A cold lager tastes different with a plate of spicy food at a night market in Asia. A dark Belgian ale can bring out flavors in a slow-cooked stew that you barely noticed before. A tart fruit lambic may seem challenging on its own, then suddenly make perfect sense alongside rich cheese, roast duck or even chocolate.

One meal has always stuck with me. Sitting at a small restaurant in Japan, I found myself moving between fresh vegetables, dipping sauces and a crisp local beer. Every bite changed the beer slightly, and every sip prepared me for the next flavor. It reminded me that great pairings aren’t always about finding one perfect match. Sometimes they’re about discovering how a single beer can complement an entire meal.

After years of traveling, eating and trying more beers than I ever expected to keep track of, I have come to see beer and food pairing as less of a science and more of a conversation. Sometimes the beer echoes the flavors on the plate. Sometimes it cuts straight through them. And sometimes a pairing that sounds completely wrong on paper turns out to be the one you remember years later.

The good news is that you do not need to be a beer expert to get better at pairing beer with food. You just need to understand a few basic ideas, avoid some common mistakes and be willing to experiment.

Why Pair Beer With Food?

Wine usually gets top billing when people talk about serious food pairings. I love wine too, but beer has an extraordinary range of flavors to work with.

Think about the difference between a crisp Czech pilsner, a hazy American IPA, a peppery Belgian saison, a rich Trappist quadrupel, a smoky German rauchbier and a spontaneously fermented Belgian gueuze. They are all beer, but from a food-pairing perspective, they have about as much in common as lemonade, espresso and red wine.

Beer also has a secret weapon: carbonation. Those bubbles can help refresh your palate between bites, especially with fatty, salty or fried foods. Bitterness can cut through richness. Malt sweetness can soften roasted or spicy flavors. Acidity can brighten a heavy dish. Yeast character can echo herbs and spices. Great pairings aren’t just about flavor. Texture matters just as much as flavor. A crisp, lively beer can refresh your palate after rich food, while a fuller-bodied beer can feel perfectly at home beside a hearty winter meal.

A good beer and food pairing does not simply give you a nice beer next to nice food. Ideally, something happens when you taste them together. The beer changes the food, the food changes the beer or both become more interesting than they were on their own. That’s the real point of pairing.

And don’t worry if you “get it wrong.” Some of my favorite discoveries have come from opening a bottle simply because it sounded good with dinner, not because a pairing chart told me to.

Four Basic Ways Beer and Food Pairings Work

There are endless theories about how to pair beer with food, but I find it easier to think about four basic relationships: complement, contrast, cut and cleanse.

Complement similar flavors

This is the most intuitive approach. Find flavors in the beer that already exist in the food.

A roasty stout with grilled meat is an obvious example. A Belgian dubbel with a slow-cooked stew can work because the beer’s dark fruit, caramel and malt character finds similar flavors in the dish. A citrus-forward beer may connect beautifully with food that uses lemon, orange or fresh herbs.

The risk is overdoing it. More on that shortly.

Create contrast

Sometimes opposites are far more interesting.

A crisp, dry beer can be wonderful with rich food. A tart beer can wake up something fatty. A slightly sweet beer may soften salty or spicy flavors.

This is one reason I find sour beer so exciting at the table. A traditional gueuze does not need to taste anything like a plate of fried food to work with it. The contrast is the point.

Cut through richness

Some foods coat your palate. Think fried chicken, creamy cheese, pork belly, buttery sauces or rich sausages.

A beer with lively carbonation, bitterness or acidity can help clear that richness between bites. This is why a crisp pilsner can be far more interesting with fried food than its relatively simple flavor profile might suggest.

Cleanse and reset the palate

Not every beer needs to dominate the meal.

Sometimes the best pairing is a beer that lets you enjoy the next bite as much as the first. This matters with salty snacks, fried foods and meals with lots of small dishes. It is also one reason simple lagers can be fantastic food beers.

There is a time for a massive barrel-aged imperial stout. There is also a time when it would flatten everything on the table.

What Happens When a Beer and Food Pairing Goes Wrong?

Bad beer pairings are often more useful than good ones because they teach you what actually matters.

The biggest problem is usually imbalance. One half of the pairing overwhelms the other.

Imagine a delicate white fish next to a 12% Belgian quadrupel. You may love both, but the fish barely stands a chance. Put a subtle pilsner next to heavily smoked brisket and you may forget the beer is even there.

Other pairings actively make flavors less pleasant.

