17 Destinations, 34 Dishes: A Passport of Plates for 2026

Cook the world in 2026: a culinary bucket list inspired by The Points Guy’s 17 picks

Stuck between wanderlust and weeknight dinner? If you love the idea of traveling—but your calendar or budget says otherwise—this pantry trips passport of plates trades plane tickets for pantry trips. Based on The Points Guy’s 2026 travel picks, each destination below is paired with two dishes you can realistically cook at home, sourcing notes for tricky ingredients, and a cocktail or side to finish the meal. You'll get practical swaps, seasonal sourcing strategies (2026 trends included), and simple timelines so these meals work on a weeknight or for a dinner party.

“Travel is the best seasoning.” — a modern kitchen credo for 2026, when flavors and ethics matter equally.

How to use this guide

Start at a destination you love, or pick one for the month. Each destination section gives:

• Two approachable recipes (one main, one regional classic or accompaniment)
• Sourcing notes for fragile or rare ingredients and smart substitutions
• A cocktail or side to round the meal
• Quick tips for time-saving, plating, and cultural context

2026 trends to plan around

Before we dive in, three trends shaping travel-inspired home cooking in 2026:

• Local-first sourcing: chefs and home cooks increasingly pair global recipes with local, regenerative ingredients—think wild greens or local citrus in place of imported herbs.
• Specialty marketplaces matured: late 2025 saw growth in direct-from-producer marketplaces and faster global shipping for pantry essentials, easing access to rarer items like dried ancho chilies, miso varieties, and preserved lemons.
• Plant-forward and nose-to-tail balance: menus blend meat and plant techniques—use vegetable-forward mains or add fermented condiments to stretch flavors without extra protein cost.

The list — 17 Destinations, 34 Dishes

1. Lisbon, Portugal

Signature: Bacalhau à Brás (shredded salted cod with matchstick potatoes, eggs, and olives). Secondary: Pastéis de Nata (custard tarts).

Sourcing notes & substitutions:

• If salted cod is hard to find, use fresh cod and salt it lightly or soak pre-salted fillets overnight; specialty shops and online Iberian purveyors carry salted bacalhau year-round.
• Pastéis: use store-bought puff pastry and high-quality vanilla for an easier finish.

Suggested drink/side: Ginjinha or a crisp Portuguese Vinho Verde; serve with thinly sliced fried parsnips if you can't find matchstick potatoes.

2. Kyoto, Japan

Signature: Oyako-don (chicken and egg rice bowl). Secondary: Pickled shibazuke (simple cucumber/slash cucumber-eggplant pickle).

Sourcing notes & substitutions:

• Use Japanese short-grain rice for the right texture; if unavailable, premium sushi rice works. Tamari or light soy provides a cleaner flavor than dark soy.
• For authentic pickles, use rice vinegar and sea salt; mirin or a touch of sugar balances acidity.

Suggested drink/side: Cold green tea or a yuzu highball; serve with steamed edamame lightly dusted with shichimi togarashi.

3. Mexico City, Mexico

Signature: Enchiladas verdes with tomatillo-salsa and shredded chicken. Secondary: Elote Mexican street corn (grilled corn with crema, cheese, lime, and chili).

Sourcing notes & substitutions:

• Tomatillos are widely available in many supermarkets now; if not, substitute with green tomatoes plus extra lime and serrano for heat.
• For authentic crema, mix sour cream with a splash of milk and a pinch of salt.

Suggested drink/side: Paloma (grapefruit soda, tequila, lime) or a light nopales salad.

4. Oaxaca, Mexico

Signature: Mole negro (rich, layered sauce served with chicken). Secondary: Chapulines (toasted grasshoppers) — optional, or substitute with toasted pepitas.

How Oaxaca’s Food Markets Adopted Digital Tools informed our sourcing notes here: many regional producers now sell through online marketplaces and specialty distributors.

Sourcing notes & substitutions:

• Mole uses multiple dried chilies (ancho, pasilla, mulato), nuts, seeds, and chocolate. If building a full mole is overwhelming, use a high-quality prepared mole paste from a specialty Mexican market and toast your own seeds for freshness.
• Skip chapulines unless you're comfortable sourcing edible insects; toasted pumpkin seeds (pepitas) provide textural contrast.

Suggested drink/side: Mezcal cocktail (smoky Negroni-style) and a simple jicama-lime salad.

5. Marrakech, Morocco

Signature: Chicken tagine with preserved lemons and olives. Secondary: Harira (comforting tomato-lentil soup) or warm flatbread.

Sourcing notes & substitutions:

• Preserved lemons are widely available in jars; if you want to make them, allow 1–2 weeks for fermentation. As a shortcut, use lemon zest and extra brine with a pinch of salt.
• Ras el hanout blends vary; pick a blend you enjoy or build your own with cumin, coriander, cinnamon, and a pinch of fenugreek.

