gets passed around, and since there were two of us, we tried two different spicy ramen options. The first is the Tantanmen, which are the dan dan noodles. The second ramen we tried was the Sanramen, which is a sour and hot ramen. This one is the only option that you can’t add extra noodles to.

There are add-on options as well. Coriander is available for the spicy noodles (if there are two of you, I recommend just one order as it’s quite a bit). Other options include slices of braised pork, soy-dipped egg, shrimp and pork wonton, Kujo leek, shredded white leek, seaweed, and bamboo shoots.

We ordered the Tantanmen with coriander, soy egg, and three thin slices of braised pork. The thin noodles are served in a red pepper and sesame soup. It was spicy, but not as spicy as I was imagining. If you really like your ramen extra hot, there is also a very spicy version for 50 yen more! The soy egg’s yolk was still slightly runny, and added an extra bit of richness. The thinly sliced pork definitely made the dish, possessing a buttery consistency that practically melts in your mouth.

• Tantanmen Ramen 850 yen
• Coriander 100 yen
• Soy-dipped egg 200 yen
• Braised pork (3 thin slices) 200 yen
• Total: 1350 yen (under $12 US with current exchange rate)

The Sanramen was an unexpected hit. Aside from its gorgeous appearance, the flavor was an explosive mix of sour and spicy. We added the pork slices to this one as well.

• Sanramen 900 yen
• Pork slices 200 yen
• Total: 1100 yen (under $10 US with current exchange rates)

In addition to the Tantanmen and Sanramen, we split one order of diced braised pork on a smaller serving of rice, which is only available at lunch (150 yen). This was the thicker braised pork, and the fatty char taste was the perfect addition to the ramen.

How to Order at Nakiryu

When you are called inside, they show you where you are sitting and then you place your order. Ordering is done by receiving tickets through a vending machine, and each item comes on an individual ticket. There is no English on the vending machine, so it’s helpful to memorize your numbers beforehand or take a photo of the menu like I did in case you forget.

Each person is only allowed to order one bowl of ramen, but most of the menu items allow you to order a bigger portion of noodles if you are really hungry. A regular serving was more than enough for me, but I saw plenty of people who had the extra serving.

Tip: Bring cash as you must pay with cash in the vending machine! 

Once you’ve ordered,  you will hand your tickets to the chef as you sit down. You can watch them as they prepare everyone’s ramen and side dishes.

Getting to Nakiryu and Waiting in Line

Waiting in line at Nakiryu is the only way to get in. Unlike Tsuta, the other Michelin Star ramen shop in Tokyo, Nakiryu doesn’t use a number pick-up system where you come back at an assigned time. If you get there after noon, you can expect the line to be up to a couple hours long in some cases. It’s only a 10-seat shop, so it does take a while, especially considering almost everyone in line is not local. Someone comes out regularly to monitor the line and they will cut it off when they’ve reached capacity for lunch. If you come after that, there will be a sign that directs you to come back at dinnertime.

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With expert theming that only Disney can pull off, the backstory is that the restaurant was renovated from an old warehouse factory, and it’s a treasure trove of Pixar mementos and collectibles that have been “left behind” by Pixar filmmakers. Even if you aren’t a Disney fanatic, anyone who has seen some of Pixar’s iconic movies will enjoy seeing the artwork and various pieces of history that line the walls here, and we know most of people have watched Pixar’s movies with a big TV and a 65 tv stand for this purpose as well.

Lamplight Lounge Interior

If you can snag a reservation, you are seated in the main downstairs area where you have an expanded menu and views of the water and Pixar Pier.

There is a Pixar chandelier that includes film quotes and sketch artwork from different animated films. Wonder why several of the pages are blank? This represents one of the hardest parts of the creative process — starting with a blank canvas.

Don’t miss the wall of t-shirts in the lobby that represents Pixar’s tradition of wearing special t-shirts when a film is in production.

If no one is sitting at the “conference table” booth, check out the table with die-cast toys created for the Cars movie, and catch all the toys above the table that were pulled from Pixar’s archives. In between are notes that show design comments and notes that are typically exchanged between Pixar and the manufacturing partners.

Lots of artwork adorns the walls as you make your way around the lobby and stairways. Don’t miss iconic touches like the Grape Soda pin that Ellie pinned on Carl during Up! 

Lamplight Lounge Menu

The Lamplight Lounge menu is small, and it’s not meant to be somewhere you hang out for hours doing a multi-course dinner. The menu offers a nice selection of small bites (which were pretty filling) and gastropub entrees. Both alcoholic and non-alcoholic beverages are available, and be sure to save room for dessert! The Lamplight Lounge menu features a guest favorite from the Cove Bar as well — Lobster Nachos.

Shareable bites include items like the Carne Asada Roll, Potato Skins, the iconic Lobster Nachos, Deviled Eggs & Toast, Crab & Tuna Roll, Tuna Poke, and Crispy Piggy Wings. Prices range from $12 (Deviled Eggs) to $20 (Lobster Nachos). While not necessarily cheap, if you are sharing a couple of these dishes, it’s not any more expensive than a quick-service counter meal.

Larger entrees include a Spinach Salad, Salmon PLT, Chicken Sandwich, Grilled Chicken Salad, Ratatouille (Yeah Remy!), and a Cheddar Burger. Prices on entrees range from $19 for the Ratatouille to $23 for the Salmon PLT.

