Volcano chicken - Chaiang Mai Cafe

THE AMERICAS

Hector’s A Mexican Restaurant
(Mexican $$-$$$) 7118 W. State St., Wauwatosa (414) 258-5600

We board our plane South of the border. Rest assured there won’t be any need for peanuts or pretzels on this flight. After a meal at Hector’s, you’ll be satiated until the next stop.

Top: Enchilladas Verde Bottom: Carne Asada Tacos | HECTOR’S A MEXICAN RESTAURANT

The house specialty is taquitas — egg roll skins stuffed with cream cheese, green peppers, onions, olives, red pepper flakes and Hector’s own special seasoning. Travelers can also sample the red snapper topped with sesame seeds. A cactus salad accompanies the dish. Or perhaps you’d like to try the grilled chicken breast topped with onions, tomatoes and spinach that’s served with a warm serrano pepper sauce.

All the recipes are authentic Mexican and originate with the chef’s mother. Along with weekend specials, there’s a new dish every month so menu boredom is not an issue.

Margaritas are shaken by hand and concocted with Hector’s proprietary sour mix, which is available for sale. Worried about the quality of food at the next stop? Take along a bottle of Hector’s BBQ sauce, which is sold on the restaurant’s Web site and at Outpost Natural Foods. It will liven up any dish.

Too full for dessert? Have one of the Hispanic wait staff box up an apple chimichanga to go. But hurry, you don’t want to miss your plane.

Potato Cake | THE PUB

EUROPE

The Pub
(Irish $$$) 114 N. Main St., Oconomowoc (262) 567-8850

Next we fly across the Atlantic to the Isles. Yes, the Irish are well-known for potatoes and Guinness, but the Pub has turned those seemingly disparate items into some taste-tempting treats. Try the homemade lamb stew with potatoes, carrots and onions. The mixture is simmered in Guinness to bring out the flavor. The traditional shepherd’s pie also has a Guinness base that helps meld the flavors of the ground beef, onions, carrots and peas into a pleasing outcome.

Steaks come covered with an Irish whiskey cream sauce. For you seafarers, the Pub offers thinly sliced Irish smoked salmon. A selection of Irish farmhouse cheeses is available and makes a good accompaniment to a shot of one of the many brands of Irish whiskey.

The laid-back atmosphere and live music means the Pub is a great place to entertain friends, whether they’re longtime or newly made. Hang out here while awaiting your next departure.

Louise’s
(Italian $-$$$$) 275 Regency Ct., Brookfield (262) 784-4275

If we were coming from England we could have taken the Chunnel instead of flying to the continent. But the airplane ride just gives us time to dream about the wonders of Italian food and rest up for the next adventure.

Tuscany is chic thanks to the book and film, "Under the Tuscan Sun." And food is a big part of the draw. The Italians believe pastas will cure what ails you. Louise’s makes its own pasta from fresh egg yolk and flour. Once you taste the freshness, grocery store pasta will be a thing of the past. Try the homemade ravioli in your choice of mushroom, artichoke or seafood.

Want to go easy on the carbohydrates? Try the cioppino, the fish stew with shrimp, clams, mussels and calamari simmered in a tomato/Chardonnay/chili pepper broth.

The rustic interior imparts a coziness to those cold winter nights. And the open kitchen concept means diners can see the wood fired oven used to cook Louise’s famous specialty pizzas.

Schnitzel Tyrolinne-Goldened Chicken Breast Splashed with Peppers, Vine Tomatoes, Mushrooms and Sauvignon Blanc | MAX MEIER’S HARTLAND INN

Max Meier’s Hartland Inn
(Swiss $$$) 300 Cottonwood Ave., Hartland (262) 367-6800

Just a hop away, relatively speaking, is Switzerland. The frugal Swiss created fondue as a way of utilizing stale cheese during the cold and snowy winters. Melting various cheeses together made the resulting mixture quite palatable. And dipping cubes of bread into small cauldrons of melted cheese with family and friends helped foster the feeling of community, which may be one reason the country remains neutral on most world issues.

Join your friends around a bubbling pot of cheese at Max Meier’s Hartland Inn. If you’re watching your cholesterol, try the fondues with cubes of meat or seafood cooked in hot oil and dipped into various sauces. The restaurant serves a beef Bourguignon fondue with pieces of tenderloin and a fondue Chinoise, made Chinese-style with chicken and tenderloin cooked in a broth.

Not into the community dip? Try Geschnetzeltes, the national dish of Switzerland. Here small pieces of chicken are cut up and cooked in a creamy white wine sauce with mushrooms and served over noodles.

Salads can be ordered topped with the homemade house dressing, a secret recipe that includes vinegar, oil and seasonings and is sold at the restaurant and in several shops in the area. Pack a bottle in your luggage or ship it home so you can enjoy the taste of Switzerland following your journey.

