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After a night of barhopping, it’s only natural to develop an appetite. Visit Plac Nowy in Kazimierz for zapiekanki, a Polish pizza-style snack of baked bread with a topping of tomato sauce, cheese, ham, and garlic sauce. There are a few stalls in Plac Nowy serving zapiekanki late into the night, but only Endzior has a constant line of loyal customers. Another Krakow institution is the sausage stand outside Plac Targowy where men in white coats serve an eager line of customers with delicious sausages smoked over their wood-burning stove and delivered in a bread roll with mustard. This makeshift stall has been on this spot every day between 10:00 p.m. and 3:00 a.m. for longer than most of their customers care to remember.

Turkey isn’t known for its beer, with most menus dominated by the serviceable yet flavorless Efes. The craft beer movement has been gratefully welcomed (especially by expats), and a few breweries have popped up in Istanbul in recent years. The Populist brewery is part of Bomontiada, a massive complex of art and performance spaces, shops, restaurants, and nightlife on the site of the former Bomonti Beer Factory, which closed in the 1950s and was abandoned for several decades. Populist’s food menu is standard pub fare, with a few surprises like a lamb burger with Carolina mustard sauce and a flatbread pizza with kokoreç (better-than-it-sounds grilled lamb intestines). The rotating selection of 12 beers on tap might include a Belgian Turkish wheat with anise and a hoppy IPA. To reach Bomontiada, take the metro to Osmanbey, and from there it’s a 10- to 15-minute walk through a historically diverse and rapidly changing neighborhood.

Everyone in these parts eagerly awaits the Florida stone crab season, which runs from October through May. As soon as it starts, they flock to Joe’s Stone Crab, a South Beach institution that’s been cracking the sweet crustaceans for more than 100 years. Tuxedo-clad waiters serve claws ranging from medium to colossal, best eaten with a side of mustard sauce (while wearing a bib). Joe’s tangy Key lime pie is the way to end your meal. While the crab, sold at market price, never comes cheap, the fried chicken is a steal at $6.95.

Come to “El Güero Canelo” if you’re in southern Arizona. It’s a Tucson institution where you can get the best “Sonoran/Mexican hot dogs” north of the border... But what’s a Sonoran hot dog? It’s a wiener wrapped in bacon(!), served atop beans in a bolillo roll, topped with tomatoes, mustard, mayo, onions, and green chiles. That is, if you get it “con todo"—with everything. Some say these were invented in the city of Hermosillo, about a half-day’s drive south of Tucson, in the mid-20th century. They’re hard to find in most of the U.S. A tamarind soda washes it down nicely, and at “El Güero Canelo” you can get all the salsa, pico de gallo, roasted jalapeños, and grilled green onions you can eat to go with it! (Tacos and burros—not “burritos"—also are available, as well as “caramelos,” the Sonoran term for quesadillas with meat.) For more info: elguerocanelo.com

Despite multiple trips over countless years going to New York City, it wasn’t until a year ago today that I encountered this sandwich — the one that left me drooling until I could enjoy it again. Katz’s quickly went from a one-stop place for me to a traditional stop, regardless of my city plans. Katz’s Delicatessen is located in NYC’s Lower East Side and has been a proud resident since 1888. That fact alone should be enough to persuade you to pay it a visit. While there may be many options for food, the only thing I ever ordered is the pastrami on rye. It’s thick-cut, perfectly seasoned, stack of meat with mustard on rye. Did I mention I don’t even like mustard? This is the only sandwich where I will eat it. Served with a side of pickles, you really can’t go wrong. I convinced a visiting group from California to try it as I was enjoying mine when they claimed seats nearby — and they agreed with my impression of this NYC staple (4 of their 6 party members had ordered this sandwich) Be warned: I have yet to visit the deli when it isn’t packed full of people, so don’t plan on this being a quick stop. The lines may be out the door, and it may feel like chaos inside (think sardines in human form), but once you start eating you will forget any of the “trouble” had while waiting. The best way to order is to fall in line, don’t be shy, and talk to those behind the counters. They’ll share their stories and give a free taste while you wait. Don’t forget to tip them!

While New York has its pastrami, Montréal is the home of smoked meat. (The preparation of both is similar: A beef brisket is cured in spices for a week, then hot-smoked and finally boiled before being served.) Though others may question the claim, Schwartz’s boasts that it is the original home of smoked meat, serving it since 1928. Regardless of who was first, Schwartz’s is the most popular smoked-meat option in town. Order a sandwich, on rye with only yellow mustard to accompany the meat, and you’ll soon understand why the citizens of Montréal are so passionate about the dish.

The multicolored mountain of Vinicunca is not terribly far from the mobbed pathways of Machu Picchu, but until a few years ago, it was virtually unknown to U.S. travelers. But today, more visitors are braving the three-and-a-half-hour drive from Cuzco (and the three-hour hike) to feast their eyes on its crayon-box colors—burnt umber, periwinkle blue, mustard yellow. Instead of rushing through a long day’s outing, take in the mountain’s hues on a two-day trek with G Adventures.

