Breakfast Burritos: stu_spivack

Your local fast food joint probably has you skeptical about the breakfast burrito being anything but a pathetic under-filled tortilla shell with the breakfast scraps. Try a legitimate breakfast burrito with fresh eggs, potatoes, onions, and green chilies, and you’ll be wondering why you didn’t do it before.

The California, complete with french fries:
pernamently scatterbrained

Go almost anywhere outside southern California and order a California-style burrito and you will receive an (albeit delicious) run-of-the-mill burrito. But go to a burrito joint in San Diego, and the burrito includes a golden, flaky surprise. Yes! French Fries.

Think of carne guisada as the Mexican beef stew. Chunks of beef are slow roasted for hours in a gravy that leaves the beef fall-apart tender. Swap out the old and weathered carne asada for the fresh and tantalizing guisada, and rekindle your love for the burrito.

Mmmmm. Chile Relleno: jasonlam
(also used as feature photo)

I would assume that most of us are familiar with the queso stuffed poblano chili known as a ‘chile relleno’. What most of you are probably not familiar with, is a burrito using this Mexican side dish as the center for a jaw-busting, huge burrito. All the normal burrito fillings are all packed around the chile, making for a tasty, yet intimidating burrito.

If there are two words that bring on a Pavlovian response in the American, they are “fried” and “burrito”. Combine the two and you’ve got a Chimichanga. This almost indecent burrito is usually topped with melted cheese and salsa picante, and served with dollops of guacamole, sour cream, and pico de gallo.

Chorizo. Oh, yeah.: rick

Chorizo is a sausage that is made from pork and dried peppers. It’s usually ground for burrito filling and adds a spicier element to your burritos that knocks chicken and carne asada out of the park in flavor. Next time you’re in line trying to decide on bird or cow, take a chance on chorizo.

It’s a burrito in every way that you would expect, except it’s smothered in melted cheese and red-chili sauce. When pondering on whether to make your burrito a “wet” burrito, the only real question is, “Why not?”

Korean Chicken Burrito: ninetimesthree

It looks like a burrito, alright. The texture is even similar. But once you bite into a Korean burrito your palate will certainly short-circuit. This burrito is usually stuffed with a tender Korean-style meat (usually bulgogi), Asian style rice, veggies, and occasionally kimchi. I hear that Kogi Korean BBQ Taco Truck is slinging excellent Korean burritos around LA.

Community Connection

MatadorTravel Community member Stu says he knows where to get the Best Burrito in San Francisco. Debate him, compliment him, or post your own favorite food tips by starting a blog today.

Jesus Lizard at Pitchfork. Photo by matthewnorth

All Good (West Virginia)

The All Good Festival bills itself as four days of music, camping, and loving. The site is a big field at Marvin’s mountaintop in Masontown, WV. Tents, tie-died shirts, and brotherly love recommended. Further, Widespread Panic, and Umphrey’s Mcgee headline. July 8-11

Camp Bisco (Mariaville, NY)

Although the Disco Biscuits are the curators of Camp Bisco, this is not the jamband line-up one would expect. ”Wu Massacre” (Method Man, Raekwon, and Ghost Face), LCD Soundsystem, Girl Talk, Ween, and the Disco Biscuits headline three days of music that will not leave you bored.

The often muddy field at the Indian Lookout Country Club in Mariaville, NY is usually inhabited by gypsies, pot lovers, and fun loving hippies. July 15-17

Siren. abbynormy

Pitchfork (Chicago)

Pitchfork is a three day festival of tight jeans, flannel, and Ray bans. This is the Mecca for independent music. Hosted by Pitchfork Media in Union Park of West Side Chicago, the festival promises to have enough breathing room and necessities to accommodate the large crowd that will be piling-in due to low ticket prices and bands like Modest Mouse, LCD Soundsystem, Pavement, Big Boi, Beach House, and Wolf Parade. July 16 – 18

SirenFest (New York)

For the past ten years, indie rock enthusiasts have headed to Coney Island, Brooklyn to attend SirenFest. Siren is a one day free festival that is guaranteed to be a lot of fun and not lack any of the Coney Island freak show. Matt and Kim and Cymbals Eat Guitars will be playing, just to name a few. July 17

Hullabalou (Louisville)

Some of the biggest names in music are getting together to play this this three day event at Churchill Downs. The beautiful home of the Kentucky Derby will set up with five stages and an artist list that will blow your mind. Just check out the band line-up to understand how big this festival will be.

Bon Jovi, Huey Lewis and the News, Dave Matthews Band, Kenny Chesney, and Ben Folds are some of the big names you can expect. July 23-25

Lolla. Photo by mjanicki

Maha (Omaha)

Omaha’s downtown waterfront on the Missouri river makes for a beautiful backdrop for Maha. Bands like Spoon, The Faint, Superchunk, The Old 97’s, and Ben Kweller will be your soundtrack to the day. July 24

Lollapalooza (Chicago)

Prepare yourself! Originally a touring festival catering to the “Alternative Nation”, Lollapalooza is a festival that appeals to all musical elitists. It is also one of the many music festivals making a push towards going green.

Now a three day festival stationed in Grant Park, Chicago, the 2010 line-up is just as varied as it always has been. With names like Green Day, Lady Gaga, Soundgarden, Phoenix, Minus the Bear, Blues Traveler and B.O.B, the crowd will be as diverse as the bands. August 6-8

Outside Lands (San Francisco)

After only two years on the block, Outside Lands is quickly becoming the summer Coachella. Bands are jumping at the chance to play in beautiful Golden Gate Park, and the crowds are enormous.