Weissgerber’s Gasthaus
(German $$$$) 2720 N. Grandview Blvd., Waukesha (262) 544-4460

A few hours’ drive will bring us into the Black Forest portion of Germany and the country’s famous gemütlichkeit. When you see the chateau, get off the autobahn and settle in to some wonderful German dishes served up in an Old World atmosphere. Try the Kasseler rippchen (stuffed smoked pork chops), beef rouladen or Sauerbraten (beef marinated in red wine and spices).

Can’t decide? Try the Gasthaus platter with the Kasseler rippchen, the beef rouladen and a smoked brat.

Schnitzels, slices of meat and fowl that are pounded very thin, come in a variety of flavors. Try a pheasant schnitzel, weinerschnitzel (veal) or Schnitzel a la Holstein that’s garnished with fried egg, lox, capers, anchovies, sardines and caviar. Traditional red cabbage and spaetzle, a cross between a noodle and a dumpling, is served as a side with most dishes.

Desserts are very tempting. Ignore the calories in the traditional apple strudel, the Black Forest Torte or the Schaum Torte. Raise a glass of good German beer among friends. Prosit! But be sure you have a designated driver before embarking on the next leg of your journey.

Maxim’s
(Greek $$) 18025 W. Capitol Dr., Brookfield (262) 783-4501

Leaving the Black Forest we head on down to the Greek Isles. Flying over Greece we are greeted by the Aegean Sea.

This is the land of Anthony Quinn as "Zorba the Greek," high-octane ouzo and food like spanikopita, spinach and cheese pies. Phyllo dough is wrapped around a blend of fresh spinach, feta cheese and chopped onion to make the pies. Or try the souvlaki, pork kebobs seasoned with olive oil, oregano, salt and pepper and lemon.

Greek restaurants are known for their gyros and Maxim’s is no exception. The gyros here are served with pita bread and tsatsiki sauce.

Still stuffed from the German food? Try something a little lighter such as a Greek village salad with cucumbers, roma tomatoes, green peppers, onions, olives, anchovies and feta cheese. Don’t look for the lettuce, it’s not there.

MIDDLE EAST

Shiraz
(Persian $$$) 6030 W. North Ave., Wauwatosa (414) 777-0270

Heading south we find ourselves in Persia, the old name for the country of Iran. Conjuring up visions of Persian rugs and sultans in their tents, the stopover also means a foray into some exciting food.

Start your meal with Kashk-E-Badmjan or Persian eggplant spread. The chef purees eggplant and garlic and tops it with whey and mint. A piece of the accompanying pita bread is the perfect utensil with which to eat this tasty appetizer.

The main Persian cuisine is rice with meat, chicken or fish with vegetables. The food is seasoned with garlic, nuts and herbs. Shiraz opened in 2004 and kabobs and curries are the premier offerings on the menu. Adventurous palates can try a Kabob Koobideh, which features seasoned ground beef that’s charbroiled and served with Basmati rice and charbroiled tomatoes. The lamb Kabobs are cooked over an open fire. With a cup of hot Persian tea, Scheherezade would have felt right at home here.

Rack of Lamb in Ginger Sauce | SAFFRON INDIAN BISTRO

FAR EAST

Saffron Indian Bistro
(Indian $$-$$$) 173950 D-1 W. Bluemound Rd., Brookfield (262) 784-1332

A little jaunt further south puts us in India. Bombay traffic encourages us to get out of the chaos and into a sanctuary. It’s time to relax and take in the smells of the spices so common to Indian cooking.

Indian cuisine is known for its use of saffron, a yellow spice that comes from the stigmas of the crocus flower. Saffron is the most expensive of spices and has a distinctive aroma, reminiscent of bitter honey. It adds a unique yellow-orange color to any dish.

Diners will find a liberal use of saffron as well as cardamom, curry, cumin and fenugreek in the dishes at Saffron Indian Bistro. The menu is heavy on lamb dishes including Kachchi Mirch Ka Gosht, in which the lamb is cooked in caramelized onions and a green peppercorn sauce flavored with saffron.

Vegetarians will find lots to like here including Dum Aloo Kashmiri, a potato dish with nuts, dried fruits and Indian crumbled paneer, a type of cheese, that’s cooked in a saffron sauce.

And save room for some unique desserts including saffron crème brulée and Khubbani Ka Meetha, stewed Indian apricots served with vanilla ice cream. But don’t delay; we have more places to visit.

Mongolian Barbecue | GENGHIS KHAN MONGOLIAN B.B.Q. AND CHINESE RESTAURANT

Genghis Khan Mongolian
B.B.Q. and Chinese Restaurant(Mongolian $$-$$$) 725 N. Mayfair Rd., Wauwatosa (414) 774-5540

After the sights and sounds of India, our plane drops us off in Mongolia, the gateway to the Far East.

Named after the 12th Century warrior who united the Mongol tribes and founded the Mongol empire, Genghis Khan Mongolian B.B.Q. and Chinese Restaurant is a unique place to feed your hunger after a day of shopping at Mayfair Mall. The restaurant offers two distinct ethnic specialties, Mongolian barbecue and Chinese dinners. The Mongolian side features a buffet that’s cooked to order.