Toronto’s St. Lawrence Market is crammed with 120 vendors, butcher counters, bakeries, ethnic eateries, and seafood shops. But there’s one reason why most people come here: the peameal bacon sandwich, which is dished up at the Carousel Bakery. It’s not really bacon—or at least not the bacon you usually eat—but rather tender, thicker strips of pork, cut from the loin and then rolled in peameal (like cornmeal but made from peas), and served on a kaiser roll with a swipe of mustard. It’s a porklicious treat!

Surely one of the most extraordinary imperial relics of Morocco, the Palais Bahia (“the brilliant”) doesn’t disappoint. Built at the start of the 19th century by architect El Mekki for Si Moussa, the then chamberlain of Sultan Hassan I, the palace showcases a wide range of architectural styles hinting at the chamberlain’s playful spirit, especially after his son inherited it and added his own brand of flamboyant glamour to the place. Women’s quarters bedecked with crimson-and-mustard–striped ceilings, a marble-tile courtyard the size of a soccer field, and extensive salons lined by stained-glass windows are just some of the features of the 20-acre space. In 1912, General Lyautey, the governor of French protectorate Morocco, moved in and added creature comforts such as fireplaces and central heating. In so doing, he attracted a number of illustrious guests, among them the writer Edith Wharton. She described the palace this way: “They came, they built the Bahia, and it remains the loveliest and most fantastic of Moroccan palaces. Court within court, garden beyond garden, reception halls, private apartments, slaves’ quarters, sunny prophets’ chambers on the roofs, and baths in vaulted crypts, the labyrinth of passages and rooms stretches away over several acres of ground.” Follow Wharton’s lead and don’t miss it.

Mona’s flagship restaurant—like the museum itself—is both challenging and surprising. The French-accented fine-dining spot, headed up by chef Philippe Leban, focuses on excellent Tasmanian produce with a twist: Think fun-filled dishes like artichoke gazpacho with mustard ice cream and mustard oil.

With just over a year in business, Green Dot Stables is still new, but owner Jacques and his wife took over a building in Corktown that isn’t. Instead, they took it from abandoned and historical to historical but fresh. The interior still retains its ode to horse racing and is kitschy appeal without being cheesy. An innovative new menu presided over by Les Molnar features more than 20 unusual and classic sliders with a “mystery meat” option that changes often. On the day I visited, the special was Lamb Tongue with Dijon Brown Butter and Fennel Relish. My favorite was the Corned Beef Slider with Wigley’s-Brinery Kraut, Pickle and Mustard Aioli. Local and imported beers anchor the drink list and their soda (or pop as it is known in the Midwest) is mixed in-house with locally made syrup. Optional sides include truffle fries, poutine, chicken and orzo salad, kale & quinoa, or classic mac ‘n’ cheese. Menus items start at an affordable $2 and it is a packed house during the lunch rush so plan accordingly or visit at odd hours to ensure fast service.

There are a few locations of Jo’s, but the on South Congress has jus the basics from breakfast tacos to their signature i"iced turbo” and Belgium Bomber—more chocolate milk than iced coffee. It’s open until 9pm, so post up all day and get some work done, or stop by for something quick.

Po’boys are on just about every New Orleans visitor’s list of must-eats. They’re a longtime local favorite—built on long, thin-crusted bread that is satisfyingly audible on first bite. Killer Poboys embraces tradition and then adds to it, with inventive fillings that go beyond the traditional roast-beef-and-fried-oyster, like rum-glazed pork belly with lime coleslaw, or roasted sweet potato with a black-eyed-peas-and-pecan spread. Two locations are around the corner from one another in the French Quarter; one of them operates in the back of the Erin Rose bar. If it’s not too busy, order your sandwich there and enjoy it with a frozen Irish coffee.

In recent years, the craze for artisanal beers has given rise to a burgeoning market. One brand, Hocus Pocus, has gone so far as to open its own taproom, where its ever-expanding variety of beers is on offer. The setting is a former workshop with exposed-brick walls and shared tables that add a twist to the usual Rio beer hall (though be prepared for crowds and the possibility of not finding a table). There’s also a full portfolio of the Brazilian snacks called petiscos, notably a tongue sandwich with mustard, tube steaks, and lots of deep-fried nibbles. Classic rock serenades the scene.

In 1977, University of Texas marketing major Chris Madrid opened a small burger and taco joint with help from his family and friends. Today, his eponymous restaurant is one of San Antonio’s best spots to grab a quick bite. Burgers are the way to go here. Choose from menu favorites such as the Cheddar Cheezy (melted cheddar cheese, mustard, lettuce, tomato, and pickles), the Tostada (refried beans, chips, onions, and cheddar cheese), and the Porky’s Delight (bacon and melted cheddar cheese), and be sure to get a side of nachos or chalupas.