If the weather turns out just right, OL is the perfect place to capture memorable performances from Further, Kings of Leon, The Strokes, My Morning Jacket, Phoenix, or any other band on this stellar bill. August 14-15

Bumpershoot. Photo by bandfan

ATP (Monticello, New York)

Kutsher’s Country Club in Monticello, NY is host to ATP NY’s three day indoor concert series. Performances by Sonic Youth, Explosions in the Sky, and Iggy and the Stooges playing the entire Raw Power record should leave even the most ravenous music listeners satisfied. September 3-5

Bumbershoot (Seattle)

The grandfather of the great summer festivals, Bumbershoot was started in 1971 at the Seattle Center. An all arts festival, music isn’t the only thing that bumbershoot offers. Comedy, theatre, dance, literary arts, and visual arts pack your three days with plenty to do.

With acts like Bob Dylan, Mary J. Blige, Weezer, Hole, and Drake headlining, good luck trying to pry your eyes from the stage. September 4-6

Mango Pickle. Photo by f10n4

Mango Pickle (India)

Mango pickle is one of the preferred pickle dishes in India (the country that is said to have started pickling). Raw green mangos are pickled in mustard or sesame oil, and then a mixture of spices is added to create this salty and spicy pickle. Commonly found spices include turmeric, fenugreek seed, red chili powder, and mustard seed.

Lemon Pickle. Photo by dougbeckers

Lemon Pickle (Morocco)

Although the lemon pickle is very similar to the Indian mango pickle, it is almost a nightly tableside item in Morocco. It is also commonly used as an ingredient in Tajine dishes.

The flavor packs a wallop as you’re first hit by spiciness and then immediately consumed by a full and tangy lemon taste.

Gari. Photo by 00dann

Gari (Japan)

I bet you didn’t know that the ginger you use as a pallet cleanser after eating sushi is actually pickled. It’s ginger that has been soaked in a sugar and vinegar solution. With the widespread popularity of sushi, I’d say that makes Gari the second biggest pickle after the cucumber.

Gari. Photo by mtcarlson

Pickled Herring (Scandinavia)

Sure, it’s not the most appetizing sounding pickle, but it’s huge in Scandinavia. First the herring is cured in salt, then removed and added to a pickling solution that can involve various spices, like peppercorns and raw onions.

Scandinavians serve pickled herring primarily for holidays, with bread, potatoes, sour cream, and akvavit (Scandinavian schnapps).

Rodbetor. Photo by N00

Rodbetor (Scandinavia)

Another favorite in Scandinavia, Rodbetor is a colorful side dish to brighten up your bland dinner. Beets are pickled in a vinegar, salt, and sugar solution with other spices like clove. This pickle almost always includes raw onion.

Pickled Eggs. Photo by susansimon

Pickled Eggs (UK, for starters)

The eggs are first hard-boiled, the shells are removed and then the eggs are placed into a pickling brine of vinegar, salt, and spices. After a day or a few months of pickling (depending on how strong you want the flavor), pull a couple eggs out and enjoy with your favorite pint. Have an open mind – British food isn’t as bad as you’d think.

Onion? Photo by briannalehman

Cebollas Encurtidas (Ecuador)

Simple flavors prevail in South America and few are more simple than chucking an egg in some vinegar. Especially in Ecuador, where something as easy as pickled red onion is used as frequently as North Americans use ketchup on fries.

Kimchi. Photo by isaaclicious

Kimchi (Korea)

Kimchi is essential to Korean culture and is essentially pickled Chinese cabbage that is stored in big pots and left outdoors to ferment. Although there are many ways to prepare Kimchi, it’s usually very spicy and very full of flavor.

Community Connection

Interested in how the world cooks? Check out many Matador’s food articles. Fast food lovers, we’ve got you covered, from 50 of the most amazing burger joints in the world to hot dogs around the world (let alone what you can put on them).

Photo bygribanov

Flaming drinks are a great way to start a party or entertain guests. The uses of igniting your drink go far beyond just lighting yourself on fire and ending up on College Humor. It can actually enhance the flavor.

Pumpkin Pie

1/3 shot Kahlua
1/3 shot Bailey’s Irish Cream
1/3 shot Tequila (white)
1 dash cinnamon

Carefully layer this shot with Kahlua on the bottom, Bailey’s in the middle, and tequila on top. Light the tequila on fire and sprinkle with cinnamon. Down it. It’s just like warm pumpkin pie.

Courtesy of Drink Nation Drink Nation

Flaming Lamborghini

1 oz Kahlua
1 oz Sambuca
1 oz Blue Curacao
1 oz Bailey’s Irish Cream

Pour the Sambuca and Kahlua into a cocktail glass and give the drinker a straw. Pour the Bailey’s and blue curacao into two separate shot glasses on either side of the cocktail glass. Set the concoction ablaze in the cocktail glass and start to drink through the straw (this drink should be drank in one suck) . Once the glass is almost empty, pour the Bailey’s and blue curacao into the cocktail glass and keep drinking till it’s all gone!!

Now is not the time to operate a vehicle, unless it’s a beer bike.

Courtesy of The Webtender.

