Within husband-and-wife-focus on African Safari Bistro (5945 Age. Amarillo Blvd., 806-471-0490), with the far east avoid of your dining passageway which is East Amarillo Boulevard (aka Station 66), immigrants regarding Somalia, Sudan, Rwanda, Nigeria, Kenya, and you will Ethiopia consume crunchy deep-fried goat, poultry drumsticks, and you may tilapia with capellini spaghetti in tomato sauce (a good Somali important) and you will good-sized dishes of surbiyaan (Somali-concept basmati grain). There are prayer carpets regarding corner and football into the Tv, since this is more than just a destination to fill their belly; it is a residential district hub. It’s hardly the only person dotting so it diverse stretch away from road. Most other brings become South Far eastern grocers, Mexican paleterias offering popsicles and you may ice cream, Salvadoran pupuserias, and eateries concentrating on Chinese, Laotian, Thai, and you can Vietnamese food.
To possess morning meal: At the African Safari Bistro, is an excellent steaming cup of Somali chai with canjeero otherwise sabaayad (flatbreads preferred when you look at the Somalia), in addition to a filling order of fuul (pinto beans stewed to help you rich and creamy brilliance for the a keen herbaceous tomato sauce). When you are feeling adventurous on nine good.meters., be aware that brand new goat the liver that have onions will get rave reviews.
For lunch: Go wild on a plate of pupusas from El Carbonero. The griddled corn cakes are stuffed with beans, cheese, pork rinds, jalapeno, loroco flower, and every combination therein.
Sultan Mediterranean
For dinner: Start with plates of Lao beef jerky with sticky rice and lemongrass-y chicken larb at pan-Asian restaurant Fantastic Lotus. For your main, you can do no better than a hearty bowl of hu tieu, seafood noodle soup brimming with shrimp, squid, and crab meat.
For dessert: Capture a bona-fide-good 
fresh fruit freeze grandfather out of taqueria cum paleteria El Mexicano (4509 E. Amarillo Blvd., 806-372-5123), found in coconut, strawberries and you may ointment, tamarind, and mango having chile.
For a spicy snack: You can’t beat the pickled Cheetos at Tropico: Hot Cheetos topped with chunks of pickle, lemon, chamoy, and chile. A watermelon rusa, garnished with pineapple and mango and served with a flechazo (a straw coated in chamoy and chile powder), will wash it all down.
What things to buy: A jar away from fermented tea-leaves regarding Aye San Bu Myanarillo Blvd., 806-331-5325), to help you generate authentic laphet (pickled tea leaf green salad) even after your vacation.
The latest Grove when you look at the St. Louis, Missouri
Once the beating heart of St. kombucha, barbecue, soul food, from-abrasion doughnuts, and enough international fusion (Korean Mexican! Ivorian Senegalese!) that you could eat your way around the world in the span of a single square mile. Even more impressive: Many of the indie businesses in this district have committed to lowering their environmental impact by setting up sustainable operations, partnering with the 501c3 nonprofit Green Eating Alliance to keep them accountable.
For breakfast: Songbird‘s egg sandwiches are king. Aged white cheddar, applewood-smoked bacon, and a perfectly runny, farm-fresh egg are squished between two slices of toasted sourdough. Heaven.
For lunch: Get your grilled kebab fix at Sameem, the first-and only-Afghan restaurant in Missouri, pre-gamed with a velvety bowl of hummus from .
For dinner: At Chao Baan, the Prapaisilp family whips up dishes from Isaan, or northeastern Thailand, including khao soi (curry soup) and khao tod nam sod (crispy rice salad). At Creole which have a little Heart, passionate home cook Ronda Walker honors her roots with Cajun wings, ‘gator bites, and po’boys. And at Elegance Meat + About three, the restaurant lives up to its name with choose-your-own-adventure platters. (For the record, we choose fried chicken with honey-glazed cornbread, mac and cheese, and collard greens.)
For date night: The menu at Tempus, a fine dining temple from James Beard Award–nominated chef Ben Grupe, changes with the seasons, which right now means delicately plated tomatoes with whipped ricotta, cucumber, and herbs and peekytoe crab paired with Missouri rice, tom kha, and chile.