"For a long time, I travelled almost entirely to eat. Any trip, to anywhere in the world, was built around meals. I would pick a hotel in Barcelona specifically for ease of early-morning access to El Quim de la Boqueria, for breakfasts of chipirones and eggs. I'd time my flight to Nashville so that my cab could drop me off at Arnold's Country Kitchen with plenty of time to tuck into turnip greens."
"I once gamed out a route through Mexico City's sprawling Mercado de la Merced that would allow me time to revive my appetite between downing a huarache near the entrance and picking up tacos de cabeza at a cart near the back. I've put in the work, is what I'm saying, and what I've learned, over and over again, is that effort is almost always rewarded, sure-but also that optimized itineraries are not synonymous with maximized delight."
Travel-focused eating often means planning trips around meals, choosing accommodations for proximity to favorite restaurants, and timing travel to catch specific local dishes. Careful research and local recommendations can open access to rewarding culinary moments. Excessive optimization, however, can reduce spontaneity and overall enjoyment; multiple excellent versions of a dish can coexist, and no single restaurant or recipe defines a cuisine. Travelers should seek places that locals would frequent, avoid venues primarily aimed at tourists when possible, and balance planning with openness to unexpected discoveries.
Read at The New Yorker
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