Flaming Dr. Pepper

¾ shot Amaretto
¼ shot of 151 rum
½ glass of beer

Fill the shot glass about ¾ full with amaretto and top it off with enough 151 proof rum to make it burn. Put the shot glass in a pint glass or beer mug and fill the glass with beer (right up to the level of the shot glass). Light the amaretto/151 and let it burn awhile. Blow it out and slam it. Tastes just like Dr. Pepper.

Courtesy of Drink’s Mixer Drinks Mixer

Photo by annia316

Flaming B-52

1/3 shot Kahlua
1/3 shot Irish Cream
1/3 shot Grand Marnier or Cointreau
Couple drops of 151 rum

Fill a shot glass 1/3 full of Kahlua. Then layer the Irish Cream on top by pouring it onto the back of the spoon that is held against the rim of the shot glass. Layer the Grand Marnier the exact same way. Then add a drop or two of 151 and light it! You can consume by blowing out the shot or sucking it down with a long straw.

Courtesy of About.com

There is also a great video on how to make this shot.

Bailey’s Comet

1 ½ oz Bailey’s Irish Cream
1 ½ oz Butterscotch Schnapps
¾ oz Goldschlager
1 tbsp 151 Rum
1 dash Cinnamon

Shake the Bailey‘s, butterscotch schnapps and Goldschlager with ice in a cocktail shaker and strain into a cocktail glass. Put a shallow layer of 151-proof rum on top. Light the rum on fire, then immediately sprinkle a generous dash of cinnamon on top. The cinnamon will sparkle and flame. Don’t let it burn too long, or the Bailey’s will curdle! Prepare for a hangover.

Photo by lilibear

Courtesy of Drink Nation

Backdraft

Warning: This shot is intense. Just take a look at Jim Bo taking one .

1 ½ oz Cointreau
1 ½ oz Sambuca
Few shakes of Cinnamon
Ice Cubes

Here’s one that is as complicated as Queimada (Galicia’s fiery drink ritual).

Place a saucer down on a table or bar. Put a shot glass filled with Sambuca in the middle of the saucer. Grab a pint glass and pour a shot or so of Cointreau into the glass. Light the Cointreau and swirl the glass until the sides are warm. Pour the lit Cointreau into the shot glass, igniting the Sambuca and spilling the flaming mixture onto the saucer. While swirling the pint glass over the flames to capture the alcohol vapor, shake some cinnamon from a safe distance on to the drink and then cover the shot glass with the pint glass.

Blow out the flames and then take the pint glass off of the saucer. Quickly drop in a few ice cubes into the glass and immediately seal in the alcohol vapor in with your palm. Shake the glass vigorously a few times and have the consumer stick a straw through your fingers and suck in all the vapor. Then the straw should be used to take down the shot and clean the saucer. All of this should be done as quickly and safely as possible for full effect.

Courtesy of Wikipedia .

Flaming Asshole

¼ Grenadine
¼ Green Crème de Menthe
¼ Crème de Banana
¼ 151 rum

This one is as bizarre as some of the most out-there drinks. Layer in a shot glass in this order: Grenadine, Crème de Menthe, Crème de Banana, Rum. Light the rum and then suck it down with a straw.

Courtesy of Super Cocktails

Flaming Sambuca

1 oz Black Sambuca
3 Coffee Beans

Photo by cavealierhorn

Put 3 coffee beans in a shot glass and add the Sambuca. Light the Sambuca and let burn for 10 seconds or so. Cover the glass with your hand to extinguish, then inhale the air underneath your hand. Drink the shot.

Courtesy of Drinks Mixer

Flaming Gorilla

1 part Peppermint Schnapps
1 part Kahlua
1 part 151 Rum

Pour into shot glass, layering ingredients in this order: peppermint schnapps, Kahlua, rum. Light on fire and extinguish after 15 seconds.

Courtesy of Drinks Heaven

Flaming Mouthwash

½ oz Blue Curacao Liqueur
½ oz Green Crème de Menthe
1 tsp Everclear

Pour the green creme de menthe into a shot glass. Add blue curacao, top with Everclear, and ignite. Take care, and extinguish before consuming.

Courtesy of Drink Swap

Lunchbox Laboratory is but the tip of the hamburg. Photo: foole

Ulupalakua Ranch Store & Grill (Kula, Hawaii)

Headed south on Kula highway from Pukalani, you might start to salivate as you see cows and elk feeding on the nutritious grasses of Maui. You’re in luck! This ranch has a lunch grill making burgers out of this grass-fed beef that are said to be “OH. MY. GOD.”

Fergburger (Queenstown, New Zealand)

Fergburger is rated the number one restaurant in Queenstown on Trip Advisor. That’s over 60 reviews and not a single negative remark. The patty is made of fresh beef, then shaped into an enormous creation almost too big to stuff into any mouth.

Fergberger. Photo: dal_lur

Igloo Roadhouse (Buxton, Australia)

If you have done any research on great burgers, you probably have heard of the Aussie creation “burger with the lot“. This topping lover’s dream consists of cheese, bacon, lettuce, tomato, fried egg, pineapple, beet root, and bbq sauce. The patty and bun at Igloo are Godzilla-sized, making it the perfect bed for the lot of it.

Andrew’s Hamburgers (Melbourne, Australia)

Andrew’s sits at the top of the Australian burger pyramid, regularly reviewed as the best Aussie hamburgers. Eating one of their creations sure beats eating at Subway.

