As food writers, even during leisurely travel, we find ourselves seeking out burgeoning trends, emerging chefs and restaurants to recommend. Although our primary coverage area might encompass Southern California, culinary influences are traded all over the world, and the best way to report on those shifts is to go to the source, whether that takes us to Mexico City, Singapore, Tokyo or beyond.
Here are the foods our food editors have eaten in 2023 that are at least a flight away: from the buttery Cantonese capellini to the New York newcomer Torrisi that journalist Stephanie Breijo snuck into the Times’ annual Coast to Coast occasion, to the crispy and delicious sweet potato tempura. Food critic Bill Addison tasted while reading the connections between the sushi cultures of Tokyo and Los Angeles. And, of course, there are the plos angelesces that we stumbled upon by chance: a stall that combines grilled octopus and crisp white wine in the bustling Barcelona area. La Boqueria Market, a Kyoto bakery with masterful French pastries, a Filipino brunch in Chicago featured in the Hulu series “The Bear. “
Here are 19 foods we’re racking up common traveler miles for, hoping to be able to eat them again soon:
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