17 Dishes to Try in 2026: A Culinary Tour Based on The Points Guy’s Top Destinations

Turn your wanderlust into a tasting menu: 17 dishes to try in 2026

Short on time but hungry for travel food? You’re not alone: busy home cooks want the thrill of destination recipes without the plane ticket or the guesswork. Based on The Points Guy’s Where to go in 2026: The 17 best places to travel (Jan. 16, 2026), this culinary tour translates 17 top travel picks into a bucket‑list tasting menu—one iconic dish from each destination with clear recipes and pro tips so you can capture authentic flavors at home.

Why this matters in 2026

In late‑2025 and into 2026, culinary travel has evolved: travelers are booking trips specifically for food experiences, emphasizing sustainability, local producers and immersive home‑style meals. At the same time, busy hosts want easy, reliable destination recipes that scale, fit dietary needs, and pair with points‑and‑miles itineraries. This guide blends those trends: global dishes that are approachable, season‑aware, and tuned for home cooks who want authentic results fast.

How to use this travel tasting menu

• Pick 3–5 dishes for a multi‑course dinner party (cold starters, one braise/stew, one grill or rice dish, a sweet).
• Look for overlapping ingredients (cilantro, garlic, lime) to shorten shopping lists.
• Use make‑ahead steps to free you on the day (marinate, confit, or par‑cook sauces).
• Pair each dish with a simple wine/beer suggestion and a quick Points & Miles tip for when you do decide to travel.

The 17‑dish tasting menu (one dish per destination)

1. Lisbon — Pastéis de Nata (Portuguese custard tarts)

Why it’s iconic: flaky pastry and bright, baked custard—Lisbon’s classic to enjoy with coffee. A portable dessert that scales for a crowd.

• Ingredients: puff pastry, egg yolks, sugar, milk, cream, lemon peel, cinnamon stick.
• Quick method: blind‑bake small tart shells, cook a cream‑and‑egg custard infused with lemon and cinnamon, fill shells and bake at high heat until the tops are blistered.
• Pro tip: Use store‑bought puff pastry and rest the filled tarts in the fridge 30 minutes before baking to get that blistered surface.
• Pairing: Portuguese espresso or a light Vinho Verde.
• Points & Miles tip: Use short‑haul Avios/transfer partners for a weekend Lisbon food crawl.

2. Kyoto — Yakitori (charred chicken skewers)

Why it’s iconic: simple cuts of chicken, charred and glazed with a soy‑mirin tare—Yakitori shops are Kyoto nighttime staples and perfect for home grilling.

• Ingredients: boneless chicken thigh, scallions, soy sauce, mirin, sake, sugar, toasted sesame (optional).
• Quick method: thread chicken and scallions on skewers, grill on high, baste with tare (soy/mirin/sake/sugar) until glossy.
• Pro tip: Soak wooden skewers 30 minutes to avoid burning; use a hot cast‑iron skillet if you don’t have an outdoor grill.
• Pairing: chilled sake or a crisp lager.
• Accessibility note: swap for tofu skewers and use a little sesame oil and mushroom dashi for umami.

3. Mexico City — Tacos al Pastor

Why it’s iconic: marinated pork with pineapple, cooked on a vertical spit in Mexico City—this street food favorite balances spice and acid.

• Ingredients: thinly sliced pork shoulder, guajillo + ancho chiles, pineapple, achiote, oregano, cumin, onion, corn tortillas.
• Quick method: blend a marinade, marinate overnight, sear in a hot skillet until edges char, serve on warm tortillas with pineapple and cilantro.
• Pro tip: If you miss the trompo spit, stack marinated slices and roast them on high heat so outside crisps while inside stays juicy.
• Pairing: a fresh Mexican lager or an agua fresca (hibiscus).
• Points & Miles tip: book Mexico City via award flights; use city cards to unlock food tours and market access.

4. Lima — Classic Ceviche

Why it’s iconic: Peru’s ceviche is a bright, citrusy raw fish dish—freshness and technique make it one of the world’s definitive travel foods.