Egg, tomato, bacon & cheese. Andrew’s. mspixieears

Kermond’s Hamburgers (Warrnambool, Australia)

If there is any joint trying to take down Andrew’s hamburgers for best burger in Australia, it’s Kermond’s. Making the most talked about burger in Warrnambool since 1949, Kermond’s has put in their time. They may have been around the block once or twice, but there is nothing old fashioned about their burgers. They’ll pack it full with all the toppings you want and carefully construct it, so you’ll get a perfect bite every time.

Burger Got Soul (Launceston, Tasmania)

Tasmania doesn’t usually blip on the burger radar but Burger Got Soul beckons. The burgers look fresh and all accounts are that they taste flipping delicious.

Arctic Roadrunner (Anchorage, AK)

A historic Anchorage burger joint, popular with food-loving travelers. A burger with bologna, ham, salami, mozzarella, and an onion ring? Hit it or quit it.

Urban Burger (Vancouver, BC)

Don’t confuse this place with the Australian franchise. This place is locally owned, and dishing out solid burgers. Think of the Canadian equivalent to In-N-Out.

Arctic Roadrunner. Photo: semarr

Lunchbox Laboratory (Seattle, WA)

Lunchbox is a hole in the wall, create-your-own burger joint. All these burgers are over the top and messy. Choose from the vast selection of meats, cheeses, sauces, and toppings. They’ll construct the burger of your dreams, held together by an organic Kaiser roll.

Father’s Office (Los Angeles, CA)

Father’s is a ritzy, bustling bar in Culver City with an enormous selection of craft beer. Focus! You’re there for the burger! The Office Burger is a thick patty of dry, aged beef, topped with caramelized onions, bacon, gruyere and blue cheeses, and fresh arugula. It’s a wolf in gourmet burger clothing.

Apple Pan (Los Angeles, CA)

Located in West Hollywood, Apple Pan is a small, shed-like building that has allegedly perfected the classic burger. Their famed hickory number is a grilled patty served on a large bed of iceberg, with pickles, mayo, and topped with their own homemade hickory BBQ sauce. It’s nostalgia on a bun.

Rocky’s in Calgary. Photo: Soul of Beer

Rocky’s Burger Bus (Calgary, AB)

Apparently, when Mrs. Partridge blew a tire on one of the Partridge family tours in Canada she just started selling great burgers. These are take-out burgers made from AAA Alberta beef. They’re fresh, they’re fast, and they’re reportedly delicious. Just tell Danny Bonaduce to get his own!

Bobcat Bite (Santa Fe, NM)

Bobcat is out of an old movie; a place that’s miles from town, where a cowboy could tie up his horse and enjoy one of the most raved-about burgers in the USA – a huge freshly ground patty, topped with not-too-hot green chilis and a slice of melted white cheese.

Cherry Cricket (Denver, CO)

This Yelp review can’t be topped: “I make this review special by revealing that I am a vegetarian, unless I’m at the Cherry Cricket. Oh yes, I’m acutely aware that the cow that I’m eating likely had a horrible life, I understand that my gastrointestinal tract will object the following day in an unpleasant manner. But… best. burger. in. town.” Not exactly the strictest vegetarian.

Chris Madrid’s (San Antonio, TX)

Have you ever had dreams about drowning in cheese – and completely loving it? Chris Madrid’s will make your dreams come true. The large and charred patty is swamped in fresh cheddar. This burger is even cheesier than a hot dog in France.

Chris Madrid’s. Photo: laurafries

Kincaid’s Hamburgers (Ft. Worth, TX)

An old grocery store transformed into a retro diner. The burger you’ll find here is not much different than your uncle’s famous char-grilled backyard burgers. Except better. Word is that it rivals some of the world’s best flame grilling.

Sobrino’s (Mexico City, Mexico)

I have to thank Jim Johnston for this recommendation. The burger here is said to be of quality beef, served on nice, crusty bread. So, if you’re in Mexico, please… take some time and send us a review of your experience. Given the lack of Mexican burger articles, it seems that a “Greatest Burger in Mexico” piece might do some good.

Buster’s on 28th (Minneapolis, MN)

Buster’s burgers are always said to be perfectly cooked and always tasty. Apparently it’s all about the bison burger.

Buster’s bison burger. Photo: benreichelt

Kuma’s Corner (Chicago, IL)

Embrace your naughty side and order up a Goblin Cock (Hey pervert, that’s a burger with a Chicago dog served on top). Or maybe try one of the other 21 heavy metal branded burgers, all served on a fresh pretzel roll.

Port of Call (New Orleans, LA)

Port of Call is the type of place you’d expect to have been one of Blackbeard’s favorite bars. Wood paneling, sailor décor, and men with beards. The burgers are as simple as a huge great tasting patty with a handful of shredded cheddar cheese on top.

Ann’s Snack Bar (Atlanta, GA)

Atlanta has become the burger lovers Mecca and Miss Ann is the Muhammad of the burger world. Miss Ann carefully constructs her massive patties with her own hands, building her “ghetto burger” from fresh ingredients. I’m surprised that it didn’t make Matador’s picks for where to eat like a local in Atlanta.

