Find ecclectic eats, from Pakistani chaat to Senegalese yassa
(Clockwise from top left) Chef Nikko Cagalanan incorporates seasonal ingredients, such as lettuces, into his pancit (center), a Filipino stir-fry noodle dish; Colectivo's Fried escabeche with a house margarita; Shito spicy crab rice at Bintü Atelier, a West African restaurant that opened last summer in the Eastside; & (Zeera rice, butter chicken, naan, bihari (beef) kabab with biryani rice, raita, and charsikarahi, a rich stew of goat, tomatoes, and ginger.
Charlestonians can finally satisfy cravings for jerk chicken, oxtails, and joloff rice >>READ MORE
Mexican fare has long had a foothold in the area, but watch out for these next-level spots, plus Brazilian and Cuban cuisine >>READ MORE
A slew of eateries are embracing regional cuisines beyond mom-and-pop Chinese takeout >>READ MORE
A wave of newcomers are upping the ante for Indian and Pakistani food >>READ MORE
Need to grab gochujang? Have a hankering for homemade tortillas? Try one of the area’s international markets >>LEARN MORE HERE
Photographs by fabric) G.Ozenne & illustration (leaf) Naticka Circle & courtesy of (sancocho) Okán Bluffton; Mr.Theerachai, (herb illustration) Valumyan, & (chopstick illustration) Eisfrei & courtesy of (duck) Beautiful South & (garlic noodles) Pink Bellies; (Pidan sacred banner from Cambodia, Khmer, 1880-1910, Silk With Weft Ikat), Honolulu Academy of Arts & (ginger illustration) Anastasia Nio & courtesy of (chicken tikka) Malika Canteen; Aleece Sophia & courtesy of the businesses
