Places ejbrown Wants to Go

Eat like pre-Columbian Native Americans in this New Mexico restaurant within the Indian Pueblo Cultural Center.

Where else would a linchpin of post-colonial Native American cuisine anchor the menu but a museum?

Chefs from Tibet's Kham region offer steaming meat pies and noodle soups in this nook behind a jewelry store.

A hidey-hole sandwiched between cellphone, DVD, and jewelry stores features Tibetan delights.

This neighborhood grocery houses a treasure trove of Eastern European delights.

The cuisine at this Sheepshead Bay spot tells the story of a displaced Muslim Chinese community.

A ruthless Soviet relocation campaign birthed a new cuisine, and this humble restaurant.

Maine's oldest diner also happens to win acclaim for its elevated comfort food.

Founded by members of the Tohono O’odham Nation, this one-room joint's James Beard–winning fry bread is light as a cloud.

Try a classic Necco candy bar being resurrected in a small suburban shop.

A pastry shop specializing in Sephardic sweets serves historic recipes in Ribadavia’s Jewish quarter.

Take afternoon tea in a 17th-century almshouse.

The first ever diner included on the National Register of Historic Places is famous for its custard French toast.

At this snack-shack in the bucolic British countryside, you can still get a slice of socialism with your spot of tea.

Some of New York's best tacos can be found in the back of an unassuming bodega in Queens.

Exceptional Nepalese food can be found in a Texas gas station.

An eatery within the Minneapolis American Indian Center writes colonial ingredients out of the story of Native American cuisine.

This alley off Edinburgh's Royal Mile contains remnants of the city's seedier history.

An ornate "graveyard" for some of the country's forlorn building relics.

This 16th-century house tells the city's history through old artifacts and quirky tales.

This small shop walked so America could run on Dunkin'.

The magic's in the hole!

Tokyo’s only Ainu restaurant serves Indigenous food from northern Japan.

For this chef, an active volcano is his oven.