There’s no excuse for boredom here. Begin by choosing from among four different types of meat — beef, lamb, pork and chicken. Low-carb fans can select them all. Then decide what fresh vegetables to add. Finally top it off with a selection of sauces. Once all the components are assembled, take the creation to a window where the food is placed on an oversized, solid metal grill and stir-fried to perfection.

History notes that after a hard day of hunting, the Mongols used to prepare their meats and vegetables by slicing them with sharp swords. Food would be seared on their overturned shields heated on a blazing fire. The top echelon would have their food cooked on a griddle.

Chiang Mai Café
(Thai $$-$$$) 20101 W. Bluemound Rd., Brookfield (262) 784-7130

We’ve now entered the mysterious Far East and landed in what was once known as the kingdom of Siam. As the airplane taxis down the runway, images from Rodgers and Hammerstein’s musical, "The King and I," flash through our minds. While we look around for our "king," our stomachs are demanding more food.

Thai cuisine is heavy on rice and vegetables but Chiang Mai offers a full complement of meat and seafood dishes. Coconut milk, curry and pepper are the spices that give the food its distinctive flavor. Pud Thai, rice noodles sautéed with egg, scallions, bean sprouts and ground peanuts, is one of the traditional dishes. Salads include Som Tum, fresh papaya with seasonings that can be ordered mild or spicy.

Some like their food hot. If you’re among that crowd, volcano chicken or shrimp, cooked with a spicy lava sauce, is sure to have you reaching for the water. Order a Thai iced coffee to go because we’ve got more stops to make yet.

Seigo’s Japanese Steak House
(Japanese $$$$) N64 W23180 Main St., Sussex (262) 781-2727

While we’re in the Far East, we have to make a stop in Japan. While Tokyo is a world-class metropolis offering food for any type of appetite we want authentic Japanese food. After all, when in Rome ...

At Seigo’s, diners come for the food, but stay for the entertainment. Seating is arranged around the hibachi grill and the chefs seem very comfortable around the open flame.

Mom always told us not to play with fire or knives, but somehow that message was lost on Seigo’s chefs. They take delight in trying out various knife tricks that leave you concerned for their appendages.

Steak, chicken and seafood, complemented with soy, ginger or mustard sauces, are cooked over the grill.

The restaurant opened at its new Sussex location in late January. The two-level building will feature a banquet hall in the lower level and 22 hibachi tables around the grill. A sushi bar will round out the experience.

Top: Mongolian Beef Bottom: Sweet and Sour Meatballs | LEMON GRASS

Lemon Grass
(Chinese $$$) 1288 Summit Ave., Oconomowoc (262) 567-7000

We’ll let the food settle as we hop that slow boat to China. Our travels are ending soon, but the memories will linger on. Hopefully the pounds won’t.

Don’t come to Lemon Grass looking for the traditional Chinese buffet. It’s not part of the concept. What you will find at this very new, very contemporary Chinese restaurant is quality. Food is presented with an artistic flair. Minimalism and healthy eating are staples. Traditional Chinese restaurants utilize a "dark sauce" or red food coloring simply to make the dishes look good. The philosophy in the kitchen at Lemon Grass is if it’s not necessary for taste, it doesn’t go in.

You’ll find brown rice on the menu at Lemon Grass. Don’t look for soggy vegetables here. All of them are very crisp. The mango and pineapple chicken dish is one of the best sellers. If you don’t feel like chicken, try the same dish with beef, shrimp or tofu. Vegetarians can enjoy the orange peel tofu.

Owner Cho Ng is planning on growing organic produce in his 2,200 square-foot backyard garden to utilize in the restaurant dishes next summer. He’s also soliciting local growers to supply him with healthful, fresh produce.

Polynesia

Fish Tacos | KAHUNA’S

Kahuna’s
(Hawaiian $$$) W279-N221 Prospect Ave., Pewaukee (262) 695-8303

Ignore the jet lag. We’re almost home. To wind down our adventure, we’re hitting the beach in Hawaii or as close to the islands as one can find in Wisconsin. Put on your flip-flops and grab a boat drink because we’re heading for Kahuna’s, a great place to beat the chill of winter.

The fish tacos are the best ones this side of Maui. The tacos use freshwater tilapia and are served with coconut rice and calypso slaw. The base of the slaw is actually broccoli rather than cabbage. Sugar cane shrimp utilizes skewers of sugar cane to hold spiced, marinated shrimp.

Gather around the bar with its Tiki thatched bamboo ceiling. Other Tiki accoutrements are scattered around the restaurant. Get your little slice of the tropics with the Diamondhead Flaming Volcano served in a hula bowl. The oversized drink comes with 18-inch straws and serves four. Just don’t drink the flame in the middle or you’ll be out the door heading for Pewaukee Lake to cool off — not a wise move when the temperature is below zero.