A highly bitter IPA can sometimes amplify the heat of a chili rather than calming it. A very sweet pastry stout with an equally sweet dessert may become exhausting after a few bites. A sharply acidic sour next to an aggressively acidic dish can leave your mouth feeling like it has been through a workout.

That does not mean any of these combinations are universally wrong. Personal taste matters, and individual beers vary enormously even within the same style. But if a pairing consistently makes either the beer or the food less enjoyable, something is probably off.

Before giving up on a pairing, consider the beer itself. Serving temperature can make a surprising difference. A beer that’s too cold may hide its aromas, while one that’s too warm can make bitterness or alcohol seem more noticeable.

Common Beer and Food Pairing Mistakes to Avoid

One of the biggest mistakes is relying too heavily on beer styles.

“IPA with spicy food” gets repeated constantly. But which IPA? A lower-alcohol session IPA with bright citrus character is very different from a resinous double IPA pushing 9% alcohol. Bitterness and alcohol can both intensify the sensation of chili heat.

The same problem comes up with stout. A dry Irish-style stout is not interchangeable with a thick, sweet imperial stout aged in bourbon barrels. Pairing by style name alone ignores intensity, sweetness, alcohol and the actual flavors in the glass.

A few other mistakes come up repeatedly:

• Matching intensity poorly. A huge beer can erase delicate food, while a subtle beer can disappear next to a powerful dish.
• Assuming similar flavors always complement each other. Smoke with smoke sounds logical until everything tastes like a campfire.
• Stacking sweetness on sweetness. Chocolate stout and chocolate cake can work, but an extremely sweet version of each may become cloying.
• Ignoring the sauce, seasoning or cooking method. Grilled chicken, fried chicken and chicken in a chili-heavy sauce are three completely different pairing problems.
• Choosing the rarest beer instead of the right beer. Special does not automatically mean appropriate.

I love complex Belgian beers, but there are meals where I would rather have a fresh pilsner or simple table beer. Sometimes the less dramatic beer is the better food partner.

Classic Beer and Food Pairings That Work

Some combinations become classics for good reason. If you are new to beer and food pairing, these are useful places to start.

Stout and oysters may sound strange if you have never tried it, but roasted malt can play beautifully against the briny, mineral qualities of the oysters.

Hefeweizen and sausage is another natural fit. The beer’s carbonation and wheat character work well with rich sausage, while familiar banana and clove notes can complement the spices.

Pilsner and fried food is one of the easiest pairings to love. Crisp bitterness and carbonation help keep fried chicken, schnitzel, fries and croquettes from becoming too heavy.

Saison and goat cheese can be excellent because the beer’s dry, peppery and sometimes earthy character has enough personality for the cheese without simply overwhelming it.

Belgian dubbel or quadrupel with braised meat is a pairing I return to often. Dark fruit, caramelized malt and warming alcohol can connect with the deep flavors of slow-cooked beef and rich sauces. There is a reason beer feels so at home in Belgian cooking.

And yes, IPA with a burger can work very well. A good IPA has enough bitterness and flavor intensity to stand up to beef, cheese and caramelization from the grill. Just remember that the bigger IPA is not always the better IPA.

These classics are useful, but they are only a starting point. One rule that has served me remarkably well while traveling is to pair local beer with local food whenever you can. Belgian dubbel with Flemish stew, German helles with a warm pretzel, Czech pilsner with schnitzel or a local Italian craft beer alongside Parmigiano Reggiano all feel natural because they evolved alongside the cuisine. It isn’t a hard rule, and there are plenty of exceptions, but if you’re staring at an unfamiliar menu wondering where to start, ordering the local beer is one of the easiest ways to discover a pairing that simply makes sense. From there, the fun begins when you start moving beyond the obvious choices.

If you ever find yourself planning a trip around food and drink, Belgium is one of the easiest places in the world to experience this philosophy. Brewery cafés, local restaurants and centuries-old beer traditions make it almost impossible to have a bad pairing.

Unexpected Beer and Food Pairings Worth Trying

This is where beer pairing becomes fun. You can read charts all day, but the combinations that stick with me are often the ones that initially sound a little odd.

Oude gueuze and fried food

This is one of my favorite examples of beer acting almost like sparkling wine.

Traditional oude gueuze can bring lively carbonation, bright acidity, dryness and layers of fermentation character. Put that next to something fatty and fried, whether it is Belgian fries, croquettes or fried chicken, and the beer can slice through the richness beautifully.