• Ingredients: firm white fish (sea bass or halibut), fresh lime juice, sliced red onion, cilantro, aji amarillo or serrano, salt, sweet potato (optional) and corn for garnish.
• Quick method: cut fish into even cubes, toss with cold lime juice and salt, let sit 5–12 minutes until opaque, fold in onions and cilantro, serve immediately.
• Pro tip: Use the freshest sushi‑grade fish and keep everything cold—use citrus to “cook” but limit marination to preserve texture.
• Sustainable swap: choose sustainably sourced whitefish or a firm, local seasonal fish.
• Pairing: pisco sour or a crisp white wine.

5. Reykjavik — Kjötsúpa (Icelandic lamb soup)

Why it’s iconic: Rustic, warming, and focused on humble ingredients—Kjötsúpa celebrates pasture‑raised lamb and root veg, a great winter dish for 2026's sustainable‑meat trend.

• Ingredients: lamb shank or neck, potatoes, rutabaga/turnip, carrots, leek, thyme, bay leaf, water.
• Quick method: simmer lamb until tender, skim, add chunks of root vegetables and cook until just soft, finish with parsley.
• Pro tip: Roast bones for extra depth before simmering; freeze single‑serving portions for weeknight comfort.
• Pairing: a malty ale or a crisp riesling.

6. Marrakech — Chicken Tagine with Preserved Lemon & Olives

Why it’s iconic: North African spice profiles—warm, savory, with the citrus brightness of preserved lemons. Tagines are the ultimate make‑ahead centerpiece.

• Ingredients: bone‑in chicken thighs, preserved lemon, green olives, onion, ginger, turmeric, cumin, saffron (optional), cilantro.
• Quick method: brown chicken, sweat onions and spices, add chicken back with a bit of water, simmer low until meltingly tender, finish with preserved lemon and olives.
• Pro tip: If you don’t have preserved lemons, use lemon zest plus a splash of brine and let sit an hour—still flavorful.
• Pairing: a dry rosé or mint tea.

7. Seoul — Bibimbap (mixed rice bowl)

Why it’s iconic: Bibimbap is a colorful, composed dish—rice topped with seasoned vegetables, gochujang, a fried egg and optional bulgogi. It’s perfect for a make‑your‑own tasting station.

• Ingredients: short‑grain rice, spinach, carrots, shiitake, bean sprouts, gochujang, sesame oil, egg, thinly sliced beef (optional).
• Quick method: season and lightly sauté each veg separately, assemble over warm rice, top with egg and gochujang, mix at the table.
• Pro tip: Prepare toppings ahead and reheat briefly; offer a plant‑based protein like tempeh for vegetarian guests.
• Pairing: soju or a citrusy pale ale.

8. Istanbul — Manti (Turkish dumplings)

Why it’s iconic: tiny dumplings filled with spiced lamb or beef, served with garlic yogurt and melted spiced butter—comfort food that showcases technique.

• Ingredients: flour, eggs, water, ground lamb/beef, onion, garlic, yogurt, paprika, butter.
• Quick method: make a thin sheet of dough, cut small squares, fill and seal, boil until tender, serve with garlicky yogurt and browned butter with Aleppo or paprika.
• Pro tip: For speed, use wonton wrappers and scale down the filling—still delicious and faster.
• Pairing: Turkish çay (tea) or a light red.

9. Hanoi — Pho Bo (Vietnamese beef noodle soup)

Why it’s iconic: Pho is an exercise in layered aromatics—clean beef broth, rice noodles and fresh herbs. 2026 diners favor home‑made stocks and sustainable beef choices.

• Ingredients: beef bones, star anise, cinnamon, cloves, ginger, onions, fish sauce, rice noodles, thinly sliced beef, fresh herbs, lime.
• Quick method: char bones and aromatics, simmer low for 4–6 hours for clarity, strain, season with fish sauce, assemble bowls with noodles and raw beef slices—pour hot broth to cook thin beef.
• Pro tip: Use pressure cooker for a great broth in 90 minutes; freeze concentrate for later bowls.
• Pairing: jasmine tea or a crisp lager.

