We all eat.

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But what ends up on the plate? That’s where the adventure begins.

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In Malaysia, I ordered sweet iced tea and discovered the sweetness came not from sugar, but from coconut milk. Same country, different surprise: the best dessert I’ve ever had in my life. A warm, sweet soup filled with fruit. I still think about it. (And I’m someone who almost never orders dessert.)

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Then there’s Türkiye. Order a pizza and one of the standard toppings is… corn. Yes, corn. The same corn that originated in Mesoamerica and somehow made its way onto pizzas in Istanbul. Now we’ve become those people who ask, “Does it have corn on it?” and wait for the puzzled look.

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Food keeps you humble.

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When Barb and I first started dating we were in Hollywood, Florida, and she confidently grabbed the habanero hot sauce for her tacos. Let me just say this: habanero is not a gentle introduction to spicy food. It’s a five-alarm fire with a personality. I should have said something, but being a new boyfriend, I didn't think I had the license to intervene.

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So when we traveled to Thailand, Barb wisely told every server, “Not spicy, please.” In Thailand, “not spicy” means one chili instead of five. On the bright side, she unintentionally launched a very effective weight-loss program.

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Still, stepping outside your comfort zone is part of the magic.

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In the high Andes of Ecuador, I discovered hornado...low-roasted pork with crackling skin and deep, smoky flavor. In Madrid, I learned about La Hora del Vermut...that beautiful pause in the day when friends gather for vermut and conversation. Leisure as ritual. Community as cuisine.

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And some of the best fried chicken I’ve ever eaten? A humble food cart outside our Airbnb in Thailand. No reservations. No white tablecloths. Just magic in handed to you in plastic bag.

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In Bangkok’s Phra Nakhon district sits a Michelin-starred street stall run by a woman in ski goggles, cooking over open flames. (For reference, in Chicago, there's a Michelin star above temples of fine dining like Alinea, Schwa, and Topolabambo ).

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Different settings. Same pursuit of excellence.

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That’s what we’ve learned: great food is art you can eat. It’s sensory. It’s cultural. It’s personal. One person’s steak tartare is another person’s “hard pass.”

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And that’s okay.

Because discovery is the point.

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Discovery is why we travel.

 

See you on the Journey,

Rock and Barb