Chef Alejandro Saravia’s dream dishes from around the world

When I travel to a new country, my favourite way to connect with its culture is through its food – not just what’s on the plate, but the stories behind it.

My first stop is always the local market. Markets open early, and they’re filled with locals who are passionate about fresh produce and good meals. I strike up conversations with vendors, asking where they eat, what’s in season and which dishes define their region. Often, they’ll tip me off about a chef to watch or a hole-in-the-wall eatery I’d otherwise miss.

If I could build my perfect day of dishes from around the world, here’s what you’d find on my plate.

Breakfast in Peru: Pan con chicharrón de cerdo

My grandmother always said, ‘Breakfast is the most important meal of the day,’ and I couldn’t agree more. After gathering a few tips from the market, I’ll sit down at a bustling cantina and skip the usual classics and order pan con chicharrón de cerdo – crispy pork, sweet potato crisps, zesty salsa, maybe a little spiced mayo.

This is a breakfast that I crave weeks before arriving in Peru. For me, it’s the saltiness of the tender deep-fried pork that opens up my palate as a filling choice, but I can assure you that for seconds, black coffee to pair and we are ready to start the day.  

Lunch in Bavaria, Germany: Weißwurst, sweet mustard and pretzels

Lunch, for me, is a roaming feast – a series of small bites gathered from bakeries, wine bars, cafes and market stalls. It’s about chasing new flavours, sharing dishes and lingering only when a great conversation and a good glass of wine calls for it.

A midday stroll pairs perfectly with a sausage in the streets of Munich, Germany, and my all-time favourite is a traditional weißwurst (white sausage), sweet mustard and pretzel. The soft delicate flavour of the sausage is perfectly enhanced by the tangy yet mildly sweet mustard, and it’s just a match made in heaven – all served with doughy pretzel. 

Dinner in Turkey: Meze

A traditional dinner in Turkey is a warm, communal experience built around bold flavours and shared plates. It begins with meze like garlicky haydari, spicy ezme and stuffed dolma, followed by warm pastries or crisp sigara boregi. Mains feature tender kebabs or grilled fish, paired with pilaf, roasted vegetables and fresh salads. Rakı, the anise-scented national drink, flows alongside lively conversation. Dessert might be syrupy baklava or gooey kunefe.

Worked up an appetite for adventure? Take your pick from Intrepid’s menu of trips designed for food lovers.