One of the best parts about traveling for work is that every trip is a chance to find new inspiration in local food. I eat out for almost every meal when I’m on the road, so I make it a point to skip the chains and dive into the unique flavors that define a place. For me, it’s not just about filling up between meetings—it’s about discovering something that sparks an idea for the next dish I’ll try on my Blackstone when I get home.

Why Local Food Matters

Every city, every region has its own food story. In Texas, BBQ dominates, with smoky brisket and tangy sauces that remind you of backyard cookouts. In New Mexico, it’s all about bold, fiery chiles and flavors that pack a punch. By seeking out these kinds of local dishes, I get to not only experience the culture but also think about how I can recreate—or remix—those flavors on the griddle.

A Stop at Happy Accidents

Take my current trip to New Mexico as an example. Last night I ate at a Bob Ross–inspired bar called Happy Accidents. The place itself was quirky and fun, but what really caught my attention was the food. I tried two dishes that immediately had my brain working in Blackstone mode:

• Birria Loaded French Fries – Crispy fries topped with tender birria beef, melted cheese, onions, and fresh cilantro. The richness of the birria paired with the crunch of the fries was unforgettable, and I was already imagining how to layer flavors like that on the griddle at home.
• Maple Chili Crunch Wings – Sticky, sweet, and spicy all at once. The maple syrup added this incredible sweetness that balanced the heat from the chiles, and the crispy wing texture had me thinking about how I could achieve the same on the flat top.

These weren’t just good meals—they were blueprints. I could see birria fries becoming a Blackstone smash hit, maybe even a game-day recipe. And those wings? They’ve got “new weekend experiment” written all over them.

Bringing It Home

That’s really the point of food travel for me. Every trip gives me something new to play with. I may not be able to perfectly replicate the original dish, but that’s okay. Cooking on the Blackstone is about putting your own spin on things, taking inspiration from what you’ve seen, tasted, and experienced, and making it your own.

So while some people bring back souvenirs from their trips, I bring back recipes. And with each one, I get a little better at sharing flavors from across the country—right from my backyard.