Run by two Bahían sisters in Astoria, this spot radiates the sunny charm of northeastern Brazil. Bright windows illuminate a dining room where guests enjoy a pay-by-the-pound steam table laden with delights like shimmering collard greens, fish stew, and oxtail, alongside a churrasco station offering sliced-to-order meats like top sirloin. Don't miss the first Saturday of the month for a "taste of Bahía," featuring acarajé and moqueca, and save room for the house-made coconut cream cake.

In Flushing, Maxi Lau serves up Hong Kong comfort with notably large and fresh shrimp and pork wontons, a skill learned from family friends in Toronto. Originally a pop-up, Maxi’s Noodle now offers these hefty dumplings, alongside fish balls and bespoke duck egg noodles (a recipe from her uncle's Hong Kong factory), in a rich pork bone broth. Don't miss the house-made chili oil or unique offerings like fried fish skin.

Experience a global culinary adventure at this sprawling Saturday night market near the 7 train. Founded with inspiration from Taiwanese night markets, this Queens iteration explodes with diversity, offering everything from Indonesian sate and Peruvian salchipapas to Ukrainian piroshki and Burmese flatbreads, all prepared with à la minute spectacle. Go with friends, share widely, and soak in the international atmosphere of dozens of food stalls from 'round the world.

Seek out a taste of Algeria at this Sunnyside gem run by Halim and Amina Fekraoui. Start with shakshuka or explore daily specials like Friday’s lamb couscous, Saturday’s lamb or chicken stew with torn flatbread, or Sunday’s rechta (delicate noodles with chicken). Touches from the homeland include ras el hanout brought over in hand luggage and traditional Algerian music. Finish with Amina’s confections, especially the date-filled makroud or crumbly ghribia.

This Sunnyside spot, run by three brothers, is on a mission to make the Bolivian salteña as renowned as the taco. These aren't your average empanadas. Salteñas boast a soupy, slow-simmered stew filling (jigote) encased in a hand-braided, slightly sweet dough – a three-day labor of love. Beyond their signature beef and chicken salteñas, try the chola sandwich with slow-roasted pork or the creamy sopa de maní (peanut soup).

Amidst a bustling cluster of Ecuadorian food trucks and carts near the Junction Blvd. 7 train stop in Elmhurst, El Guayaquileño offers a taste of spartan perfection. Their empanadas de verde feature a distinctive shell made from mashed unripe plantain, filled simply with a mild, soft queso Ecuatoriano. A touch of onion and tomato provides a balancing acidity to this fine-tuned, traditional snack.

Franco Raicovich brings a taste of Istria to Fresh Meadows with Fuzi Pasta, centered around the bow-shaped pasta beloved on the Adriatic peninsula. The signature dish is fuzi with Nonna Angela’s "salsa oro" (a rich meat ragu), though veggie versions and other Italian classics like spaghetti with arrabbiata also shine. This "veggie forward" spot emphasizes local suppliers and Queens-brewed beers, offering a homey atmosphere where Franco often chats with guests over complimentary biscotti.

Come taste why this Jackson Heights spot has won NYC’s Momo Crawl for multiple years. Stuffed with chicken, paneer, or potato, the delicious dumplings come steamed or fried. We prefer the winning recipe, jhol momo, in which momo swim in a flavorful chicken broth. Other traditional dishes include sel roti, fried rice bread, and bhuttun, a spicy mélange of goat head, liver, kidney. Don’t just take our word for it – this “home kitchen” is filled with Nepalese folks from near and far.

Step back in time at this hundred-year-old soda fountain in Forest Hills with vintage Frigidaires, hand-painted signs, and subway-tile floors. Owner Vito Citrano, whose father bought the shop in 1968 (it was never actually owned by an "Eddie"), maintains this piece of history, serving classic ice cream concoctions like banana splits and hot fudge sundaes with exceptional homemade whipped cream. Don't miss old-fashioned treats like ice cream sodas and New York egg creams.

This bakery makes for a fine first stop before a jaunt to the beach. Locals as well as beachgoers visit for danishes filled with seasonal fruit, sandwiches on house-made biscuits and croissants, cake and pie by the slice and many more baked confections that change daily but disappear early. Arrive later than mid-afternoon and you'll probably find a rolled-down security gate and the legend "gone surfing."