Vortex Bar & Grill (Atlanta, GA)

The Double Bypass Burger from The Vortex: Half a pound of sirloin patty topped with 2 fried eggs, 6 slices of American cheese, and eight slices of bacon. Oh, I almost forgot, instead of a bun, it’s held together with 2 grilled cheese sandwiches. My Heart!

Ann’s in Atlanta. Photo: marynificent

Globe Bistro (Toronto, ON)

Although $15 dollars for lunch may be a bit steep, a burger made of 100% rib-eye is well worth it. Topped with Northern Woods mushrooms, Quebec cheese curd, Niagara pancetta, and house-made pickles, this is definitely a gourmet burger.

Ray’s Hell Burger (Washington, DC)

500 Yelp reviews and no one is talking about this restaurant. Everyone is talking about the burger! With Foie Gras and cognac sautéed mushrooms as some of the toppers on the menu (and prices starting around $7) this is a gourmet burger at a working man’s price.

Good Dog Bar (Philadelphia, Pennsylvania)

3 words: Good Dog Burger. ½ lb. sirloin patty (ground in house) stuffed with Roquefort cheese that oozes out of the center, finished off with caramelized onions and centered between a brioche bun. Not the best place for travelers to begin a new diet.

Vortex’s very famous burger. Photo: curt

Corner Bistro (New York, NY)

Corner Bistro is a dive with speedy service and a great atmosphere. Their Bistro Burger is a classic that all other bacon cheeseburgers should be judged against. A thick patty served with lettuce, tomato, onion, cheese, and bacon. (Editor’s Note: Eff this place. Go across the street to Jane Street Tavern and have a real burger).

Shake Shack (New York, NY)

You may have to wait over an hour, but one bite into this critically acclaimed burger will make you forget all that. Dreamy beef and melted cheese topped with fresh lettuce and tomato. Simplicity done right. And since this is a “world” article, look out for the new Shake Shack location in Kuwait City, Kuwait.

Kansas (Buenos Aires, Argentina)

Kansas always seems to turn up as the best American cuisine in Buenos Aires, with reviews giving it prime picking for those expats looking for a whopper that isn’t a Whopper.

Lanchonete da Cidade (Sao Paulo, Brazil)

In an act of authenticity, this 60’s style diner puts their juicy beef to rest on homemade buns. It is said that the burger actually tastes like a 60’s burger. I hope they mean in the style of the 60’s. This place is just one of many places in Brazil to eat goopy, oozy food.

Shake Shack. Photo: Stuart Spivack

Hamborgara Búllan (Reykjavik, Iceland)

Want the full burger experience? Hamborgara gives it to you; not just with their seedy-New York bar atmosphere, but also with their amazing and classic cheeseburgers.

Jo Burger (Dublin, Ireland)

Two words: Burger joint. There’s not much to see at Jo Burger, which is good, as it brings one of the best burgers in Dublin into prime focus.

The Meat Wagon (London, UK)

A burger joint on wheels that can be tracked with Twitter? Yep. If you’re lucky enough to track this wagon down then you are in for a great treat. A freshly pressed burger patty, topped with a freshly pressed bacon patty and special chili. The owner says the secret is in the cheese. Isn’t the secret always in the cheese?

Nah Nah Bah (Lagos, Portugal)

This place is a weary traveler’s oasis, applying gauze to the wound that many travelers crave: tender beef and melted cheese. Mix it with Bob Marley and you have Nah Nah Bah.

London’s meat wagon. Photo: simondee

Home Burger Bar (Madrid, Spain)

Built to feel like a 60’s diner, Home Burger Bar brings in their meat from the mountains of Avila. Their patty is certified organic and there are options galore as to how you want your burger topped. This place is a local favorite.

Pim Pam Burger (Barcelona, Spain)

Great beef, fresh toppings, and a short menu. When people are crying out “Best burger in Barcelona!” and all you are served is a classic burger, you know you’re in for great tasting beef.

Ferdi (Paris, France)

Penelope Cruz has put Ferdi on the map by proclaiming that it has “the best cheeseburger in Paris!”. From looking at the reviews, she might not be wrong.

The Bird (Berlin, Germany)

It’s amusing to think that a place called The Bird would be known for its beef. Anyone that has visited this joint will tell you that they serve a high quality cow. They also serve guacamole – in Germany! Definitely one to put on the list if you’re binge eating in Berlin.

Hong Kong’s Monster Burger. Photo: gohanhk

1516 Brewing Company (Vienna, Austria)

1516’s burgers are made with beef from the Austrian Alps. The burger consists of a patty, melted cheddar, and a bun. Take that, condiment queens.

JB’s Corner (Johannesburg, South Africa)

The ambiance is very street café, and the mood is hungry. JB’s pure homemade beef patties have drawn much attention in Johannesburg.

Lucille’s Diner (Cairo, Egypt)

Lucille’s was just touted by Scott Mcleod of Time Magazine as “Best Burger in the World”. The burger is made of prime beef and fresh toppings grown in the Nile river basin.

Kizilkayalar (Istanbul, Turkey)

Kizilkayar serves up one of greasiest and tastiest sliders in the world. The patty is drenched in a ketchupy-garlic sauce and then placed between a bun that is allowed time to soak up its juice.

Bite Club in Phillippines. Photo: angelosu

City Bar (St. Petersburg, Russia)

You would think they were hosting KGB meetings at this dimly lit hangout. There is an advantage to the darkness – a greater sense of smell and taste. Whispered word is that this place serves up some of the best burgers in all of Russia.