10. Athens — Souvlaki with Tzatziki

Why it’s iconic: charcoal‑grilled skewers, lemony, and paired with bright tzatziki—Greece’s classic street food turned party favorite.

• Ingredients: pork or chicken cubes, oregano, lemon, olive oil, garlic, yogurt, cucumber.
• Quick method: marinate meat in lemon/oregano/olive oil, grill hot, make tzatziki by straining yogurt and folding in grated cucumber, lemon and garlic.
• Pro tip: For a smoky edge, finish under the broiler or use a grill pan; double the tzatziki—it disappears fast.
• Pairing: assyrtiko or a citrusy beer.

11. Buenos Aires — Asado with Chimichurri

Why it’s iconic: Asado is communal grilling culture—simple seasoning, quality beef, and an herbaceous chimichurri make a memorable centerpiece.

• Ingredients: skirt steak or short ribs, coarse salt, parsley, garlic, red pepper, red wine vinegar, olive oil.
• Quick method: season generously, grill over medium coals to desired doneness, serve with chimichurri made by pulsing herbs, garlic, vinegar and oil.
• Pro tip: Rest the meat 10 minutes before slicing across the grain; chimichurri keeps for days—use as a marinade or dressing.
• Pairing: malbec or a robust amber ale.

12. New Orleans — Shrimp and Andouille Gumbo

Why it’s iconic: Gumbo is the ultimate Creole comfort—roux‑based, smoky, and layered with sausage and seafood. It’s perfect for feeding a crowd and fits 2026’s sharing meal trend.

• Ingredients: shrimp, andouille sausage, okra (or file powder), bell pepper, onion, celery, dark roux, stock, rice.
• Quick method: make a dark roux slowly, add the holy trinity (pepper, onion, celery), add stock, sausage and shrimp last; serve over rice.
• Pro tip: Make roux early—careful, patience prevents burning; gumbo flavors improve overnight.
• Pairing: amber ale or riesling.

13. Cape Town — Bobotie (Cape Malay baked mince)

Why it’s iconic: A fragrant, spiced baked minced‑meat dish with a savory‑custard topping—Cape Malay flavors blend savory and sweet for an unforgettable home oven dish.

• Ingredients: ground lamb or beef, curry powder, turmeric, dried fruit (apricots/raisins), milk, eggs, chutney.
• Quick method: sauté spiced mince with fruit and chutney, transfer to a baking dish, pour on an egg‑milk topping and bake until set.
• Pro tip: Use apricot chutney and golden raisins for balance; serve with yellow rice and sambal for heat.
• Pairing: chilled rosé or a citrus cider.

14. Mumbai — Chicken Biryani (Bombay‑style)

Why it’s iconic: Aromatic rice, layered with marinated chicken and saffron—biryani is a celebratory dish that rewards careful layering and steaming.

• Ingredients: basmati rice, chicken thighs, yogurt, garam masala, saffron, fried onions, ghee.
• Quick method: par‑cook rice, marinate chicken in yogurt and spices, layer rice and chicken, steam (dum) until fragrant.
• Pro tip: Use a heavy pot with a tight lid or seal with dough to trap steam; make raita to temper spice.
• Pairing: mango lassi or a floral white wine.

15. Barcelona — Seafood Paella

Why it’s iconic: paella is a social pan meal—short‑grain rice, saffron, and a socarrat (crispy bottom) for texture and theater.

• Ingredients: bomba or arborio rice, saffron or turmeric, mussels, shrimp, squid, fish stock, paprika, olive oil.
• Quick method: sauté sofrito, add rice and stock, arrange seafood, cook without stirring to form socarrat, cover and rest off heat.
• Pro tip: If you can’t find bomba rice, use arborio and reduce stirring—finish with a hot oven if needed to set the top.
• Pairing: cava or a citrusy white.