There is a kid’s menu as well that includes fun items like the PB&J roll, chicken tenders, burger slider, and pasta.

Lamplight Lounge Reservations

You can make reservations for Lamplight Lounge up to 60 days in advance in one of two ways:

• Call (714) 781-DINE (3463) between 7am and 9pm daily Pacific Time
• Lamplight Lounge reservations online at Disneyland.com

It’s highly recommended to make reservations, especially if you plan to visit this summer. It’s worth it to see the main dining area, have the expanded menu, and not take your chances on the walk-in line.

As a reminder, separate theme park admission to Disney California Adventure is required, as Lamplight Lounge is inside the park, not in Downtown Disney.

Lamplight Lounge Hours

Lamplight Lounge is currently open daily from 11am to 9pm, but closing times may vary once the summer season is over. Expect closing time to be 7pm or 8pm depending on what night of the week you’re visiting.

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When I was searching for a blog post title, I struggled to summarize where I imagined this post going in my head. Today, I saw two Facebook posts that bothered me a bit. They referenced Bourdain’s passing as just another celebrity suicide. And, one went so far as to say Bourdain contributed nothing to society (in comparison to someone who once served in the military). And, I agree that military suicides are not addressed or publicized enough, but celebrity or not, Bourdain was still a human being. He had family, he had friends, and whether or not his face ever graced our television screens, his death impacted people — including me.

The word influencer is constantly thrown around in the blogging and social media worlds. Some people truly do have influence, while others I have to wonder what their influence will be in five or ten years if Instagram loses popularity or someone more hip comes along. For me, Bourdain is and was the definition of an influencer. He influenced chefs, food service, journalism, television, and helped launch a global interest in food travel. And, based on the Facebook posts I saw following his death, I am not alone. So many of my friends, colleagues, and chefs posted beautifully written tributes, talking about how Bourdain’s writing and travel inspired their careers, or they talked about personal experiences when they met him.

When we first got into blogging full time nearly a decade ago, food travel was not that popular nor widely understood.

Wait, you want to travel to go eat at fancy restaurants?

Why would you fly halfway around the world to eat at a street market?

You want to take a cooking class on your vacation rather than go hike a mountain?

People thought we were crazy, and they didn’t necessarily get it. It was around that same time I met someone in Hong Kong who flew around the world to eat at every Michelin 3-Star restaurant in the world that year! It was crazy, but it was also really cool to meet someone that passionate about food.

Shortly thereafter, we traveled halfway around the world to our first travel blogging conference. The conference had breakout sessions for different niches like adventure travel, luxury, budget, and there was even one for food travel! The food travel one garnered the lowest attendance of any of the sessions, and the only person I can vividly remember being there was Jodi Ettenberg, who runs Legal Nomads. Former lawyer turned global food traveler, her blog exploded in popularity in subsequent years. Today, she’s a household name in the blogging world, and much-needed resource for travelers who struggle with celiac disease. She created a brand that reassured people with food allergies and serious conditions like celiac disease that yes, even you can still travel the world, eat amazing foods, and not be in misery from the experience.

As the blogging and food travel industries were suddenly booming, Anthony Bourdain was a central figure who guided many of us on our journey of “where to next?” But, it was his storytelling abilities that challenged us to do more than just travel, eat, write, repeat. He reinforced the need to open our minds to new cultures and ways of doing things, and to appreciate the backstory on a popular dish or why a specific ingredient was important. He taught us about patience, overcoming obstacles, and how to break out of your own comfort zone.

This was during a time where many experts warned against using a curse word on your blog for fear of potentially alienating a future sponsor and where many writers all used the same ‘travelese’ to describe a destination. Today, these are the terms that make many of us cringe  — land of contrasts, hidden gem, majestic scenery, etc. Never highlight the bad, focus on the good.

In a world where some influencers attempt to mislead viewers and readers by not disclosing paid sponsorships, authentic blogging is changing the blogosphere. Whether it’s standing up against a practice you disagree with, talking about the ugly side of travel, weaving political unrest into travel writing, being honest about getting robbed in a destination, etc., you see more transparency from many writers in recent years. I’d like to think we all grew up at least a little as the industry grew. Ten years ago, someone might have hopped on an elephant and not given it a second thought, but now a colleague might step up and say, ‘yes, I did it, but I have since learned why it’s so bad, and here are the reasons you shouldn’t support this cruel practice either.’ Many years ago, I remember being served shark fin soup on a press trip, and ordering bird’s nest dessert on another trip. Today, I would be more vocal about the issues with these foods because I am better educated and more well-traveled.

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Bourdain was already practicing this way of writing and was the king of no-filter storytelling. He lived by his outspoken mantra long before it was deemed acceptable in the industry. He was such a powerful voice that he could talk about the most seedy parts of a destination — the roach that ran over his foot, or whatever gross thing happened — yet you were so drawn in by his words that you were already online looking for cheap flights and a hotel in that destination. He called out television chefs who he claimed were nothing more than television personalities, he took elite Yelpers to task, and he always stayed true to who he was, acknowledging his own personal demons along the way.