Monster Burger (Hong Kong)

I’m sure there has been more than one occasion that you have thought to yourself, “That burger looks nothing like the picture on the menu!”. Well, you won’t have that problem at this Hong Kong fast food chain. The burgers look exactly like the menu pictures. From the rave reviews, I’d say they taste as good as they look.

Bravo Burger in Taiwan. Photo: araiyul

Kangaroo Café (Hanoi, Vietnam)

Not only has owner Max Hartt taken the art of the Aussie burger to Vietnam, but he also puts together tours of surrounding areas. After scarfing down the product of Max‘s great skill, how about hopping on a motorbike to explore the country? Just steer clear of dog meat and rooster balls.

Smok’inn frogz (Singapore)

Tucked behind Bar Bar Blacksheep in a food stall is Smok’inn frogz. This place may be tight and stuffy, but the burgers are said to be full of flavor and juices. A good spot if you’re hitting Singapore on a tight budget.

Bite Club (Boracay, Philippines)

The white sands aren’t the only reason to visit this beautiful island. Bite Club serves up a humongous burger that could probably feed your whole family. You might want to let the belt go a little, too.

Bravo Burger (Taipei City, Taiwan)

Bravo Burger is on the “the quest for the best burger”, as clearly stated on their menu. They are definitely on the right track, serving up thick, tasty patties and toppings that look like they were harvested fresh from your mother’s garden. You’ll need to install a mechanical jaw to bite their Jumbo Burger. It’s Huge!

Smokey Saloon (Seoul, South Korea)

Smokey Saloon in Seoul. Photo: kaba

Considered a fast food chain, that doesn’t stop Smoeky from producing towering burgers. What other fast food restaurant can you get a fried egg, thick sliced bacon, and a homemade onion ring on your cheeseburger? OK. Maybe some, but which ones in South Korea?

Goro’s Diner (Tokyo, Japan)

These burgers are put together very beautifully. Almost like a burger statue. Sometimes you just feel like destroying something beautiful.

Speakeasy Diner (Kyoto, Japan)

Calling themselves the “hamburger shop in Kyoto”, this quaint diner is a home to expats and locals alike. The burgers range from the cute Kyoto burger to the enormous “special” burger.

Community Connection

Matador is crazy about food. And drinking. Want a beer to wash it all down? Consider the 20 best beer towns in America. Even better, catch a perfectly legal ride on Berlin’s curious beer bike. We’ll warn you though, you’re taking life into your own hands if you try Budweiser’s unfathomable chelada.

Photo by: The Dabble

Most sources point to Harry’s New York Bar in Paris, where bartender Fernand Petiot originated this tomato cocktail in its modern day form. A staple of Sunday morning brunch, the Bloody Mary can help cure the worst of what’s hanging over from your Saturday night.

To make the perfect Bloody Mary, it’s a good idea to learn from the master. This recipe is adapted from a 1964 New Yorker article in which Petiot explains his technique in making his famous drink.

Start with a clean shaker. Then add these ingredients, in this order:

Photo by:samsmith

-4 large dashes of Salt

-2 dashes of Black Pepper

-2 dashes of Cayenne Pepper (or 2 drops of Tabasco sauce)

-Cover the spices with a layer of Worcestershire Sauce (Lea and Perrins, please)

-1 dash of fresh Lemon Juice

-1 handful of Ice

-2 oz of Vodka (top shelf!)

-2 oz of thick Tomato Juice (R.W. Knudsen Organic Tomato Juice is my recommendation)

Shake it up, strain it into a Collins glass, and then garnish your perfect Bloody Mary with a stalk of celery and a lemon wedge.

If your more of the exotic type, there is plenty you can add to this original (celery salt, garlic, fresh horseradish), but why would you want to mess with perfection?

Community Connection

Looking for more drink recipes? Be sure to lap up our recipe for the perfect caipirinha, as well as some great recipes for 10 alternative martinis.

A quiet night out? Not at Penguin. Photo by:bz3rk

Snug Harbor

A pirate themed dive-bar/venue. Snug Harbor is amazing in its simplicity because it’s one of the only dives Charlotte has. Cold beer (most likely PBR) and live music from bands you’ve never heard of are the only reasons to attend. Inexplicably, there’s also free homemade soup.

All that you have to do is prop up on a bar stool, order a beer, and then turn 180 degrees to see the stage. With new and interesting bands almost every night, who knows? You might just witness the next…somebody.

Where: 1228 Gordon St. in Plaza Midwood

Penguin

Photo: tuck

If you haven’t heard of Penguin, you could be living on Mars. This nook has been highlighted everywhere recently. It was even privy to a stop-in by Food Network’s Guy Fieri. Yes, the food is excellent. The wings are killer and the burgers were just voted #1 in the nation by Gourmet Magazine.

What really makes this place special, though, is the atmosphere. An unassuming dark diner, this joint attracts all types (businessmen, college kids, punks, rockers, hippies) and Penguin is OK with that. Everything is set to the soundtrack of the jukebox that plays anything from The Ramones and Buddy Holly to Stone Temple Pilots and The Temptations. Grab a beer and some food. Make some new interesting friends. Just don’t neglect the Cheerwine in a bottle.

