17 Dinner Menus Inspired by The Best Places to Travel in 2026

Beat weeknight dinner fatigue: a 17-night dinner series inspired by The Points Guy's top places to travel in 2026

Short on time, energy, and inspiration? Youre not alone. Between work, family, and planning life around travel, weeknight meals often become an afterthought. This 17-night dinner plan solves that with easy global recipes inspired by The Points Guy's most exciting destinations for 2026. Each menu is tailored for busy home cooks: one-pan or sheet-pan options when possible, ingredients that travel well, simple swaps for dietary needs, and smart make-ahead tips.

Why this series works in 2026

Travel trends in late 2025 and early 2026 show a surge in culinary tourism, plant-forward dining, and sustainable ingredient choices. Home cooks are translating those trends into everyday meals: more fermentation, more plant-protein swaps, and a big appetite for one-pan and sheet-pan dinners that cut cleanup time. This dinner series leans into those trends while staying realistic for weeknights.

Inspired by The Points Guy's 17 best places to travel in 2026, these menus bring global flavors to your kitchen without a long grocery list or complicated techniques.

How to use this plan

• Cook one menu per night for 17 nights or pick favorites to rotate weekly.
• Shop for pantry staples and travel-friendly ingredients in bulk to cut costs and prep time.
• Use the make-ahead and leftover tips to turn dinners into lunch stars.

Pantry staples, tools, and 2026 trends to stock now

Before we jump into menus, stock the following to make global cooking fast:

• Pantry staples: Extra-virgin olive oil, neutral oil, canned tomatoes, coconut milk, soy sauce or tamari, fish sauce, canned beans, pickled vegetables, rice, bulgur, couscous, pasta, and long-life grains (farro, barley).
• Herbs & spices: Cumin, coriander, smoked paprika, turmeric, chili flakes, za'atar, garam masala, sumac.
• Fresh essentials: Lemons/limes, garlic, onions, a sturdy bunch of herbs (cilantro or parsley), one sturdy green (kale or Swiss chard).
• Tools: Sheet pan, cast-iron skillet, large pot, sharp knife, mandoline or box grater, airtight containers for leftovers.
• 2026 trends: Plant-based seafood alternatives for coastal dishes, more fermented condiments (kimchi, sauerkraut) for umami, and increased interest in regenerative produce. Keep a jar of good kimchi or fermented chili on hand to lift many dishes.

17 destination-inspired weeknight menus

Each menu includes why its travel-friendly, a short ingredient list, quick method, make-ahead advice, and easy swaps.

1. Lisbon Night: Sheet-Pan Piri-Piri Chicken with Roasted Potatoes

Why it works: Portugese flavors, minimal hands-on time, pan-roasted so cleanup is easy.

• Ingredients: Chicken thighs, baby potatoes, piri-piri or smoked paprika + chili, garlic, lemon, olive oil, parsley.
• Method: Toss chicken and potatoes with spice mix, roast 40 mins at 425°F on one sheet pan, finish under broiler for char.
• Make-ahead: Marinate chicken in advance. Leftover chicken works great cold in salads.
• Swaps: Use boneless chicken breasts for faster cook; swap potatoes for fingerlings or sweet potatoes.

2. Tokyo Night: Quick Miso Salmon Bowls

Why it works: Miso is travel-stable; salmon stays fresh in a cooler or use tofu for pantry-friendly swap.

• Ingredients: Miso paste, soy, mirin or rice vinegar, salmon fillets or firm tofu, rice, steamed greens, scallions, sesame seeds.
• Method: Broil marinated salmon 10 mins; serve over rice with quick-pickled cucumber (5 mins), greens, scallions.
• Make-ahead: Cook rice ahead and refrigerate. Miso marinade keeps for days.
• Swaps: Use smoked salmon or canned salmon for speed; tamari for gluten-free.

3. Marrakech Night: One-Pot Chickpea Tagine with Couscous

Why it works: Vegetarian, shelf-stable legumes, fragrant spices that require no advanced technique.

• Ingredients: Canned chickpeas, canned tomatoes, onion, garlic, turmeric, cumin, cinnamon, dried apricots or raisins, couscous, cilantro.
• Method: Sauté aromatics, add spices, tomatoes, chickpeas, simmer 15-20 mins. Stir in dried fruit, serve over couscous.
• Make-ahead: Flavors improve next day. Great reheated for lunches.
• Swaps: Use white beans or lentils; swap couscous for quinoa for gluten-free.

4. Mexico City Night: Sheet-Pan Al Pastor Tacos

Why it works: Uses pineapple and achiote or adobo seasoning; cooks on a sheet pan for speed.

• Ingredients: Pork shoulder or mushrooms, pineapple, achiote paste or chipotle in adobo, onion, tortillas, cilantro.
• Method: Marinate, roast 30-35 mins, shred or slice, serve on warmed tortillas with onion and cilantro.
• Make-ahead: Pickle onions ahead; meat can be shredded and frozen.
• Swaps: Use jackfruit for vegan version; chicken for lighter option.