Kriek and duck

Cherry and duck already have a long culinary relationship, so traditional kriek is not as strange a pairing as it first appears.

The best versions bring acidity and real fruit character without tasting like sugary cherry soda. With rich duck, especially a preparation that already includes fruit or a slightly sweet sauce, the beer can both complement the dish and cut through its fat.

This is also where Belgian sour beer can surprise people who assume all fruit beer is sweet.

Belgian quadrupel and blue cheese

A rich Belgian quadrupel can bring dark fruit, malt sweetness, warming alcohol and enormous depth. Blue cheese brings salt, fat and funk.

Together, they can be extraordinary.

The beer has enough intensity to survive the cheese, while its sweetness helps soften the saltiness. This is the sort of pairing where taking smaller sips and bites actually makes sense because both sides have so much going on.

For me, beers such as Rochefort 10 also connect pairing back to place. Visiting Belgian Trappist breweries and drinking beer near where it is made can change how you think about the food traditions surrounding it.

Oude kriek and dark chocolate

Chocolate does not always need stout.

A complex, tart cherry beer can be fascinating with dark chocolate. Cherry and chocolate are already familiar partners, but the acidity of a traditional kriek keeps the combination from becoming too heavy.

The important word here is traditional. A very sweet fruit beer may produce a completely different result.

Belgian tripel and fried chicken

Fried chicken isn’t the first thing most people associate with Belgian tripel, but it probably should be. A strong golden Belgian ale with fried chicken can be dangerously easy to enjoy.

Tripels often bring high carbonation, fruity fermentation character, spice and considerable alcohol while still drinking much lighter than their strength suggests. That carbonation helps with the fried coating, while the beer has enough flavor to stand up to seasoning and juicy dark meat.

Just remember that an 8% or 9% tripel is still an 8% or 9% beer, even when it goes down like something much lighter.

Saison and Vietnamese food

This is a pairing I would love to see more people explore.

Vietnamese food can bring fresh herbs, grilled meat, hot pepper, acidity, sweetness and savory depth into the same meal. A dry saison with peppery yeast character and lively carbonation can find connections with those herbs and spices without necessarily weighing everything down.

Of course, “Vietnamese food” is an enormous category, so there is no single perfect beer. A herb-heavy bowl of bún is a different pairing challenge from caramelized pork or a rich bowl of phở. That is exactly why pairing beer with Asian food deserves a much deeper discussion of its own.

Gose and watermelon with salt and chili

Not every great pairing needs to be a full meal.

Watermelon with salt and chili next to a tart, slightly saline gose can be ridiculously refreshing. You get sweetness, acidity, salt and heat bouncing around in a way that feels more like a summer snack experiment than a formal pairing.

Those are often the combinations I enjoy most.

Imperial stout and aged Parmigiano Reggiano

If someone asked me to pair an imperial stout with cheese instead of dessert, they’d probably look at me a little funny. The automatic pairing for imperial stout is often chocolate cake. I would rather reach for a chunk of properly aged Parmigiano Reggiano.

Aged cheese can bring nutty, savory flavors and those wonderful little crunchy crystals. Against the roast, dark malt and possible coffee or chocolate notes of an imperial stout, the combination can be far more complex than simply piling sweetness on top of sweetness.

After spending several days exploring the food traditions of Reggio Emilia and the wider Via Emilia, I found that some of my favorite pairings came from small producers and neighborhood restaurants rather than famous destinations.

What Beer Goes Best With Spicy Food?

This question deserves special attention because the standard advice is often too simplistic. There is no single best beer for spicy food. The answer depends on the type of heat, the sweetness of the dish, the amount of fat and the other flavors involved.

A crisp lager can be refreshing with spicy fried food. A wheat beer may complement citrus, herbs and aromatic spices. A lower-alcohol fruity beer can sometimes soften the overall experience. On the other hand, a very bitter double IPA with high alcohol may make the heat of a spicy pepper feel even more aggressive.

This is especially obvious when you travel through Asia. In Japan alone, I’ve enjoyed everything from grilled yakitori and crisp vegetables to fried dishes with multiple dipping sauces, each asking something different of the beer in the glass. Move to Taiwan, Vietnam or Thailand, and the equation changes again. One rigid pairing rule simply isn’t enough.

If you are pairing beer with spicy food, think beyond the word “spicy.” Ask what else is happening in the dish.

Why Belgian Sour Beers Deserve a Place at the Table

I will admit my bias here. I have a particular love for traditional Belgian sour beer, especially lambic, gueuze and fruit lambics. After years of visiting breweries and pairing these beers with local food, they’ve completely changed the way I think about what beer can do at the table.