Where: 1921 Commonwealth Ave. (In the Plaza-Midwood neighborhood)

Dolcetto Wine Room

Everyone has “beer friends” and “wine friends”. Dolcetto is the place for you and your wine buddies to dust off your button-up oxfords and kick it. This place is chill, so don’t show up expecting to yell your war-cry and start a bar brawl.

Boasting one of the largest wine lists in Charlotte, Dolcetto is also one the cheapest wine bars in the city since they don’t charge corking fees. There are tons of wine choices to pair with their better than average cuisine of salads, sandwiches, and wraps.

Photo: johnida

Go on Fridays and Saturdays when the doors are open till 1 am, with live music from 8-11pm.

Where: 4625 Piedmont Row Dr. Suite 115D (On the “Crescent” at Piedmont Town Center)

Cosmos Cafe

With their brick walls and “Microcosm art gallery”, Cosmos nearly pulls off the Brooklyn art scene. Being so far away from the hipster hub, nearly is as good as it gets in Charlotte. They’ve even loaded the menu with tapas, wood-fire pizza, and sushi. It almost makes you want to go out and buy a messenger bag.

Dubbed Charlotte’s best cocktail bar by City’s Best, this place is not just known as a place for great food. Stefan Huebener (a bartender from the downtown location) was just selected as one of the top 40 “most inspired” bartenders of 2009 by Bombay Sapphire. People definitely come for their choice of over 50 martinis, but they also come for the loud music and all night dancing.

Go on Wednesdays when the Martinis are ½ price. Thursday nights have salsa dancing.

Where: Downtown – 300 N. College St. #101 or Ballantyne Village at Robinson Farm – 8420 Rea Rd.

Sir Edmund Halley’s

What does the south know about English pubs? Not a whole lot. Sir Edmund Halley’s obviously doesn’t let that bother them and their dimly lit, wood paneled cave of a pub.

Plenty of true English beers are on tap and poured in traditional 20 oz pints. Not only do you get more beer for the money, they serve a highly touted menu of traditional English dishes like bangers & mash. For the less eclectic, there are also dishes for the true American and a few vegetarian choices.

Photo: americain100days

Being rated Best Beer in Charlotte by City’s Best has as much to do with the bartenders as it does the drinking. The bartenders know their brewski and they pride themselves on being able to pour the “perfect pint” of Guinness. Pip-Pip, Cheeryo!

Where: 4151-A Park Road in Park Road Shopping Center

Bar Charlotte

No theme, no attitude, just bar. That’s their slogan. This dance club serves as a training ground to the newly of-age and the well disguised under-age. The goal of the night is to get as drunk as possible and then drench yourself in other people’s sweat as you dance the night away or until you vomit.

Rated as one of the best dance clubs in Charlotte by Citysearch and City’s Best, it’s strange that this place gets bad reviews by many patrons. You have to know what you’re getting into here. Don’t come here expecting to hear the latest and greatest DJs, but sweating it out to top 40 hits with college students never makes for a bad night. Don’t be afraid to order a Jagerbomb here, it’s the drink of choice. (Be Aware: You may have to use your war-cry.)

Go on Friday night for ladies night. 10 dollar cover most nights

Where: 300 N. College St.

The Scorpio

Imagine walking into Dracula’s castle. The lights are a deep red and it’s hard to see through the fog. Then all of the sudden, multicolor laser lights start to pierce the darkness. A DJ starts to spin some “urban sophistication” and a dance floor filled with drag queens and their servants appear before your eyes. Another night at The Scorpio has begun.

The Scorpio is Charlotte’s Gay/Lesbian/Transgender nightclub. With an open door policy, everyone has fun here. Whether you’re gay or just don’t want to spend another night alone, its hard to turn down good drink specials and a killer dance setting.

Photo: dennis

Go on Saturdays for the drag show and $3 LITs. Go on Fridays for retro dance night. $5 cover for over 21, $8 cover for under 21.

Where: 2301 Freedom Dr.

Breakfast Club

Do you ever feel like burning up the dance floor to some early Madonna and Cindi Lauper? What about pulling out your acid-wash jeans and leg warmers? Apparently enough people in Charlotte do.

Breakfast Club is a 3 story dance club devoted to everything 80’s. Drinks have names like Long Island Mr. T. and Purple Rain. They even show 80’s MTV segments and 80’s movie clips. Some of the patrons come in full 80’s garb. The clothes might be authentic, depending on their age.

Breakfast club is also home to the best drink special in Charlotte: 123 Flashback Fridays ($1 domestics, $2 imports, $3 mixed drinks).

Only open Friday and Saturday from 8:00 – 2:30

Where: 225 N Caldwell St. (Uptown)

Dharma Lounge

One of the hottest new clubs in Charlotte, Dharma sports a Buddhist theme and part of the cover charge goes towards local charities.

Photo: bz3rk

The nightlife at Dharma is very eclectic. From business casual to hipster, everyone is starting to learn about Dharma’s good energy. The club owners pride themselves in Dharma being an arena for up and coming DJ talent, so the music is always new and refreshing. Anything from House to Retro Dance, everyone should feel enlightened.

Where: 1440 South Tryon St., Suite 105

Epicentre

Epicentre is not a club or a bar. It’s actually a miniature city inside uptown Charlotte. The modern architecture and proximity of restaurants, clubs, bowling alleys and movie theaters make Epicentre one of the best places to waste the night away. Everything you need is located in this same little city.

