11 Must-Eats in New York City That Fly Under the Radar

These Underrated Dishes Deserve the Spotlight

There’s so much more to NYC than bagels and Katz (which we’re obsessed with, naturally). Here are 11 food detours you need to take when you’re in the Big Apple.

Jianbing (Chinese Breakfast Crepe)

Jianbing’s this awesome Chinese street food that’s been around for over 2,000 years. It started in Shandong, way back in the Three Kingdoms period.

Street vendors serve it up fresh, and it’s pretty popular for breakfast in China. They make it with a batter of wheat and mung beans, throw in an egg, scallions, and crispy crackers.

If you’re in NYC, go check out Jianbing Company in Chinatown for a taste.

Momos (Himalayan Dumplings)

Momos are these dumplings, super popular in Nepal and Tibet. You stuff them with spiced meat or veggies, and then dunk ’em in a yummy tomato sauce.

People eat them all the time in the Himalayas, especially in the 1960s when it became a popular snack in Kathmandu cinemas.

Now, they’re a big hit in NYC, especially in Jackson Heights. You gotta try them at Bhanchha Ghar. This Nepali restaurant won a ton of ‘Momo Crawl’ awards.

Doubles (Trinidadian Street Food)

Doubles are two fried flatbreads, called bara, filled with curried chickpeas (channa) and topped with tamarind or pepper sauce. Indian workers brought them to Trinidad, and now they’re a must-have breakfast food.

If you’re craving authentic doubles, head over to A&A Bake & Doubles Shop in Bed-Stuy, Brooklyn. Pair it with condiments like tamarind sauce or kuchela (green mango chutney) to enhance their flavor profile.

Suya (Nigerian Grilled Meat)

Suya is a Nigerian grilled meat dish that’s coated in a spicy mix of peanuts, ginger, and chili. It originated among the Hausa people of northern Nigeria but is now enjoyed across West Africa.

They serve it with raw onions and extra spice. Brooklyn Suya in Crown Heights totally nails this West African favorite, so you’ve got to try it.

Okonomiyaki (Japanese Savory Pancake)

Okonomiyaki’s this pancake that came from Osaka in the 1930s, but it goes all the way back to the Edo period. It’s packed with cabbage, protein, and topped with Japanese mayo and bonito flakes.

The dish gained popularity post-WWII due to the availability of wheat flour from foreign aid. For an authentic taste, swing by Otafuku x Medetai in the East Village.

Chopped Cheese (Bronx Style)

Chopped cheese sandwiches were born in Harlem’s Hajji’s Deli in the ’90s. They throw together ground beef, onions, and melted cheese on a hero roll.

Want the real deal? Go to Hajji’s Deli or Blue Sky Deli in Harlem. Its affordability makes it a staple for locals across Harlem and the Bronx and has become a cultural icon of New York City bodegas.

Laksa (Malaysian Noodle Soup)

Laksa’s a spicy noodle soup with a coconut milk broth, shrimp, fish balls, and bean sprouts. It comes from Sarawak, Malaysia.

If you want some in NYC, Kopitiam on the Lower East Side is where to go. This food joint has a steady following because of its authentic Malaysian dishes.

Pupusas (Salvadoran Stuffed Tortillas)

Pupusas are thick corn tortillas stuffed with cheese, beans, or pork. The Pipil tribe in El Salvador allegedly invented them over 2,000 years ago.

Rincon Salvadoreno in Queens has been serving them for decades. You may also get them at Astoria’s family-run restaurant called Salvatoria Kitchen and Bar.

Georgian Khachapuri (Cheese Boat)

Khachapuri’s this bread from Georgia shaped like a boat and filled with cheese, butter, and egg. It represents the Black Sea region of Georgia.

If you’re in NYC and want the real thing, check out Chama Mama in Chelsea or Brooklyn Heights. The dough for khachapuri can vary by region, with some using yeast-based dough while others use unleavened dough.

Cemita (Mexican Sandwich)

Cemitas come from Puebla, Mexico. They’re sesame-seed rolls filled with breaded cutlets, avocado, Oaxacan cheese, chipotle peppers, and papalo herbs.

The bread used for cemitas has a unique texture. crispy on the outside but soft inside—and is distinct from bolillos or telera rolls used in other Mexican sandwiches.

For the best, hit up Cemitas El Tigre in Sunnyside, Queens.

Filipino Sisig (Sizzling Pork)

Sisig’s from Pampanga, a province in the Philippines, and they make it with pig’s head parts grilled on a sizzling plate. It became widely known internationally after Anthony Bourdain praised it as one of his favorite Filipino dishes.

They serve it piping hot on a sizzling plate with egg and calamansi juice, and pair it with rice. If you want some in NYC, Mama Fina’s in the East Village or Renee’s Kitchenette & Grill in Woodside’s Little Manila are the spots.