We had coconut shrimp for the first time in Key West. In Mazatlan, we gorged on plates full of barbecued, fried and spicy shrimp. In Puerto Vallarta, we had a scallop appetizer that we still talk about – and fresh coconut ice cream. In Ireland we had freshly baked scones studded with juicy raisins. In Hawaii, I learned to love fresh pineapple. We ate our way through Vegas, sampling one delicious restaurant after another.
Our travel experiences often revolve around food. Sweet and savory, tart and creamy, hot and cold, delicious and even more delicious. We have been known to plan our next meal while we are consuming the present one. Our plans and tours are made based on which restaurant we have breakfast, lunch or dinner in and hotels are weighed on the merits of room service or no room service, restaurant with good reviews or bad reviews.
So, when I learned that there were actual culinary tours of San Francisco with Local Tastes of the City Tours, this became the first item on our travel agenda. All other plans revolved around the culinary tour.