A traditional gueuze may bring acidity, carbonation, dryness, oak and complex fermentation character. A kriek can add cherry without necessarily becoming sweet. Other fruit lambics can move in completely different directions depending on the fruit, producer, blend and vintage.

In some ways, these beers can behave more like wine at the table than many people expect beer to behave.

Try gueuze with rich cheese or fried food. Try kriek with duck, game or dark chocolate. Explore fruit lambics with cheese. Consider how a dry, acidic beer might work with fatty pork.

But be careful with acidity. Pairing an intensely sour beer with a dish already dominated by vinegar, citrus or sharp tomato acidity can become overwhelming. Contrast often works better than competition.

For anyone interested in exploring this world further, I have written more about Belgian lambic beer and brewers, as well as our experiences with Cantillon and 3 Fonteinen. One of the joys of beer travel is discovering places like this that you would probably never find unless someone local pointed you in the right direction.

Don’t Forget Snacks: Some of the Best Beer Pairings Are Simple

One thing formal pairing guides sometimes miss is that beer does not need a three-course dinner to shine. Sometimes all you need is a warm Bavarian pretzel, a little mustard and a fresh helles.

Some of the best beer and food combinations are snacks. A crisp lager with salty potato chips can be perfect. Gueuze with croquettes can be more exciting than a carefully plated restaurant pairing. A malty amber beer with roasted nuts makes sense without requiring any analysis. A sharp, hoppy beer with aged cheddar can turn two things from the fridge into a surprisingly satisfying combination.

Travel reinforces this for me constantly. Some of the most memorable things I have eaten have come from food stalls, markets, brewery cafés and casual counters rather than formal dining rooms. Taiwan’s night-market culture, for example, is built around moving from one specialty snack to another, something we have explored in our guide to how Asian hawker centers and night markets differ and in our admittedly ongoing obsession with Asian dumplings. If you’re planning a trip to Japan, Taiwan or Vietnam, don’t overthink the beer list. Order something local and see how it changes as your meal unfolds.

That’s one of the reasons I love pairing beer with snacks. They’re easy, approachable and a great way to discover combinations you might never have planned.

How to Create Your Own Beer and Food Pairings

You do not need a certification or a complicated flavor wheel. Start with a few questions.

How intense is the food? How intense is the beer? Is the dish fatty, spicy, sweet, salty or acidic? What is the dominant flavor in the beer? Do you want the beer to echo the food or provide contrast?

When I’m trying a new pairing, I usually run through a simple mental checklist::

1. Match intensity first. Do not ask a delicate beer to fight a massive dish.
2. Identify the dominant feature of the food. It may be the sauce, spice, fat or cooking method rather than the main ingredient.
3. Choose complement or contrast. Echo a flavor or deliberately push against it.
4. Consider carbonation, bitterness, sweetness and acidity. These can matter as much as flavor.
5. Taste the beer and food together. Then pay attention to what changes.

Take a bite. Take a sip. Go back to the food.

Did something new appear? Did the beer suddenly taste more bitter? Did the food become sweeter? Did the pairing refresh your palate or wear it out?

That little experiment tells you more than memorizing a rule that says porter goes with one food and pilsner goes with another.

And if the pairing is terrible? Good. Now you know.

Some of the most interesting things I have learned about beer and food have come from opening the “wrong” bottle and discovering exactly why it was wrong. Occasionally, the supposedly wrong bottle turns out to be brilliant.

Beer and Food Pairing FAQ

The Best Beer and Food Pairing Is the One You Want to Try Again

Beer and food pairing can become incredibly technical if you want it to. There are books, courses, certifications and enough terminology to make a casual dinner feel like an exam.

I prefer to keep the curiosity and lose the pressure.

Pay attention to intensity. Think about complement and contrast. Notice how bitterness, sweetness, acidity, alcohol and carbonation interact with the food. Learn from the combinations that fail.

Then keep experimenting. I’ve found that every beer pairing teaches you something, even if it’s simply discovering that two flavors don’t belong together. For me, the best beer and food pairings are tied to the same things that make travel memorable: discovery, surprise and a sense of place. That is also why I have always enjoyed drinking beer at the source. Visiting breweries, neighborhood pubs and local restaurants often teaches me more about a destination than any guidebook ever could. The beer is only part of the experience. The local food, setting and traditions around it can completely change how you understand what is in the glass.