5. Hanoi Night: Five-Spice Chicken with Quick Pickled Veggies

Why it works: Bright pickles and pantry-friendly five-spice powder make this fast and travel-evocative.

• Ingredients: Chicken thighs, Chinese five-spice, fish sauce or soy, rice vinegar, carrots, daikon or cucumber, cilantro, rice or rice noodles.
• Method: Roast or pan-sear chicken; quick-pickle veg in rice vinegar and sugar for 10 minutes; serve over rice/noodles.
• Make-ahead: Pickled veg stores well; chicken reheats well in rice bowls.
• Swaps: Tofu or tempeh for vegetarian; tamari for gluten-free.

6. Lima Night: Simple Ceviche-Style Shrimp Bowls

Why it works: Light, bright, and relies on citrus for 'cooking' seafood; use pre-cooked shrimp for safety and speed.

• Ingredients: Cooked shrimp, lemons/limes, red onion, cilantro, aji amarillo paste or yellow pepper, cooked sweet potato or corn, salt.
• Method: Marinate shrimp briefly in citrus with onion and pepper paste; serve with warm sweet potato and corn.
• Make-ahead: Marinate no more than 30 mins if using raw shrimp; using cooked shrimp cuts marinating time.
• Swaps: Use firm white fish or canned seafood for pantry-friendly option.

7. Seoul Night: Kimchi Fried Rice with Gochujang Egg

Why it works: Repurposes day-old rice; fermented kimchi adds instant umami and fits 2026 fermentation trends.

• Ingredients: Day-old rice, kimchi, scallions, gochujang or chili paste, soy, eggs, sesame oil, nori flakes optional.
• Method: Stir-fry kimchi and rice, season with soy and sesame, top with fried egg swirled with gochujang.
• Make-ahead: Prep kimchi fried rice in advance and reheat; eggs cooked to order.
• Swaps: Use tofu scramble for vegan; low-sodium soy for lower salt.

8. Reykjavik Night: Lemon-Dill Fish with Roasted Root Veg

Why it works: Nordic simplicity, roast everything on one pan, uses sustainable white fish or plant-based fillets.

• Ingredients: White fish fillets or plant-based alternative, lemon, dill, carrots, parsnips, olive oil.
• Method: Roast root veg 25 mins, add fish for last 10 mins; finish with lemon and dill.
• Make-ahead: Roast veg earlier; reheat and top with freshly cooked fish.
• Swaps: Use salmon or tofu; thyme or parsley in place of dill.

9. Athens Night: Greek Mezze Bowl with Lemon-Oregano Chicken

Why it works: Mezze elements travel well and are easy to batch-prepare—olives, beans, roasted peppers.

• Ingredients: Chicken breasts or chickpeas, lemon, oregano, cucumber, tomatoes, olives, feta or dairy-free crumb.
• Method: Marinate and grill chicken or roast chickpeas; assemble bowls with veg, olives, grain or pita.
• Make-ahead: Chop veg and marinate protein in the morning; feta keeps well in cooler.
• Swaps: Use halloumi or eggplant for vegetarian option.

10. Cape Town Night: Peri-Peri Prawns with Coconut Rice

Why it works: Bold spices and coconut rice are quick; shrimp cooks in minutes.

• Ingredients: Shrimp or prawns, peri-peri sauce or chili paste, coconut milk, jasmine rice, lime, cilantro.
• Method: Cook coconut rice, sauté shrimp in peri-peri, serve with lime and cilantro.
• Make-ahead: Coconut rice reheats beautifully; shrimp best cooked to order but cooks in minutes.
• Swaps: Use firm tofu or chickpeas for plant-based protein.

11. Dubrovnik Night: Rustic Tomato & Olive One-Pan Pasta

Why it works: Inspired by Mediterranean coastlines, everything cooks in one skillet—pasta, tomatoes, olives.

• Ingredients: Pasta, canned tomatoes, olives, garlic, anchovy paste or capers, spinach, parmesan or nutritional yeast.
• Method: Sauté garlic and anchovy paste, add tomatoes and pasta with water, cook until pasta is done, stir in greens.
• Make-ahead: Sauce can be made ahead; finish fresh with pasta.
• Swaps: Use gluten-free pasta if needed; omit anchovies for vegetarian, add capers for brine.

12. Istanbul Night: Lamb or Eggplant Kofta with Bulgur Pilaf

Why it works: Spiced kofta shapes are easy to pan-fry or bake, and bulgur stores and reheats well.

• Ingredients: Ground lamb or thawed frozen eggplant, cumin, coriander, onion, bulgur, tomato, mint, yogurt or labneh.
• Method: Mix kofta, shape and bake or pan-fry; cook bulgur pilaf with tomatoes and broth; serve with yogurt.
• Make-ahead: Kofta mixture can be formed and chilled; bulgur reheats well.
• Swaps: Use ground turkey or lentils for vegetarian kofta style.

13. Zanzibar Night: Coconut Curry with Plantains

Why it works: Tropical spices and coconut milk pair with travel-friendly dried spices and canned coconut milk.