His stories and shows helped me overcome the anxiety of giving up my stable life in California to move sight-unseen to Taiwan. I left behind everything I knew and loved for a seemingly glamorous life of travel. And, while I fully admit now it was the best decision I’ve ever made, I spent those first few months depressed, crying, and second-guessing my life. Good thing that stress-relieving products, such as CBD Oil UK, are available. I loved the food and the chaotic vibe of Taipei, but I missed my friends, my parents, and as selfish as it sounds, my English TV. However, I put my big-girl panties on and posted the seemingly glamorous posts on social media. However, one day something sent me spiraling into a deep depression.

We were flying to Hong Kong for Christmas, which was primarily to cheer me up as I was on the verge of giving up on life abroad after only five months. It was my first Christmas in Taiwan, and only my second one away from my parents in my entire life. I struggled with the fact that we couldn’t afford the ridiculously expensive plane tickets for me to go home over the holidays. Then, something happened that made me want to go home even more — a very close family friend unexpectedly passed away. There was no way I could get home for the funeral, especially with two days notice. The holidays were already a rough time of year as my grandmother passed away years before only ten days before Christmas. My parents obviously understood and told me to stay and enjoy the holidays as best I could.

I soldiered on and went to Hong Kong. I even posted a couple photos and kept up the facade of “wow my life is grand.” However, an old high-school friend posted a comment on my photos and scoffed at me, ‘what kind of person am I to be traveling around Asia when my parents are aging and back home in California?’ Why was I spending “all that money” going to Hong Kong rather than bothering to give a crap about my parents and fly back home. When I read that, I went through a manic range of emotions — anger, sadness, despair, you name it. I wanted to type an emotionally-charged comment back, but I refrained. First off, it’s really none of your business, but a flight to Hong Kong (which is an hour or so from Taipei) is under $200, not $2,500 like Taiwan to Los Angeles was. That’s cheaper than if I had been living in California flying to see them!

I’m an emotional person by nature, and it’s part of why I refrain from posting personal narratives as I think no one will really give a shit anyway. When my “friend” said that, I didn’t post much at all about my travels for several years, and even now, I rarely post links to my professional work on my own personal profile. I save it for the brand pages and social media outlets.

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Travel is not glamorous. In fact, it’s anything but glamorous at times. Even now, when I talk about where I am going, I constantly get the “omg you are so lucky,” or the “it’s not that hard, anyone can do it!” We’ve all gotten the “how can you make a living blogging?”, or “when are you going to get a “real” job?” questions. Bitch, please. I did and I do hold a real job. I survived 13 years in insurance litigation, with stress that landed me in the hospital twice to rule out a heart attack. I’ve done my time. Yes, I admit getting to say “I’ve lived in Taiwan, The Netherlands, and Belize, and I’ve traveled to 70 countries in the last decade” may sound impressive. But, I worked my ass off to get here…it wasn’t handed to me.

Obviously, I would never compare myself to someone on Anthony Bourdain’s level, but to all the people who keep saying he had a glamorous life and how could he be unhappy, depressed, or whatever adjective you want to use…it’s never a picnic 24/7. On average, he spent 250 days a year on the road, and that’s brutal. I can’t imagine doing it to film a full production show everywhere either. I’ve had to slow down due to health issues. I recognize that I am not in my mid-30’s anymore, so I am listening to those signs.

Recently, I had to complete nearly 60 hotel reviews for a client, and I did seven overnight property visits in nine days. I would get to a property, set up the tripod and camera, scramble to get the room and property photos before the sun went down, because next morning it was on to the next resort. I wasn’t lounging by the pool with the fancy cocktail in hand. And, if you dare try to talk about the exhausting side of this job to someone outside of the industry, people tend to be dismissive. I hear things like “it can’t be that bad,” “I feel no pity for you,” or “you are getting to see the world so stop complaining.” Everyone keeps saying why didn’t Anthony Bourdain reach out to someone or talk about his issues. He did, we did/do, but sometimes people just aren’t hearing them.

I can’t begin to know what demons he faced in his final days. I’ve read he reached out for help, but didn’t take the doctor’s advice. In his mind, he was done and that is obviously tragic. The hole he left behind will be impossible to fill. But, in trying to grasp at anything positive in this dark light, I think sharing personal stories about his influence, taking that trip that pushes your personal boundaries, and eating a food you never imagined you would, are all ways to honor a man who can be defined so much more eloquently than “just another celebrity death.”

I hope to pay homage to his contributions and influence by sharing tributes from several friends and colleagues here in Belize. While Anthony Bourdain never filmed an episode here — he did try Garifuna cuisine on an episode of Parts Unknown — his travels, achievements, and storytelling inspired so many people here as well.

When it comes to food travel, I loathe the constant debates on what a “real” food traveler is. For some, you can only dine at fancy Michelin-starred restaurants that take a year to get in to, while others say you can only eat at street markets and local hole-in-the-wall places that no one else knows about. To me, food travel is what you want it to be, and that can be a combination of both! I don’t care whether you only eat at cheap places or ones that cost $300 a plate — just go! Travel somewhere new, challenge your boundaries, and try something local. Something you’ve never eaten before. Learn about the culture and the history of the dish you are trying. And, most importantly, cherish that memory and share it with someone else.