Sometimes that means a carefully chosen Belgian sour with dinner. Sometimes it means a cold lager and a salty snack after a long day of exploring.

After all these years, I’ve found that the best beer and food pairings usually come with a story. They’re the meals that instantly take you back to a place, the brewery you almost skipped, or the little neighborhood restaurant that surprised you. Long after you’ve forgotten exactly what was on the plate or in the glass, you’ll remember how they came together. Those are the pairings worth chasing.

Erin’s piece inspired me to finally put together a post discussing the six different Trappist monasteries in Belgium that produce the world-famous Trappist beers.  So far, I have visited five of the six Trappist monasteries / breweries in Belgium. And I plan to complete my Belgium Trappist beer tour with a visit the sixth monastery (Orval) sometime this summer. (Note: We finally visited Orval in September, 2017, following the 2017 Cantillon Zwanze Day at Moeder Lambic in Brussels)

Belgium’s Trappist Breweries

The six Trappist breweries in Belgium are:

• St. Benedictus-Abbey (Achelse Kluis) in Achel, Belgium – Achel Beer (NOTE: No longer an official Trappist brewery as they no longer have any monks supervising the beer production and the brewery has since been sold to a private party)
• Abbaye Notre-Dame de Scourmont in Chimay, Belgium – Chimay Beer
• Abbaye d’Orval in Villers-devant-Orval, Belgium – Orval Beer
• Abbaye Notre-Dame de Saint-Remy in Rochefort, Belgium – Rochefort Beer
• Sint-Sixtusabdij in Westvleteren, Belgium – Westvleteren Beer
• Abdij van de Trappisten van Westmalle in Westmalle, Belgium – Westmalle Beer

As seen from the Belgian Trappist breweries map, the six breweries are evenly split between the French-speaking Wallonia and the Dutch/Flemish-speaking Flanders regions of Belgium. Achel, Westmalle, and Westvleteren are from Flanders, while Chimay, Orval, and Rochefort are in Wallonia.

Visiting Belgium’s Trappist Breweries

The only one of the five monasteries / breweries I visited where you can actually visit the brewery itself was Achel, which is also the closest to where I live in Eindhoven, making it for me the best Trappist brewery to visit in Belgium.

Rochefort was the only other monastery where I was actually able to visit into the actual monastery, but that was a very special open-house event where the monastery was raising funds for renovations. On my previous visits to the abbey, I was not able to get any further than the front gate of the monastery.

At Chimay, Westmalle, and Westvleteren, a visit is actually a visit to a cafe / visitor’s center located in close proximity to the monastery and brewery. Both Westmalle and Westvleteren have cafes located just across the street from the monastery. Chimay’s Espace Chimay, or Chimay Experience, is 250-meters away from the abbey. Achel also has a cafe within the walls of Achelse Kluis. There was no cafe or visitor’s center of any sort at Rochefort, but we found a great cafe in town, La Gourmandaise.

One of my favorite aspects of visiting the cafes at the monasteries is that you can try the normal beers of the brewery, and occasionally, you can also experience special beers not produced for commercial distribution. The cafes also usually offer other products produced at the abbey, such as the monks’ cheese and pate.

Plus, there’s something special about trying these great beers straight from the source.  The beer is fresher and straight from the brewery.  You get to build that special connection that you can only experience by visiting the grounds where the beer is born.

Authentic Trappist Products

Those new to the Trappist name might wonder what it actually means and why should you care? Products that appear with the official Trappist label mean they “measure up to the quality and traditional standards rooted in the monastic life of a real Trappist community.”

Belgium Beer Road Trip

If you’re looking to plan a Belgian Monastery beer tour road trip, pick up a Belgium beer route map. You can find these in many of the beer stores. As you’re traveling between the monasteries, there are a number of other great breweries you can stop at as well.

Have you visited any of the other Trappist breweries outside of Belgium? If you didn’t know, the total count of Trappist breweries is currently at 11, including the five official breweries remaining in Belgium, two in the Netherlands, and one each in Italy, the United Kingdom, Spain, and France.  

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 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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Frankfurt, or Frankfurt am Main, is one of the biggest cities in Germany. It is the largest city in the Hesse state and one of the centers of commerce and transportation for both Germany and the European Union. Unfortunately, most of Frankfurt’s historic town center was destroyed during World War II and had to be rebuilt after the war, which tends to leave the city off of the top tourist destinations for travelers to Germany.