16. San Juan — Mofongo with Garlic Shrimp

Why it’s iconic: Mashed fried plantains with garlic and pork crackling—mofongo is a Puerto Rican staple; top it with garlicky shrimp for a showy plate.

• Ingredients: green plantains, garlic, chicharrón (or bacon), olive oil, shrimp, cilantro, lime.
• Quick method: fry plantain chunks, mash with garlic and chicharrón, form into bowls, top with sautéed garlic‑lime shrimp.
• Pro tip: Use a mortar/pestle for authenticity or a sturdy bowl and spoon; substitute toasted breadcrumbs if you can’t find chicharrón.
• Pairing: tropical rum punch or a pale lager.

17. Toronto — Elevated Poutine

Why it’s iconic: A Canadian comfort classic—fries topped with cheese curds and gravy. Toronto’s multicultural scene inspires variations (truffle, pulled‑pork, or mushroom gravy for plant‑based dinners).

• Ingredients: russet potatoes, cheese curds (or halloumi chunks), beef or mushroom gravy, oil, salt.
• Quick method: double‑fry or air‑fry fries for crispness, pile on hot gravy and curds so curds soften but keep bite.
• Pro tip: For a 2026 plant‑forward twist, use mushroom gravy and smoked tofu or roasted mushrooms as a topping.
• Pairing: brown ale or a smoky pinot noir.

Practical tips to pull off this tasting menu at home

• Plan by technique: group dishes by cooking method—grill (souvlaki, yakitori), braise/stew (tagine, gumbo, kjötsúpa), quick cold dishes (ceviche), and oven/baked (pastéis, bobotie).
• Shop smart: buy key proteins fresh and pantry spices in bulk; look for sustainable, local substitutes where imports are costly.
• Make‑ahead moves: marinate proteins the day before, cook stocks and roux early, and pre‑cut vegetables for speedy service.
• Scale for guests: convert single recipes into trays and large pots; many of these recipes (tagine, gumbo, biryani) scale without losing flavor.
• Diet switches: plant‑forward swaps are noted for many dishes—choose mushrooms, jackfruit, tempeh or firm tofu in place of meat where appropriate.
• Tools worth investing in (2026): a cast‑iron pan, a good chef’s knife, a pressure cooker/Instant Pot for stocks and biryani, and a small plancha or grill pan for char.

“The best travel food experiences translate to the home kitchen when you focus on quality ingredients, technique and a single bold seasoning—then let guests taste the story.”

Points & Miles: When a dish inspires a trip

If a dish makes you want to hop a plane, use this mini checklist: (1) search award availability early—culinary seasons book fast; (2) look for local food tours and markets on points‑friendly city cards; (3) book refundable hotels and use award nights near food neighborhoods to maximize time on foot. The Points Guy’s 2026 picks make excellent targets for redeeming short flights or long‑haul experiences focused on food—use a flight price tracker to watch award space and fares.

Final takeaways — cook, taste, and plan

2026 travel food trends emphasize authenticity, sustainability and immersion. This tasting menu turns The Points Guy’s travel picks into practical destination recipes you can cook at home—whether you’re staging a themed dinner, building a multi‑course tasting, or simply trying one dish a week. Each recipe here balances genuine flavor with home‑cook practicality: use good ingredients, respect techniques, and adapt with plant‑forward swaps where it makes sense.

Ready to cook the world? Pick three dishes from different regions, schedule one cooking day—prep one make‑ahead dish, two quick finishes—and invite friends. If a dish sends you packing, use your points: January–March 2026 is prime for booking culinary trips as airlines release award space for spring and fall food festivals.

Call to action

Which of these 17 dishes will you try first? Share your tasting‑menu plans, photos, or questions in the comments—and subscribe for cheat‑sheet grocery lists, printable recipes (with vegetarian swaps), and a bonus “3‑course travel tasting party” menu built from these picks. Turn wanderlust into flavor—one recipe at a time.

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