The Essentials: Where We Eat in Oaxaca, Mexico

Oaxaca’s deep culinary heritage is, like in many places, a result of its geography: a big valley formed by small ones, all surrounded by mountains, rich soil and warm weather. In fact, this valley reminds us of a clay pot, where many ingredients are mixing, aging and melting together to become something new over the heat of the fire. Oaxaca’s best restaurants are firmly rooted in this unique geography and layered history of the state. Here, food is more than just sustenance; it's a living link to the past and an expression of community – and it’s a source of immense pride. From the foundational significance of corn, prepared in countless forms, to the complexity of its celebrated moles, Oaxaca is all about depth. To highlight this profound connection between land, culture, and cuisine, our local team has rounded up their essential spots in the city, for tlayudas, memelas, mole, and beyond.

First Stop: Özlem Warren’s Istanbul

I start getting excited in the weeks leading up to my departure for Istanbul. I lived in this fascinating city with my parents for over 15 years; of course, I long to see the family, but also it is the food scene I crave. Turkish breakfast, kahvaltı

Scenes from Our New Bilbao Tour: A Photo Essay

Very few things in Bilbao are as they used to be. Some old bars, some ancient traditions, a chunk of a medieval wall, a handful of simple dishes. What has held strongest over generations is the intense connection Bilbainos feel to their Basque identity and passion for eating and sharing food with others. The image of local cuadrillas – groups of friends of all ages – eating pintxos and laughing over a glass of txakolí or cider is a daily constant. Bilbao is a phoenix of urban renewal, rising from a period of industrial decline to become a center of modern Basque cuisine that incorporates global influences with contemporary culinary quirks.

The Essentials: Where We Eat in Porto, Portugal

Porto is a city that wears its heart on its sleeve, and nowhere is this more evident than the best of its restaurant food. From the ever-popular Ribeira district to the tiled streets of Miragaia, francesinhas, bifanas, and tripe stews beckon – but not all are created equal. For every perfectly balanced francesinha, there’s a soggy, sauce-drowned imposter. And while Porto’s charm lies in its unpretentiousness, it’s easy to fall into tourist traps masquerading as authentic experiences. The Tripeiros (tripe-eaters, or people from Porto), however, know best. There are still many spots with longstanding local clientele, favorite spots guarded like family secrets or francesinha sauce recipes, passed down through generations. In this guide to the best restaurants in Porto, we cover what that really means: places where the food is not just sustenance but a reflection of the city’s energy – hearty, uncomplicated, and deeply satisfying.

Introducing Bilbao: Through the Eyes of Our Local Team

Since 2010, Paula has led the Culinary Backstreets Barcelona team as a writer and photographer, experience designer, and culinary walk leader. Born in Vigo, Spain, she left the world of advertising to become a writer, focusing on gastronomy and culture. Her work has been featured in USA Today and other major publications, as well as National Geographic’s show Top Tables, Top Cities. Paula is our go-to for all things Spain and helped us design our newest culinary walk in Bilbao, a city close to her heart. Born and raised in Getxo (Bizkaia), a coastal town near Bilbao, Gonzalo moved to San Sebastian in 2020 to get his master’s degree in gastronomic tourism at the Basque Culinary Center. As a tour guide focusing on food and wine in San Sebastian and Bilbao, he loves to help his guests come to love the Basque country and its gastronomy. As a self-described “craft beer geek and wine lover,” he also loves to show visitors the unique way Bilbao relates to its culinary culture and the city’s historical richness.

First Stop: Mónica Rodríguez’s Guadalajara

Editor’s Note: In the latest installment of our recurring First Stop feature, we asked documentary photographer and art director Mónica Rodríguez to share some of her favorite bites and sips in Guadalajara. Mónica is the photographer for the Guía Domingo book series, a taco photobook and guide whose third edition, Tacos Guadalajara, is available now. You can follow Mónica on Instagram @monicardz___ Guadalajara is one of the best food cities in all of Mexico. If you were to tell me that I’m going to Guadalajara right now, the first thing I’d do is go for breakfast at a taquería that I discovered when I went to shoot the photos for the book Guía Domingo. It’s a street cart called Tacos al Vapor Don Fede. I love the vibe of this place. You can tell that it has its lifelong customers – some go there for breakfast before work; there is nothing more Mexican than eating a taco while standing in the middle of the street. When I visited it was springtime and there were many jacaranda trees painting the street purple.

The Essentials: Where We Eat in Tokyo, Japan

Images of neon-lit bar streets, serene temples, and clouds of cherry blossoms have long enticed travelers to Japan. But the last couple of years have seen the country’s popularity rise to unseen heights, with a record 37 million foreign tourists visiting in 2024. While last month we launched in Osaka (a culinary powerhouse in its own right) and have published dispatches from Kyoto, we’ve been writing about the food scene in Tokyo for a decade, watching the city evolve with each passing year. We know that, for all its allure, Tokyo can feel overwhelming to navigate, especially when it comes to food. Countless izakayas, sushi bars, noodle joints, and cafes are tucked into every corner – where do you even begin?