Probably no one goes to Cambodia these days without a visit to the Khmer temples of Angkor Wat.This isn't without reason. As the largest religious monument in the world, Siem Riep witnesses thousands of travelers ever year eager to explore the vast complex, much of which has yet to be excavated. Angkor Wat (Khmer: អង្គរវត្ត) is the largest Hindu at first, and then Buddhist temple complex and the largest religious monument in the world. The temple was built by the Khmer King Suryavarman II in the early 12th century in Yasodharapura (Khmer: យសោធរបុរៈ, present-day Angkor), the capital of the Khmer Empire, as his state temple and eventual mausoleum. Breaking from the Shaivism tradition of previous kings, Angkor Wat was instead dedicated to Vishnu. As the best-preserved temple at the site, it is the only one to have remained a significant religious centre since its foundation – first Hindu, then Buddhist. The temple is at the top of the high classical style of Khmer architecture. It has become a symbol of Cambodia,[1] appearing on its national flag, and it is the country's prime attraction for visitors.

Whether or not your a fan of textiles, the Textile Souk can make for an interesting visit, with hundreds of shops lining the narrow passage, displaying their wares on the wooden shutters that serve as storefronts. No matter your taste, you're likely to find something that suits amid a myriad of options here. Photo by travelourplanet.com/Flickr.

We finally tried Chicharrones in the festive main plaza of San Ángel while attending El Bazaar Sábado, a fantastic collection of little shops and vendors selling all kinds of stuff (and very popular with tourists). We had already sampled some of the well-known quesadillas that were being made inside the Bazaar's main plaza, but we were still hungry for some street snacks. The Chicharrón was originally pulled out of the vendor's little glass cart in one giant, porky sheet, which was then chopped up into smaller strips and served slathered in Valentina hot sauce. I prefer my Chicharrón served dry, but it was great to order a whole slab of pork rinds and eat it out of a plastic bag on the street.