Suggested drink/side: Mint tea or a citrusy Moroccan salad with oranges and cinnamon.

6. Istanbul, Turkey

Signature: Iskender kebab styled at home (sliced lamb or beef over bread, tomato butter, and yogurt). Secondary: Baklava or şakşuka (eggplant-tomato dish).

Sourcing notes & substitutions:

• Use high-quality yogurt (Greek-style with a touch of milk to loosen) and good pita or crusty bread.
• For easier prep, broil marinated lamb slices instead of traditional doner slicing.

Suggested drink/side: Turkish coffee or anise-spiced ayran (yogurt drink) for palate balance.

7. Athens, Greece

Signature: Moussaka (layered eggplant, spiced meat, and béchamel). Secondary: Gigantes plaki (oven-baked giant beans in tomato-herb sauce).

Sourcing notes & substitutions:

• Use regional olive oil and good tomatoes (canned San Marzano-style work in cooler months). Make béchamel with quality butter and whole milk for richness.
• Substitute cannellini beans for gigantes if unavailable.

Suggested drink/side: Ouzo spritz or a simple Greek salad with cucumbers, olives, and aged feta.

8. Barcelona, Spain

Signature: Paella Valenciana (or a simplified seafood paella). Secondary: Pimientos de padrón (charred small peppers).

Sourcing notes & substitutions:

• Saffron: buy small amounts from reputable spice shops—it's potent and a little goes a long way. If saffron is impossible, smoked paprika adds depth (but not the same flavor).
• Use short-grain rice (Bomba or Arborio as last resort) for the correct socarrat texture.

Suggested drink/side: Vermouth on ice (Spanish-style) and a lemon wedge for brightness.

9. Buenos Aires, Argentina

Signature: Asado-style flank steak with chimichurri. Secondary: Provoleta (grilled provolone) or empanadas.

Sourcing notes & substitutions:

• For the asado vibe at home, grill or pan-sear a well-marbled flank or skirt steak and rest it. Use fresh parsley, oregano, garlic, red pepper flakes, and good olive oil for chimichurri.
• Provoleta is a melty substitute for a cheese course; if unavailable, try halloumi or a grilling cheese.

Suggested drink/side: Malbec or a Fernet-and-cola if you want local color.

10. Cape Town, South Africa

Signature: Bobotie (spiced meat bake with a custard topping). Secondary: Chakalaka (spicy vegetable relish).

Sourcing notes & substitutions:

• Bobotie uses curry spices and apricot or chutney notes—use mango chutney for sweetness and lemon for acid balance. Add turmeric, cumin, and coriander for the base spice.
• Chakalaka is a forgiving vegetable mix—use canned tomatoes, bell pepper, and carrots if fresh ones are scarce.

Suggested drink/side: South African Chenin Blanc or a rooibos iced tea with citrus.

11. Hoi An, Vietnam

Signature: Cao lầu-inspired bowl (chewy noodles, pork, herbs). Secondary: Bánh mì (Vietnamese sandwich)

Sourcing notes & substitutions:

• Cao lầu’s chewy noodles are hard to replicate—use fresh udon or thick rice vermicelli, add plenty of fresh herbs (Thai basil, cilantro, mint), and a hint of lye water substitute by using alkaline noodles or slightly chewy dried noodles.
• For bánh mì, use a crusty baguette, quick-pickled carrots/daikon, and pâté or liver mousse if you want authenticity (optional).

Suggested drink/side: Vietnamese iced coffee or a crisp, citrusy lager.

12. Seoul, South Korea

Signature: Bibimbap (mixed rice with vegetables, gochujang, and egg). Secondary: Kimchi pancake (kimchi jeon).

Sourcing notes & substitutions:

• Good kimchi is essential—buy from a trusted Korean market or make a quick kimchi-style slaw. Gochujang from a jar works well; thin with a touch of sesame oil and vinegar for sauce.
• Use short-grain rice and a cast-iron skillet or stone bowl if you want crusted rice.

Suggested drink/side: Soju cocktail (soju with yuzu soda) and a small platter of banchan (quick pickles, spinach, and beansprouts).

13. Lima, Peru

Signature: Ceviche (fresh fish cured in citrus with chili and cilantro). Secondary: Cauliflower causa (layered, seasoned mashed potato—here using cauliflower for 2026 plant-forward twist).

Sourcing notes & substitutions:

• Only use very fresh, sashimi-grade fish for ceviche. If you can't get it, use scallops or cooked shrimp as a safer substitute and marinate briefly.
• Aji amarillo paste is central—if unavailable, use a blend of yellow peppers with a touch of smoked paprika and fresh chili.

Suggested drink/side: Pisco sour or a sparkling lime agua fresca.

14. Reykjavik, Iceland

Signature: Plokkfiskur (Icelandic fish stew with mashed potatoes). Secondary: Rye flatbreads and pickled lamb or smoked fish.

