The city vibrating to the rhythm of tradition
Senegal boasts over 300 miles of enviable coastline and a deep culture of teranga — a Wolof term undersold as “hospitality” in translation — so the capital, Dakar, is always a good place to be a traveler and a diner. Local culinary traditions like thiéboudienne, dibi, and thiéré, as well as many West African dishes that cross borders, are preserved like precious treasures from generation to generation. In recent years, the arts hub has been booming, with the return of the Dakar Biennale after a COVID hiatus, a lively music scene, and exhibitions at the Museum of Black Civilisations. Add a flourishing surfing culture and national pride riding high after winning the 2021 Africa Cup of Nations, and Dakar’s timeless appeal is especially timely. — Yasmine Fofana
In Senegal, “dibi” refers to a range of grilling styles with influences from across West Africa. At dibiteries, customers often share tables, and if your food arrives first, it’s customary to offer to share with neighbors who are waiting. Lamb is usually the meat of choice, sometimes cooked to tender perfection en papillote: bundled in kraft paper that balloons with steam as it cooks and unleashes a heavenly cloud when unwrapped at the table. There’s no need for a fork, but it’s good etiquette to eat only with your right hand.
Chef Pierre Thiam on where to eat dibi in Dakar
Map: The 17 Essential Dakar Restaurants
Guatemala City is a copal incense stick burning at both ends. On the one side, there’s the exciting contemporary restaurant scene fueled by public and private investment, which is centered on the arts district, Quatro Grados Norte, full of colorful street art, creative spaces, restaurants owned by young Guatemalan chefs, third-wave coffee shops, and boutiques. At the same time, the city is producing more platforms for Indigenous cooks celebrating Maya culture, representing some of the oldest recipes from the region. Throw stellar street food into the mix with a flurry of chow mein tostadas, foot-long guacamol-slathered hot dogs, and shrimp-topped beer-tails, and you’ve landed in one of the most exciting spots to eat in Latin America. — Bill Esparza
Map: The 21 Essential Guatemala City Restaurants
The modern dining capital honoring Maya heritage
Tostadas are a popular street snack in Guatemala, though the corn tortillas are wavy, rather than flat like the Mexican version. Most vendors spread mayo as a base layer before adding an array of popular toppings, from chow mein noodles to potato salad. Here are a few to eat as you wander Guatemala City. — BE
Guatemala-style “Russian” potato salad usually includes carrots, green beans, peas, and apple.
Ensalada rusa
This cold macaroni salad is packed with manchego cheese, cubed ham, and pineapple.
Ensalada hawaiana
This classic starts with a lettuce leaf layered with curtido — a pickled cabbage, carrot, and beet salad — along with ground beef, tomato sauce, fresh onion rings, a slice of hard-boiled egg, and crumbled cheese, followed by chopped parsley and picante, a mild hot sauce.
Enchilada
Spelled without the “e,” Guatemalan guacamol consists of mashed avocados mixed with fresh lime juice, salt, and oregano, making it a popular spread for a number of street food dishes.
Guacamol
Instant Cantonesa-brand chow mein noodles are cooked with chicken bouillon, chayote, and vegetables before being piled onto a tortilla.
Chow Mein