• Ingredients: Coconut milk, curry powder, sweet potatoes, plantains, chickpeas or fish, cilantro.
• Method: Simmer base with curry powder, add veg and chickpeas, finish with fried plantain slices.
• Make-ahead: Curries develop flavor overnight; reheat gently.
• Swaps: Use tofu for protein or switch to shrimp for speed.

14. Bogotá Night: Arepa-Bar with Black Beans & Avocado

Why it works: Arepas are quick from pre-made dough or frozen, and toppings are modular for picky eaters.

• Ingredients: Pre-made arepas or corn cake mix, black beans, avocado, queso fresco or cotija, salsa.
• Method: Cook arepas on a griddle, warm beans, assemble with toppings.
• Make-ahead: Beans can be cooked days ahead; arepas toast up from frozen.
• Swaps: Use plant-based cheese or grilled veggies for toppings.

15. New Zealand Night: Grilled Lamb Chops with Mint Chimichurri

Why it works: Simple grilling and a bright herb sauce; mint chimichurri can be made in a blender.

• Ingredients: Lamb chops or portobello caps, mint, parsley, garlic, olive oil, lemon, new potatoes or salad greens.
• Method: Grill or pan-sear chops, blend chimichurri, serve with quick-roasted potatoes or salad.
• Make-ahead: Chimichurri keeps for days; use it on roasted veg or sandwiches too.
• Swaps: Use steak, chicken, or grilled cauliflower steaks.

16. Istanbul to Addis Fusion Night: Spiced Lentil Stew with Injera-Style Flatbreads

Why it works: Combines Ethiopian comfort with Turkish spices for a filling vegetarian meal using pantry staples.

• Ingredients: Red lentils, berbere or chili spice, tomatoes, onion, garlic, flatbread or quick-sourdough pancake.
• Method: Simmer lentils with spices until creamy; serve with warmed flatbreads to scoop.
• Make-ahead: Lentil stew reheats beautifully and thickens—add water when reheating.
• Swaps: Add cubes of roasted squash for extra heft; use tamari for gluten-free flatbread mixes.

17. Costa Rica Night: Gallo Pinto-Inspired Rice & Beans with Fried Plantain

Why it works: A hearty, low-effort bowl using leftover rice and canned beans; plantains add sweet balance.

• Ingredients: Day-old rice, black or red beans, onion, bell pepper, cilantro, cooked plantain slices, lime.
• Method: Stir-fry aromatics, add beans and rice, season with Worcestershire or soy, fold in cilantro, top with fried plantains.
• Make-ahead: Excellent for reheating. Mix in a soft fried egg for extra protein.
• Swaps: Use brown rice for more fiber; tempeh for added protein.

Batch cooking, shopping, and scheduling tips

Use these strategies to make the 17-night plan feasible on a busy schedule.

1. Two-hour Sunday prep: Roast a tray of root veg, cook a large pot of rice/grains, and marinate proteins. That prepped base makes most dinners 2030 minutes.
2. Double recipes: Make double on lower-effort nights (tagine, curry, stew) and freeze half for a future night.
3. Smart shopping: Buy canned legumes and long-life grains in bulk. Pick up a frozen fish pack and frozen veggies for backup nights.
4. Leftover strategy: Turn leftover roasted chicken into tacos, salads, or fried rice. Stale bread becomes panzanella or breadcrumbs.
5. Time-saving tools: An air fryer is perfect for quick plantains, fries, and reheating proteins with crispness. A pressure cooker reduces cook time for beans and stews.

Advanced strategies and 2026 predictions

Expect home cooks in 2026 to continue borrowing flavors from global travel with a few predictable shifts:

• More plant-forward mains: Expect more plant-based proteins and fortified grain bowls replacing meat 23 nights a week.
• Fermentation as flavor shorthand: Kimchi, miso, and fermented hot sauces are pantry heroes that deliver complex umami with minimal effort.
• Climate-conscious swaps: Sustainable seafood and regenerative produce will influence ingredient choices—you may see more canned fish, legumes, and seasonal veg used instead of imported items.
• One-pan innovation: Chefs and home cooks alike continue to favor one-pan and sheet-pan methods that save time, water, and energy.

Actionable takeaways

• Pick 3-4 menus from the 17 that suit your household and rotate them to reduce decision fatigue.
• Invest in one or two tools (sheet pan and a heavy skillet) to unlock most recipes.
• Prep grains and aromatics on Sunday to cut daily cook time to 20 minutes.
• Embrace fermented condiments to add instant depth without extra cooking time.

Final notes and call-to-action

These 17 menus are designed to bring the flavors of The Points Guy's top travel picks for 2026 into your weeknight routine. They honor current culinary trendsfrom plant-forward swaps to fermentationwhile keeping technique approachable for busy cooks. Start by choosing three nights that match your week (a fast one-pan, a make-ahead, and a grill night), stock the recommended pantry staples, and build momentum. Youll be eating like a traveler without leaving home.

Ready to cook? Download the free 17-night printable grocery list and 2-hour Sunday prep checklist to streamline shopping and meal prep. Subscribe for weekly destination-inspired menus and quick recipe videos that show step-by-step how to finish each plate in under 30 minutes.

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