My friend in Belize, and occasional blogger, Kendall summed up his thoughts on Bourdain’s passing with what he calls “The Bourdain Effect.” His observations and opinions, tempered with a small side of snark, are a perfect way to pay homage to someone who managed to influence so many people with his amazing tales and cringe-worthy analogies.

Parts Unknown. No Reservations…they weren’t food shows. Food was the vehicle, but they were not about food. They were about people, they were about community, they were about sharing, and they were about the sharing with a community…over food. 

Eating is a necessity that every human shares. The vast majority of us also find a great deal of  pleasure in a great meal, and put a significant amount of time into preparation of food and selection of restaurants. Food and special meals are a cornerstone in family traditions, and also part of the very fabric of our cultures and religions. What is a birthday without a cake? What is Christianity without the Last Supper? What is Judaism without a Seder? Our lives and communities revolve around the SHARING of food. Bourdain left us a reminder that life is best served shared.

He joined people on their terms, letting them show bits of themselves to him, and thus the world. He learned about their lives, and he let them put their passions on display. Bourdain wasn’t simply in a kitchen tucked away – because it wasn’t about the food – he brought people together around the dinner table, to share their lives over a meal.

Looking at society today and the growing divide we seem to find among so many cultures, races, and religions, we see no shortage of directions fingers are pointed. One place we really need to look is the dinner table in our own houses. Food is intimate, and creates real conversation; yet we’ve become keen on eating meals off our laps in front of a television. The one time of the day to share and love has become a time when we stare at a screen and leave ourselves devoid, yet again, of meaningful interactions. We should be sharing and experiencing with each other…meaningfully, and over food.  — Kendall Beymer, Owner Ecologic Divers Belize and Ecologic Adventures Roatan 

From both of us at Our Tasty Travels, we hope to continue to travel the world for many more years, share memorable food and wine/beer experiences here on the site, challenge ourselves to be better storytellers, and continue to foster a community of people who long to learn more about the world through its cuisine.

Thank you, Anthony Bourdain. We’ll miss you.

Chabil Mar has always been one of my favorite resorts in the country. It’s located along the scenic Placencia peninsula, which is home to some of Belize’s best beaches. It’s worth booking your Belize vacation here for the food and tranquility alone. The resort is far enough out to afford additional privacy since the beach doesn’t see a lot of foot traffic, but it’s not too far out that you won’t be able to explore Placencia’s main village area.

I’ve stayed at the resort twice now on assignment, and I’m always sad to leave after being here for a day or two. Chabil Mar’s service levels are on par with the luxury condo accommodations you’ll find here. On the other hand, you can go now to this site if condos are your fancy.

We did a multi-course dinner on our veranda one evening, and rather than bring all the dishes as you’d expect with “room service,” they made countless trips to bring each course and clear plates in between. That level of service is something you typically only see at a luxury inn or a luxury resort.

Lunch on Chabil Mar’s Dock

We made arrangements to have lunch on the dock one day, and it is something I highly recommend at least once on your trip. Allot a few hours and just enjoy the cool breeze and the gentle sounds of the Caribbean Sea.

We started with the local ceviche, which you can either get with shrimp ($24 BZ) or conch ($20 BZ). If you’ve never had Belizean ceviche, it’s worth trying a few times on your trip. The seafood is marinated in lime with onions, tomatoes, and fresh cilantro. It’s typically served with tortilla chips, but Chabil Mar serves their ceviche with homemade plantain chips.

All their lunch entrees looked good, but there were two standouts that we had to try — the lionfish sandwich and the “Best Burger in Belize.”

Lionfish are a non-native invasive species here in the Caribbean, and their presence threatens the overall health of the Belize Barrier Reef. Lionfish are aggressive and predatory, so it’s very common to see divemasters spear them to help reduce the overall population. A number of chefs have started utilizing the lionfish and incorporating them into creative and delicious entrees. I always try a lionfish dish if I see it on the menu as I want to support the chefs who are doing their part to help eradicate these beautiful but deadly fish.

Chabil Mar’s lionfish sandwich ($26 BZ) is perfect for lunch. It’s light and served on a fresh homemade bun with lettuce, tomato, and red onion. I had fresh fruit and a side of coleslaw as well. If you’ve never had lionfish before, don’t be intimidated by it. It’s a whitefish and relatively mild in flavor. It pairs well with a variety of tropical sauces and makes for great fish cakes or a sandwich in this case.

Now, getting to this “Best Burger in Belize” ($24 BZ). All I can say is WOW! The pile of caramelized onions on the top was impressive. The burger is a six-ounce patty served with pan seared mushrooms (if you want), caramelized onions, chipotle mayo, lettuce, and tomato. Ask to add bacon to make it even better ($26 BZ).

Unfortunately, we were full and didn’t have room for dessert that afternoon, but I’ve had their desserts in the past and they definitely don’t disappoint. Look for creative and seasonal creations like pumpkin creme brûlée and coconut cheesecake.

Snacks at the Bar

We tried a few of Chabil Mar’s starters one afternoon at the bar. The lunch menu is served from 11 a.m. until 5 p.m, and includes a variety of appetizers, soups, salads, and larger “comfort food” entrees. We opted for the jalapeñno cheese dip ($16 BZ) and an order of saucy chicken wings ($20 BZ for 8 wings). Sometimes chicken wings can really be hit or miss in Belize — but these hit a home run and satiated the craving. I believe the sauce was a tequila ginger BBQ sauce, which had a nice blend of tangy heat.