Epicentre is home to Whiskey River (Dale Earnhardt Jr’s bar), Howl at The Moon (dueling piano bar), and Suite and Kazba (two classy VIP clubs). Finding a bar and a dance floor is as easy as crossing the street. EC is continually growing and the city planners want to make it THE nightlife source in Charlotte.

Where: 210 E Trade St. (Bordered by East Fourth St., South College St., East Trade St., and the Charlotte Transportation Center)

Photo: atomicshark

Harry’s New York Bar – Paris, France

Open since 1911, Harry’s is an institution in Paris. Word on the street is that they make a heck of a Bloody Mary.

What to expect: A hearty brunch of pumpkin soup, rotisserie turkey in bourbon, coleslaw, yams, cranberries, pecan pie, etc. California wine is also served. Tables must be held with a deposit of €48 (about $71).

T.Y. Harbor Brewery – Tokyo

Photo by: ebarney

T.Y. Harbor is a restaurant and brewery on the Tokyo waterfront. They cook up primarily American cuisine and brew their own beer.

What to expect: Roast turkey with stuffing, corn chowder and all the fixings, plus pumpkin tart for dessert. ¥ 4000 (about $45)

Bodean’s – London, England

Bodean’s is known for their ribs and BBQ. Owner Andre Blais wanted to bring a restaurant to London that felt like Kansas City.

Photo by: seandreilinger

What to expect: A Kansas City styled Thanksgiving menu going for £18.95 (about $32).

Kansas – Buenos Aires, Argentina

Highly rated all over the web, Kansas is another restaurant looking to bring the feel of Kansas to another country. Why? Who knows.

What to expect: Turkey, stuffing, cranberries, vegetables and pecan pie for 58 pesos (about $15).

The Orchard – Beijing, China

The Orchard is said to be a garden paradise right in the middle of a growing part of Beijing. The restaurant is known for its healthy cuisine and using ingredients grown in its garden.

What to expect: Roasted turkey, stuffing and all classic trimmings for 220 rmb (about $32).

Bourbon St.

Photo by: gadgetgirl70

Bourbon Street is an American owned and operated Cajun/Creole styled restaurant. Expats give it rave reviews on the comfort food tip.

What to expect: A Thanksgiving buffet serving anything you could crave for 899 baht (about $27).

Malone’s American Cafe – Shanghai, China

Known for its pub style food, Malone’s is your typical sports bar (except it’s located in China).

What to expect: Large Thanksgiving dinner for 300 rmb (about $43) per person.

Do you have insider tips about the best Thanksgiving dinners around the world? Feel free to share them in the comments, although we’d appreciate it if you don’t explain what a giblet is.

Community Connection

Looking to flip the bird recipe this Thanksgiving? Be sure to check out our Five New Turkey Recipes at MatadorLife.

Photo: elvispresley

Pick Your Flavor for Infusion

There are countless options to choose from when it comes to vodka flavors. You can use any fruit, vegetable, herb, or even a strip of bacon as your own taste playground.

Maybe you’ll want watermelon or citrus vodka on those hot, sunny days, or maybe warm yourself up during those chilly nights with honey pepper vodka or the newly popular tea vodka.

Photo by: sonofparker

Prepare the Ingredients for Infusion

Choose one to two pieces of fruit or veggies or two to three handfuls of berries, herbs, etc. Since you will likely be straining out the ingredients at the end of infusion, it doesn’t matter if you cut them in big pieces, slice them thin or muddle them.

Beware: If you choose to muddle or thinly slice your ingredients, the vodka will take on a more distinct color and flavor from them, which may be overbearing for stronger flavored ingredients.

Preparing the Infusion Vessel

Photo by: mccun934

It’s a good idea to find a big jar with a large mouth opening, to be able to fit all your ingredients (make sure the lid has an airtight seal). You can find big lemonade jars with spouts at most of your local superstores (these are really useful, since you can taste your vodka periodically throughout infusion, to get just the right flavor).

Make sure you clean your jar well with hot water and dish soap and make sure it is completely dry before you begin.

Infusing the Vodka

Now it’s time to throw all your ingredients into the jar with the vodka. A fifth of mid to high-end vodka will be your best bet, because the better vodka has been distilled more and has a more neutral taste to grab the flavor of the ingredients. Feel free to use more or less vodka depending on the occasion. Shake well, than set your jar in a cool, dark area of your choice.

Waiting and Macerating

Maceration (when the alcohol leaches out the properties of the ingredients) is now occurring inside the jar. If you have a pour spout on your jar, you can check the flavor as much as you want, although it is only necessary to check every 24 hours. Give the jar a good shake every time you check the taste.

Photo by: goosegoddesss

Storing and Serving

If you are happy with your achieved flavor, grab a strainer and a bowl (a standard kitchen strainer should be fine, although if the ingredients were muddled it may be best to rubber band a couple pieces of cheesecloth to the lid for fine filtering).

Strain your flavored vodka into the bowl, and decide what container you want to store it in (you can funnel it back into the original bottle, or you can use that handy dandy, pour spout jar for easy serving). Once it’s in the serving container, place it in the refrigerator or freezer to preserve freshness.

You are now ready to hold your own infused vodka party and let everyone enjoy the benefits of your frugality!

Community Connection

Looking for something non-alcoholic to create? Try South America’s drink of choice, mate. If you’re out for a binge instead, see our tips for drinking in Prague and Iceland.