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In San Pedro, a town on Belize‘s northern island of Ambergris Caye, the Mestizo traditions are strong. The Mestizo people are descendants of the Maya and the Spanish, and when those two cultures mixed, a new one was born. You’ll find many Mestizo people in San Pedro, but you’ll hardly find a better Mestizo restaurant than El Fogon, a spot owned by a local woman known as Miss Suzanna and run by her daughter. All of the food is cooked in a traditional outdoor oven (fogon means “kitchen hearth”), and everything is delicious. Try the salbutes, a tacolike dish made with fried tortillas, with a texture that’s somehow both soft and crunchy, or the pig tail with split peas. And the coconut rice is to die for.

The municipality of El Nido, on the northern tip of Palawan, is known for the jagged limestone cliffs that spike up from the turquoise waters and that are home to the island’s endemic swiftlets. Known locally as balinsasayaw, these birds use threads of their saliva instead of twigs to build their nests in crevices on the cliffs (El Nido means “nests” in Spanish). Climbers called busyador scale the cliffs each day to collect the edible birds’ nests, which are mostly sold to China, where the nests are believed to contain a high level of natural minerals that provide health benefits. But the recent decline of the swiftlet population has caused the deterioration of the industry, and many busyador have shifted to tourism instead. El Nido attracts millions of visitors each year to its beautiful white-sand beaches and unspoiled natural landscapes, which include caves and hidden lagoons as well as the legendary cliffs. Activities here include hiking, sea kayaking, snorkeling, and diving, and everything is a lot more low-key than at busier destinations like Boracay.

While it’s tough to verify El Fenix’s claim that this was one of the forefathers of Tex-Mex, there’s no denying that the homegrown chain is as much a part of culinary history as it is of Dallas’s. Started in 1916 by Mexican-immigrant Mike Martinez (and renamed El Fenix in 1918, as a nod to the phoenix, a symbol of rebirth), the original café first served standard American fare, then slowly began introducing more “exotic” Mexican flavors, then combination platters that featured both cuisines—thus was born Tex-Mex, El Fenix style. Generations of Dallasites have grown up with signature dishes like the homemade chile con queso dip, cheese or sour cream chicken enchiladas, and legendary tortilla soup, which is loaded up with crispy tortilla strips and chunks of cheese and avocado. As at the beginning, you’ll find American dishes with a Mexican twist, too, like cheeseburgers topped with Monterey Jack cheese, pico de gallo, and guacamole. The combination platters are particularly popular, as are the lunch specials. Though there are now over 20 locations all over the Metroplex, the downtown and North Dallas spots are notable for their long histories and old-school vibe—and for the real feeling you get that many of your fellow diners have been El Fenix regulars their whole lives. You might even spot a famous face among them, as the casual restaurants are a popular stop for visiting celebs, musicians, and pro athletes; Mick Jagger was even known to pop in when he was dating Dallas girl Jerry Hall.

Tunisia is the world’s third-largest olive oil exporter, but a history of selling in bulk has favored quantity over quality. Today, a group of artisan producers is pressing for change.

The open-kitchen, low-key vibe at El Mercado is Rafael Osterling’s take on the traditional cevichería, but he offers some modern twists guaranteed to keep taste buds active and delighted. The restaurant’s name—Spanish for “The Market”—alludes to a commitment to constant communication with providers, ensuring that only the freshest ingredients make it to your table. Though El Mercado is justly hailed for ceviche, there is much more on the menu, including a wide variety of tiraditos, causas, sushi, grilled meat and fish, chaufa (fried rice), pastas, and Osterling’s rendition of other Peruvian comfort foods. Along with cuisine grounded in what’s found at farmers’ markets, catch-of-the-day specials are wide-ranging and likely to be winners.

Panamanians love Chinese brunch. The Chinese community here, one of the largest and most prosperous in the Western Hemisphere, is the result of a wave of immigration that began 160 years ago for railroad construction. One happy result of this long relationship between Panama and the Chinese? Dim sum options abound in the capital city. Many tout Lung Fung (on Avenida de los Periodistas in the Los Ángeles quarter), considered the oldest of such restaurants; the Golden Unicorn (in the San Francisco quarter behind the Atlapa Convention Center) has been gaining adherents due to its more contemporary vibe and decor. Palacio Dorado (at Plaza Mirage on Avenida Ricardo J. Alfaro) is another highly attractive setup, well-decorated and spacious. Finally there’s Sunly (Los Tucanes shopping center in El Dorado), where Cantonese delights are the specialty.

As of May 2018, El Conquistador Resort and Las Casitas Village are closed indefinitely, due to damage sustained during Hurricane Maria.