Sourcing notes & substitutions:

• Use firm white fish (cod, haddock) and high-quality butter; add dill for freshness. If sustainable concerns limit your fish choices, try canned wild fish for an emergency pantry version.
• Serve with robust rye or dense bread to emulate Icelandic accompaniments.

Suggested drink/side: Akvavit-style cocktail or a sharply acidic cucumber salad.

15. Amalfi Coast, Italy

Signature: Spaghetti alle vongole (clams, garlic, olive oil, chili). Secondary: Insalata Caprese with locally bright lemons.

Sourcing notes & substitutions:

• Use the freshest littleneck or Manila clams; purge them in salted water if sandy. If clams are unavailable, use mussels or a mix of shellfish.
• High-quality extra-virgin olive oil and bright lemon zest make the dish sing—use local citrus or Meyer lemons in winter.

Suggested drink/side: Prosecco or a lemon-soda spritz and crusty bread to mop up the sauce.

16. Cartagena, Colombia

Signature: Cazuela de mariscos (seafood coconut stew). Secondary: Patacones (twice-fried plantain rounds).

Sourcing notes & substitutions:

• Coconut milk is central—use full-fat cans for richness, and add lime leaves or zest for brightness. Use firm white fish and shrimp; if fresh seafood is limited, frozen quality seafood works fine.
• Plantains should be green to yellow for patacones; if unavailable, use thick-cut fried sweet potatoes as a substitute.

Suggested drink/side: A guava or passionfruit cocktail or chilled aguardiente with lime.

17. New Orleans, USA

Signature: Gumbo (roux-based stew with sausage and seafood or chicken). Secondary: Beignets for dessert.

Sourcing notes & substitutions:

• A dark roux is a flavor anchor—cook slowly and patiently for depth. Use andouille or smoked sausage; smoked paprika can help if andouille is unavailable.
• Okra adds texture and helps thicken; frozen okra is a good substitute when fresh is out of season.

Suggested drink/side: Sazerac or Hurricane and a crisp green salad to cut the richness.

Practical sourcing playbook (actionable steps)

Want to actually shop and cook these plates without hunting into the night? Use this quick process that prioritizes time and budget:

1. Inventory first: Scan pantry for shared staples (olive oil, soy sauce, rice, canned tomatoes, vinegars). Many dishes overlap in spices and pantry needs.
2. One-stop specialty shop: pick two global marketplaces or local ethnic grocers near you (Asian market, Latin market, Middle Eastern deli). 2025–26 improvements in specialty shipping make one online order for dried chilies, saffron, and miso efficient.
3. Farmer’s market swap: replace exotic produce with local seasonal equivalents—use local citrus for preserved lemons, heirloom tomatoes for Mediterranean salads, or local mushrooms for umami lift.
4. Advance prep: make sauces and condiments ahead (chimichurri, pickles, mole base), especially if entertaining—many flavors improve with rest.

Skill shortcuts and timeline

Turn one weeknight into a quick world tour with these timing hacks:

• Cook rice or roast potatoes the night before for Lisbon, Kyoto, or Seoul dishes.
• Use store-bought pastry (for Portuguese tarts or baklava layers) and pre-made doughs to save time.
• Make spice blends (ras el hanout, mole chili mix) in advance and store in airtight jars—it pays off over months.

Final tips for authenticity and sustainability

• Honor the source: read a short regional note or a local cook’s tip before cooking—it changes how you season and present dishes.
• Buy seasonal and local where possible: replicate global flavors with local produce to lower carbon footprint and support regenerative farms (a key trend in 2026 dining).
• Respect seafood advisories: seek sustainably harvested options and frozen sashimi-grade fish when necessary.

Actionable takeaways

• Pick one destination per month—17 months equals a year and a half of kitchen travel. Or choose one per season to match ingredients.
• Assemble a small global pantry (good olive oil, soy/tamari, vinegars, a chile assortment, a multipurpose spice blend) to lower friction for all recipes.
• Batch condiments (chimichurri, mole paste, pickles) to elevate multiple meals and create cross-cultural mashups.

Why this matters in 2026

After years of disrupted travel and shifting food systems, home cooking inspired by travel is not just nostalgia—it's a way to practice curiosity, taste diversity, and source more responsibly. With improved global access to specialty ingredients in late 2025 and the continued growth of producer-direct marketplaces into early 2026, now is the moment to explore these dishes at home and support the economies behind them.

Call to action

Ready to start your culinary passport? Pick a destination, shop the sourcing list, and cook one signature dish this week. Share a photo with the hashtag #PassportOfPlates and tag us for a chance to be featured. Want a printable shopping checklist and condensed pantry guide? Subscribe to our newsletter for the downloadable checklist and seasonal menus inspired by these 17 destinations.

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