The jalapeño cheese dip I could’ve eaten by the spoonful. It’s not overly spicy for those concerned about heat from the jalapeños.

Chabil Mar Signature Cocktails

Chabil Mar has some fun signature cocktails that aren’t terribly pricey when compared to normal bars in town or on Ambergris Caye where I live. Try one of these fun sounding concoctions, all of which are ($18 BZ):

• Yummy Mummy: Cane Juice Rum, Triple Sec, Fresh Orange, Pineapple and Lime Juice, Splash of Cranberry Juice
• Coral Paradise: One Barrel Belizean Rum, Nance Liqueur, Coconut Rum, Fresh Pineapple and Orange Juice, Splash of Cranberry Juice
• Turtle Juice: Amaretto, Dark Rum, Light Rum, Nance Liqueur, Cranberry and Pineapple Juice, Squeeze of Lime
• Iguana Punch: Cane Juice Rum, Dark Rum, Midori, Fresh Lime, Orange and Pineapple Juice

If you’re more of a martini person, they also have the Chabil Mar-tini made with Absolut Vodka, coconut rum, Midori, Blue Curacao, and fresh pineapple juice ($20 BZ).

Be sure to check out their non-alcoholic beverage menu for a variety of fruit juices, smoothies, and shakes (most are $14 BZ).

Breakfast on your Veranda

Although I didn’t have time this past trip, I highly recommend ordering breakfast and enjoying a leisurely morning on your veranda, if your schedule allows. The views are beautiful, and the sunrises every morning are impressive. There is nothing like enjoying a cup of coffee and breakfast out on your veranda. You also have a full kitchen so you can get groceries and make breakfast too if you’re so inclined. However, sometimes it’s nice to just let someone else do all the work. I mean, you are on vacation after all!

Details on Chabil Mar

Chabil Mar is located north of the main downtown area of Placencia Village, near Turtle Inn, and directly across from my recommendation for a Placencia dive shop, Splash Dive Center. Units range from one to two bedroom beachfront and oceanview units, all of which are uniquely appointed with local artisan furniture and artwork. There is also a beautiful bi-level luxury villa available for rental now too that comes with a golf cart rental for the duration of your stay. Chabil Mar has two pools, free Wi-Fi, and more.

Getting to Chabil Mar is easy if you’re arriving in Placencia by plane. Flights on Tropic Air and Maya Island Air operate from Belize’s International Airport as well as Belize City’s Municipal Airport. Chabil Mar will arrange to have their shuttle pick you up at the airport and transfer you to the property which is only a few minutes away.

It’s important to note that Chabil Mar can sell out, especially during peak times like Christmas and New Years, as well as late April and May when it’s whale shark season in Placencia. Check with them for seasonal specials and packages that offer you time on Hatchet Caye (a private island), sailing on a catamaran, or even some time in the jungle.


Booking.com

Disclosure: I was a guest of Chabil Mar, but as always, all opinions, views, and calories gained are my own!

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And, obviously, we want to eat our way through Iceland! We’ve done some initial research, but we’re looking for additional recommendations on unique activities in Iceland, and specific foods or restaurants you’d recommend.

Icelandic Foods to Try

A couple of the foods on the top of our “must eat” list include:

Fish, Fish, and More Fish (All Seafood Welcome!)

Obviously, fish is a huge part of the Icelandic diet, and thankfully, we both love seafood! We want to try it all – fish and chips, dried fish (jerky), and whatever else we can find. I know that lobster, or Icelandic langoustine, is popular with gourmands as well. One of the top recommendations seems to be a langoustine soup — and with the cold temperatures, I could go for a delicious soup! I’m hoping to try a variety of seafood dishes in both casual and more high-end dining establishments.

However, before anyone suggests it, I don’t know if I am mentally prepared for fermented shark! We have tried some pretty bizarre things around the world, including fruit bat in Palau, Fugu in Osaka, ant larvae in Tulum, and fish sperm sac in Taiwan. I love the smell of stinky tofu, but I can’t handle the stench of durian — some people say fermented shark ranks right in between.

Icelandic Hot Dogs

I love a good hot dog as much as the next person, but it’s not necessarily something I would seek out on my travels. However, it seems we would really be missing out if we didn’t try one in Iceland! Since the dogs contain lamb, I’m told they have a unique flavor, but that’s not what makes them so popular. The sauces are where these dogs shine – they’re served with ketchup, raw onions, sweet brown mustard, fried onions, and a special sauce made with mayo, mustard, capers, and herbs. And, the most famous place to grab one is Bæjarins Beztu Pylsur, located in downtown Reykjavik.

Rye Bread

The “black” rye bread you find in the Baltic states has become my favorite bread in the world. I first had it in Riga, Latvia, but it wasn’t until we were in Vilnius, Lithuania, that I became obsessed. Needless to say, when we hit Tallinn, Estonia, for the first time, I had already dedicated a portion of my luggage space to bringing back a few loaves!

I’ve read about the dark rye, or “rugbraud,” from Iceland that is buried in the ground near a hot spring, and that is definitely one of my “must eats”. And, yeah, I’d be willing to pay extra for more baggage allowance just to ensure I have enough space to bring some back!

