Nothing unlocks the spirit of a place quite like taste — there’s something about distinctly good food and drink that can elevate an already rich moment. Taking it one step further, travel focused on finding immaculate pairings of place and cuisine is a treat for the soul. Any foodie worth their salt would be wise to consider the following three locales for their next adventure.
Friends tasting wine at Sonoma winery
California
“California dreaming” is more than a song; it’s a vibe, a feeling, an aura of ease that seems to hang over the gently rolling hills and endlessly stretching coastline. This magic transcends beyond the place to the terroir — for the gastronomic-minded, no American destination holds quite the magnetic draw as neighboring wine regions Napa and Sonoma Valley.
- Napa Valley barely radiates out from a single 30-mile corridor along Highway 29 and the Silverado Trail; it is a compact stretch of ultra-luxe, glamourous wineries and vineyards that’s been the apex of American wine culture since the early 1800s. You’ll find a premier selection of bold reds vineyard-hopping here — you really can’t go wrong with a glass (or bottle!) of merlot, chardonnay or cabernet sauvignon.
- Sonoma Valley, in comparison, is a sprawling realm nearly twice the size of Napa, chock-full of different microclimates thanks to neighboring redwood forests and Pacific coastlines. Where Napa is upscale, Sonoma is bohemian; expect relaxed and rustic vibes across the vineyard sprawl. Equally sprawling are the variety of wines — you’ll find the pinot noir, zinfandel, chardonnay as well as several sparkling wines all worth sampling.
Baja fish tacos
Baja California
South of the border sits Baja California, a 760-mile-long strip of surreal land jutting out into the Pacific. Of course, in addition to desert, this peninsula is home to vineyards, farms and olive groves (to say nothing of the prime fishing in the deep blue sea), culminating in an incredible diversity of ingredients and culinary traditions.
- Seafood sits at the heart of Baja California’s culinary identity (they are surrounded by ocean, after all). Fresh oysters, abalone, clams, tuna, lobster and other trophies of the sea are mainstays at each meal, often prepared simply so that the quality can really shine. The adventurous will especially relish in a sportfishing charter for the chance to catch their dinner.
- Valle de Guadalupe serves as Mexico’s de facto wine country, with a vibrant scene shaped by independent winemakers and innovative chefs who all cherish a strong connection to the land itself. Whether exploring wineries or partaking in some vineyard-to-table fine dining, expect to find the spirit of Baja infused in every taste.
- Regional specialties stick out from menus like fruit growing from the crown of a cactus. The signature cheese of Baja is Real del Castillo — a traditional semi-firm, cow’s milk cheese. Margaritas were invented here; it’s only right to sample a few with your meals — but! Palomas (tequila, fresh lime and grapefruit juice) and micheladas (Mexican lager, fresh lime juice, Worcestershire sauce, hot sauce and tomato juice) are also local favorites. If/when you’re strolling a local market, you’ll definitely want to snack on some fresh fruit topped with chamoy (the tried-and-true seasoning for all of Mexico).
- Tacos, to put it bluntly, are a big deal here. This is the home of the Baja-style fish taco, and plenty of the devout will tell you it is the end-all, be-all of tacos. You’ll have to try them yourself to know for sure. Many, perhaps.
Fresh fish in Tenerife
Tenerife
When you hear, “volcanic island,” your mind might naturally jump to tropical respites like Hawaii or Fiji … but Europe has its own. Tenerife is the largest of Spain’s Canary Islands, and it’s utterly flush with vineyards. The volcanic soil, varied elevations and Atlantic setting make for prime wine-grape growing conditions, translating to five protected wine appellations.
- The vineyards take center stage on any visit here, with roughly a hundred wineries scattered across the island in five wine-making regions: Tacoronte-Acentejo, Ycoden-Daute-Isora, the Valley of La Orotava, the Valley of Güímar and Abona. Your best bet is to book a few private winery tours in each region (something a travel agent can excel at). Whites, rosés, reds or especially malvasias — each boasts special bouquets and flavors specific to Tenerife.
- The wine is only half the meal; ultimately, the native cuisine packs its own distinct flavor and spirit. Tropical fruit, vegetables, fresh fish, meat and potatoes combine in a range of ways wholly their own. Can’t-miss dishes include Canarian stew (wonderfully hearty), gofio (a bread made from gofio flour — local ground grains), goat’s milk cheese, Canarian bananas, endemic honey and an Atlantic Ocean’s worth of seafood (think sama, wreckfish, parrot fish, tuna and sardines).
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