While Frankfurt may be more modern due to being recently rebuilt, this doesn’t change its rich history, which dates back to the Holy Roman Empire. Owing to this rich history, as well as the rich diversity of ethnicities that call Frankfurt home today, there is no shortage of interesting culinary tastes to be found in the city. But not every culinary delight to be found in Frankfurt is an import. There are a number of delicious German foods, including these five must-try dishes and drinks!

Apfelwein – Apple Wine

Frankfurt used to be a large wine producing region, similar to the wine regions located to the west of the city along the Rhine, Mosel, Ahr, and Nahe rivers. But this changed due to climate change in the 16th century, and wine grape vineyards were replaced by fruit orchards. For over 250 years now, Apple Wine has been the beverage of choice in Frankfurt’s pubs, and Sachsenhausen is the district of the city that specializes in Apple Wine.

Apple Wine is not the same as apple cider. Instead of being carbonated and relatively sweet, apple wine is more delicate and tart, reminiscent of a young lambic beer. The serving style is also reminiscent of a lambic, being served from earthenware jugs, called bembels.

Each year in early August, Frankfurt holds an Apple Wine Festival at the Roßmarkt, where you can try different apple wine offerings, as well as purchase local crafts, foods, and apple wine accessories.

Frankfurt Food Specialties

Grüne Soße – Green sauce

Green sauce was one of the favorite dishes of the German author, Goethe, one of the city/s most famous former residents. Green sauce is made from eggs, oil and vinegar, salt, and seven different spices: borage, chervil, chives, cress, parsley, salad burnet, and sorrel. Green sauce is traditionally served with hard boiled eggs and boiled potatoes, but can also be found served over roast pork, schnitzel, or other dishes.

Frankfurter Wurst

Are you into hot dogs that “snap”? Well, that hot dog is likely based on the Frankfurter Wurst, the local sausage of Frankfurt.  Frankfurters are long, thin sausages, typically made from lightly smoked pork, and generally served with bread and mustard. Other common accompaniments include sauerkraut and potato salad.

Handkäs mit Musik

Handkäs is a handmade, round, sour milk cheese, generally served in vinegar and oil. “Mit musik” means served with chopped onions, and the “music” is said to come later, resulting from the effect of the onions. Handkäs is fairly firm, and a little bit funky in flavor, but quite flavorful when offset with the oil and vinegar and onions. Sometimes handkäs is also served with caraway seeds either on top or on the side.

Frankfurter Kranz

Frankfurt also boasts its own special dessert, the Frankfurter Kranz, or Frankfurt Crown Cake. Frankfurt Kranz is a multi-layer cake, coated with crunchy brittle, and topped with cherries or raspberries that resemble the jewels of the crown.

Where to Try Local Frankfurt Food Specialties

Zum Gemalten Haus

There are a number of traditional cider houses in Frankfurt, but many don’t open until 5 or 6 p.m. If you want to go during the day, we recommend Zum Gemalten Haus. Zum Gemalten Haus is one of the oldest cider houses in Frankfurt and is open all day from 10 a.m. until midnight, closed on Monday. It was quite empty when we went around 11 a.m, but it was definitely getting busy around 1 p.m. This restaurant serves up a number of traditional German dishes and the Frankfurt food specialties we recommend trying.

One note: Zum Gemalten Haus is a large establishment with two main halls, one of which is non-smoking, and the other allowing smoking inside. Make sure to sit in the proper room if you are sensitive to smoke.

Cafe Mathilda

Just next door is Cafe Mathilda where we tried the Frankfurter Kranz. Now, this might not bet the most traditional one since it’s an individual cupcake-style dessert rather than a slice of the actual round cake. I thought it tasted amazing and there were lots of other sweets and cakes to try. The decor was very cute, the service was great, and you couldn’t beat the location since it was next door! I read that the owner, Mathilda, is known for her glass-jar cakes, so if you have room for two desserts, try one of these too!

Where to Stay in Frankfurt

We only had one night on a road trip and we booked somewhere reasonably priced that had parking and air conditioning since temperatures had been in the triple digits a few times last week! We opted for the Hotel Leonardo Royal which seemed to be on the outskirts of Frankfurt, but we took a taxi in to the restaurant, which was about $10 euros on average. The room was clean, spacious, and they put us up on the 24th floor of a 25 story building for no extra charge, so we had pretty views and a small balcony. If we head back to Frankfurt again on a road trip, I wouldn’t be opposed to staying there again. It was under $100 for the night we stayed, but parking was $24 euros so be sure to factor that in.

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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. 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.


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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!