Fine Dining in Iceland

It may sound odd to some, but one of the things we’re looking most forward to in Iceland is checking out the fine dining scene. I see some posts about specific foods, but there’s not a lot written about the higher-end restaurants. We recently learned Iceland has its first Michelin star restaurant too!

Some of the Reykjavik restaurants on our radar include:

• DILL: DILL was awarded its first Michelin star in 2017, and focuses on New Nordic cooking. It’s only open for dinner, and offers a daily tasting menu only.
• Matur & Drykkur: This is a relatively simple restaurant that focuses on older and more traditional Icelandic recipes. Matur & Drykkur is named after a famous Icelandic cookbook and was mentioned in the 2017 Michelin Guide, receiving a Bib Gourmand award.
• Gallery: Although Gallery’s focus is classic French cuisine, it’s earned a lot of praise, including for its cured salmon recipe that dates back to 1966. It’s located at the Holt Hotel, and said to be the island’s oldest and most highly-regarded restaurant.

Things to do in Iceland

When it comes to things to do in Iceland, we want to cover the typical “must see” sights like geysers, waterfalls, Northern Lights (if the skies cooperate), the Blue Lagoon, etc. But, what do else do you recommend we try to do? Some of the activities on our to-do list include:

Iceland Food Tours

We’d like to take an Iceland food tour or two. Top choices include a walking food tour of Reykjavík and an Icelandic beer tour that pairs several local beers with Icelandic cuisine. Brett’s tried several local craft beers, including Surtur Nr.30, which a smoked Imperial Stout that utilized dried sheep shit to make the fire!

Snorkeling and Diving in Iceland

This will be quite a different experience from snorkeling and diving in warm waters like we’re used to, but what a cool experience to see the American and Euro-Asian plates! This brings back so many memories of my college studies in Anthropology and Geology.

Iceland Ice Caves

If we visit in the winter, we’d love to explore an Ice Cave, but if we’re there during the summer, we want to check out an ice tunnel at the Langjökull glacier.

Explore the Inside of a Volcano

Iceland is said to be one of, if not the only place, where you can explore a volcano from the inside. The journey to get there is a crazy one, but what an experience. You are lowered into the crater by use of an elevator crane. Thrihnukagigur Volcano is also a summer-only experience, so it seems we’ll likely need to make multiple trips to cover everything on our “must do list”.

Animal Adventures

Aside from seeing Puffins, we hope to try dog sledding for the first time, and also do some whale watching. In Iceland, you can try dog sledding year-round, so this is definitely high on my list! Old English Sheepdog short hair is one of the dog breeds trained for dog sledding.

What else would you recommend we do? And, where or what should we eat? Let us know in a comment, or feel free to send us a message with your suggestions! 

While on assignment for a travel publication recently, I had the opportunity to spend two nights at Cayo Espanto. I can say I was sufficiently blown away by both the quality of the cuisine and the world-class service Cayo Espanto’s staff provides on this tiny island in the Caribbean. From the special, hand-crafted welcome drink waiting for you as you step off the boat to a spectacular dessert bonfire on the beach, I’d be lying if I said this experience didn’t rival some of my favorite meals at the world’s top restaurants. If you want to get your own private boat to take this adventure with out a guide, we recommend you to check out this new Zeboats Source.

Cayo Espanto is truly a private island. You won’t even see other boats passing by very often, especially if you stay on the back side of the island, like at Casa Olita, where I was.

You aren’t likely to see the other guests either unless they happen to be kayaking around the island  with new 2 Wavewalk S300 Kayaks or getting some sun on their adjacent private dock. With only seven villas, one of which is an over-the-water bungalow, Cayo Espanto focuses all their efforts on seamless behind-the-scenes operations and as much pampering as your heart desires. It’s no surprise then that celebrities like Robert De Niro, Brad Pitt, Tiger Woods, Penelope Cruz, and Leonardo Di Caprio are all rumored to have stayed there.

Breakfast on Your Private Deck

Mornings started with our delightful “housemen” (aka butlers) providing 7 am coffee while we perused the day’s breakfast options. First up was a plate of local fresh fruit to munch on as we slowly let the caffeine do its magic. The menu changes regularly, and guests can order anything off the daily selections. Super hungry and want to order pancakes and an omelet? Go for it. You’re on vacation, so why not? Only want to try a half of an Eggs Benedict so you can try something else too? No problem. And, I recommend only doing half of any breakfast item if you are a light eater, as Cayo Espanto doesn’t skimp on the portions.

Lunch and Welcome Snacks

On the first day, we arrived at Cayo Espanto around 3 pm. Almost immediately, they had our table set up with a welcome snack of quesadillas for us while we settled in and finished our welcome drink, their signature Cayo Espanto Wave. For lunch the next day, we had a pretty hearty meal, ideal for those travelers coming back from diving, snorkeling, or a fishing trip.

Service is 5-star all around, and with a staff ratio that’s basically 2-to-1, you’ll want for nothing while you’re on Cayo Espanto. Each villa is equipped with a two-way radio so you can call your housemen anytime you want or need something. Hungry for a mid-afternoon snack or need another margarita? Coming right up! And, I do highly recommend trying some of their cocktails. Fresh fruit margaritas were among our favorites, especially pineapple and mango. Perfect for the late afternoon as you relax in your private plunge pool.