Situated atop a 300-foot bluff on the eastern tip of Puerto Rico, El Conquistador Resort, a Waldorf Astoria Resort, spreads across 500 acres overlooking the converging waters of the Caribbean Sea and the Atlantic Ocean. A stay at El Conquistador is a transformative experience. Guests can relax at the Eucalyptus steam room, enjoy exotic cocktails while gazing at the El Yunque Rainforest, or even kayak around a private island. Guestrooms and suites are divided into five villages, and feature ocean views, 23 restaurants, an 18-hole golf course, a state-of-the-art aquatic playground/water park for families, and the resort’s private island, Palmino Island, featuring water sports and white sand beaches.

So many grand fjords crisscross Chile’s southern Pacific coast that guiding a ship through the region is like trying to decide which highway off-ramp to take to your next destination. When weather allows, the two-kilometer-wide (one-mile-plus-wide) El Brujo Glacier at the back of Asia Fjord is a glorious wall of ice waiting to be discovered, with chunks the size of cars tumbling down hundreds of feet into the icy waters below.

At the entrance of Lake Izabal stands a stone citadel. Built in the mid-1600s by the Spanish, the imposing structure thwarted thieving pirates from attacking the lake, which was used as a storage facility for transport goods. El Castillo de San Felipe later served as a prison. There are cannons and weapons along with sweeping natural vistas. The site is also home to myriad wildlife, including a variety of monkeys.

Full disclosure: It’s authentically tourist-tacky in Plaza Garibaldi, the traditional Mexico City center for mariachi music and culture. But when you’re ready for a serenade, you’re ready. The plaza fills up late at night, every night, with a motley crew of local revelers from all walks of life, plus visitors, vendors, and dozens of extravagantly attired orchestras. Taking a table at Salón El Tenampa, right on the plaza, may afford a modicum of order. A Garibaldi institution beneath its fabulous neon sign, this music hall pulls in a fascinating, Felliniesque crew of misbehaving pencil pushers, shady ladies, brokenhearted tequila swillers, wide-eyed travelers, and slumming hipsters. Strolling bands—usually pretty good—are available for hire, but bring them in close to your table to avoid sonic interference from every other trumpet in the joint.

If you’ve dreamed of climbing an ancient Mayan ruin yet remaining free from the madding crowd, Cancún has a little secret: the El Rey Ruins, an archaeological treasure tucked into the Hotel Zone and just a 10-minute bus ride from most city resorts. As recently as 1200 C.E., the site was a center for maritime trade. While thousands of tourists pack into other ruins hours away, hardly anyone knows about El Rey, which is relatively small in comparison, and you’ll probably see only a handful of other visitors. Perhaps best of all: You can still climb the pyramids.

Yes, Austin is home to some serious stick-to-your-ribs Tex-Mex food, but as the city has grown, so have its pure-Mexican culinary offerings. Chef Iliana de la Vega operated a restaurant in El Naranjo for about a decade before moving to Austin, where the clean flavors of her traditional Mexican cooking immediately came to the dining world’s attention. The Oaxacan influence is never hard to find, and de la Vega serves an assortment of the region’s beloved moles, from amarillo to negro and all shades in between.

Tucked inside a renovated former 19th-century factory near Passeig de Gràcia, this temple to Spanish gastronomy is housed in a breathtaking modernist masterpiece, with soaring vaulted ceilings, vintage lighting fixtures, ceramic tiles, and mosaics. Each of the four eateries inside has a distinct design and cuisine: La Llotja specializes in seafood; La Brasería is all about grilled and a la plancha meats; La Paradeta showcases Iberian cheeses and cured meats; and the buzziest spot, La Tapería, serves up hot and cold tapas. The central hubs are the Wine Bar and the Beer Bar, where you can sample a variety of local Catalan drafts. And at the intimate circular Oyster Bar, you can taste famed Galician oysters, as well as caviar, Norwegian salmon, and king crab.

Chile has some of the tastiest pork anywhere, and this spot is a great place to order it: in stews, as a rack of ribs, or baked with puré picante (hot sauce–seasoned mashed potatoes). From its humble beginning in 1912 (the name El Hoyo means “The Hole”), the eatery has become one of the best places in the city for traditional Chilean cuisine, attracting everyone from presidents to famous out-of-town foodies. The aptly named Terremoto cocktail, made of pipeño wine and pineapple ice cream, was invented here (terremoto translates as “earthquake” in Spanish). The wine barrels that serve as tables in the front room are delightfully kitsch; a rear dining room has a more sober vibe.

El Farallon clings to the cliff-side above the Pacific’s crashing waves. So close is the surf that a light sea spray may even help salt your fish (not that it’s needed). Presented market-style on ice, the day’s catch is displayed for diners to select for their meal. A banquet of soups, appetizers, sides, and sauces complement the simple freshness of the sea-to-table main dish. Illuminated only by candles, stars, and the rising moon, the dramatic setting is ripe for romantic celebrations and surprises.