Dinner at Cayo Espanto

Not surprisingly, dinner is where Cayo Espanto’s service and cuisine really shine. When you book your stay, you’ll receive a detailed e-mail questionnaire to fill out where you can tell them your ideal dining style, thoughts on your dream dinner, allergies, etc. Depending on how many nights you are staying, you will dine in different spots each night. The first night they set up dinner on our private dock, and it was beautiful to look back and see the soft glow or our villa as they did turn down service. On the second night, we dined along our little stretch of private beach.

The process to set up each meal is fascinating in itself, as your housemen effortlessly create this romantic setting under the stars in a matter of minutes. They truly go all out, decorating with landscape lighting that leads you right to the table, combined with a variety of tiki torches, candles, and special artistic designs in the sand.

The first night we were treated to a bit of a unique experience. Chef Patrick created a special tasting menu so we could sample a wider variety of his 5-star cuisine. Our courses differed, so there were even more dishes to sample. What a rough job!

Don’t worry though; the standard dinner menu already consists of a starter, soup, main course, and dessert, so you still have plenty of opportunities to enjoy a multi-course dinner. And, if you’re celebrating a special occasion, be sure to let them know ahead of time, as they have a variety of special touches that can be arranged. Options include the special chef’s tasting menu and/or a decadent dessert bonfire with chocolate fondue and a subsequent wish balloon release.

Details on Cayo Espanto

Cayo Espanto only has seven villas, and each one offers a little different view of paradise. Rates start around $1,600 US a night, and go up to around $3,000 US. This rate includes three meals a day, snacks, and beer, cocktails, water, and soft drinks. Wine and Champagne are not included, but they are available to purchase by the bottle. Because sourcing wine is not as easy in Belize as some other countries, double-check with Cayo Espanto ahead of time if there is a particular wine you want with dinner. If they cannot get it, you can always bring one or two bottles in with you. Any more than that and you’re looking at paying duties on arrival in the country.

Getting to Cayo Espanto is relatively easy. You’ll fly into BZE, Belize’s only international airport. From there, you can fly to Ambergris Caye on one of Belize’s national carriers, Tropic Air or Maya Island Air. Cayo Espanto will arrange a taxi to pick you up at the San Pedro airstrip and take you to their nearby boat dock where a private boat whisks you over the island. Or, for the one-of-a-kind luxury entrance, book a private flight on Astrum Helicopters straight from the mainland to Cayo Espanto.

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People often ask me what I miss most from living in Taiwan. Aside from the gorgeous views and bustling 24/7 lifestyle, you probably already know the answer…I miss the food. Especially places like Din Tai Fung. DTF was our Monday night ritual in Taipei for several years. Now that I am not in Asia as often, I miss having regular access to quality Asian cuisine. So, when I heard the news that a Din Tai Fung was opening a branch in Torrance, California, I was thrilled! My parents still live in that area, so whenever I am transiting between my home bases in Holland and Belize, I fly through LAX so I can spend some time with them.

Needless to say, we visit Din Tai Fung at least once every few months when I am back in town. The quality at the Torrance location is better than some of the other ones I’ve tried elsewhere outside of Taiwan. There is a full bar and a variety of interesting alcoholic and non-alcoholic beverage options. They even have Taiwan beer available, but it’s not cheap — $8 US a bottle!

Here’s some of the regular menu items we get, most of which are my favorites from the original locations in Taipei.

Cucumber Salad

Not a salad in the traditional sense, the Cucumber Salad ($4.50) is a plate of small pickled cucumbers marinated in chili oil and usually a garlic slice on top. This is a must-eat dish for me as long as they aren’t out of it. The chili oil is not that hot, so no worries if you aren’t into very spicy dishes.

Sweet and Sour Ribs

The appetizer of sweet and sour ribs is my Mom’s favorite, and she doesn’t normally eat ribs at all. They are messy as heck, but I can see why she loves them. This was not a menu item available in Taiwan when I lived there, so I have to assume it’s unique to Torrance or maybe the US locations as a whole. Definitely worth ordering, but they sometimes run out after the lunch rush and don’t make more until dinner time.

Hot and Sour Soup

I’ve never tried the soups at Din Tai Fung in Taiwan, but my Dad loves Hot and Sour Soup, so we order this every visit as well. Unless you have a big group, order the small Hot and Sour Soup ($5.50) as we still get four small bowls out of it. This soup packs a good amount of heat, but it’s not too spicy — my Dad said this is one of his favorite hot and sour soups he’s ever had.

Shrimp and Pork Spicy Wontons

One of my absolute favorite dishes is the Shrimp and Pork Spicy Wontons ($9.50). We’ve been known to order two of these at times! This dish packs some heat, but it’s oh so worth it. Delicate shrimp and pork wontons swimming in a soup of spicy chili sauce with green onions. They are also messy if you slip up with your chopsticks. It’s best to put one on your spoon and then pick it up with your chopsticks, otherwise you might be wearing chili oil. I’ve seen plenty of people struggle with these!

Chicken Dumplings

My Mom is not a huge fan of pork, and the Din Tai Fung in Torrance doesn’t have chicken XiaoLongBao like Taiwan and Singapore do (or did at least,) so we get an order of chicken dumplings for her. These are quite good, and I look forward to eating them each trip as well.

Shrimp and Pork Shao Mai

These are similar to the soup dumplings as they have a bit of broth inside, but the dough is thicker and more chewy. The Shrimp and Pork Shao Mai ($7.50) only come 5 to an order, so they aren’t necessarily cheap, but still worth trying in my opinion. Other branches out of the US usually have these in orders of 10, so I am surprised to see Torrance only having 5 to an order. The basic pork and sticky rice Shao Mai are good too, but I really prefer the shrimp and pork combination. You eat these much like you eat the xiaolongbao, so be careful with the piping hot broth inside. Don’t let them sit too long or they aren’t nearly as good.

Din Tai Fung’s Xiaolongbao

The star of the show at Din Tai Fung, and what they are most known for, is the iconic XiaoLongBao. While “bao” means bun, these are often called Shanghai Soup Dumplings. They are filled with a delicious hot broth in addition to pork (or pork and crab). The delicate pleats are literally an art, and workers study for months perfecting the art of the Din Tai Fung XiaoLongBao look.

In Taiwan, the pork and crab XiaoLongBao are a little too strong (they use crab roe), but the ones at the Torrance branch are more mild. However, I still prefer the most classic Pork XiaoLongBao ($10). You get an order of 10, and thankfully my Dad loves these as much as I do, so we sometimes get two orders of these.

I’m a bit surprised they don’t have the card that shows you how to properly eat a XiaoLongBao like they do on the tables in Taiwan. The magic of eating XiaoLongBao comes from the right mixture of soy sauce and black vinegar with bits of ginger. Dip your dumpling in this mix, pierce the dumpling skin in your spoon, and then enjoy. Some people sip the broth then add more vinegar and ginger on top of the dumpling and eat. Others poke the dumpling skin and let the broth settle in the spoon and eat as one bite.

Like the Shao Mai, these need to be eaten quickly before the broth cools down. Be careful as they will burn your mouth, so puncturing the dumpling is one way to help avoid burning yourself.

The Torrance location has the black truffle version, but I have not eaten them here. We used to order them in Taiwan when they first debuted. They were not cheap — about $30 for a full order, but oh so tasty. Then it seemed like they went from using truffle slices to more of a truffle paste and we didn’t like them as much. Hong Kong has the best black truffle XiaoLongBao in my opinion. In the US, the pork and black truffle ones run $22.50 for an order of 5, so that is why I haven’t tried them yet, since we could get two orders of the pork for the same price and have 20 XiaoLongBao rather than 5.

Other Dishes to Try at Din Tai Fung in Torrance

There are other dishes I recommend trying, although I don’t necessarily get them here on my normal visits. These are some of my favorite dishes from Taiwan, but items my parents aren’t really interested in, or can’t eat (they have some dietary restrictions due to health problems).

• Noodles with Spicy Sauce (this is the same sauce as the wontons – love!)
• Noodles with Sesame Sauce
• Pork Chop Fried Rice
• Sauteed Spinach with Garlic
• String Beans with Garlic
• Potstickers (if they are available still)
• Red Bean and Taro buns (dessert)

Beverages at Din Tai Fung

I’m a purist and always order Jasmine tea and a Taiwan beer, since it makes me feel like I’m back in Taiwan. My Dad loves their honey lemonade and Mom always orders the peach green iced tea.

I recently tried their Taipei 101 ($13) cocktail, which was good, but definitely on the strong side. It was made with Sailor Jerry’s Rum, Malibu Rum, Coke, and a sea salt cream top. I was surprised to see it served in a short fat glass – would’ve expected something tall and skinny to symbolize Taipei 101 itself! Definitely a tasty cocktail though.

There is also a selection of various slushies/smoothies, milk tea, and you can even add boba. They also have a sea-salt-cream-topped green or black tea, which I have to assume is somewhat like my favorite sea-salt coffee from Taiwan.

Din Tai Fung Merchandise

While there is a small amount of merchandise sold here, there’s far less than what I am used to in the Asian branches. I have so many souvenirs, including luggage tags, special teas, Christmas figurines, and more. What’s most noticeably absent is the food products. I love their Chili Oil, and they don’t sell it at the Torrance location. I need to get back to Taiwan soon as the jar I got the last time I visited is nearly empty!

Tips for Din Tai Fung in Torrance

I’ve seen photos and heard stories that the lines can get pretty long at the Torrance Din Tai Fung during peak lunch and dinner times. I’m used to an hour plus wait at any given location in Taiwan any time of the day, so it doesn’t bother me, but my parents aren’t fans of long wait times. We typically beat the rush by going around 4pm on a weekday, and we can always walk right in. By the time we leave, there is definitely a line building up for the dinner rush.

Also, don’t order everything at one time. Place an appetizer and small order to start, unless you’re in a big group. All the food arrives quick, and you’ll find yourself overwhelmed trying to finish everything while it’s hot and fresh. We usually start with the cucumbers, soup, ribs, and an order of dumplings. From there, we order shao mai, wontons, and maybe another round of xiaolongbao.

And, rather than order one of the fancy frozen drink concoctions with the food, we have been getting them for dessert and taking them to go. That way we don’t waste precious stomach space needed for dumplings either!

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