Foods amorgan2 Wants to Try

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

To some, the soup's greens represent key moments of the crucifixion.

The Mexican fungal delicacy that makes corn taste like a mushroom.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

Catholics once circumvented meatless fasts by claiming the semi-aquatic rodent was a fish.

This dessert island is known for its refined layer cakes.

Meat covered in gelatinous goo was once a classic American comfort food.

A New England tradition of steaming bread in coffee tins gave rise to this niche snack.

This condiment proves that what the world considers delicious is (nearly) universal.

A Colonial cocktail brought to you by ale, rum, and a really hot poker.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Can you finish Bolivia's enormous starch-and-protein explosion?

Its pulp tastes just like the creamy spread.

The birthplace of coffee celebrates community with a sensory feast.

Impress Murcianos by correctly eating these fried lemon leaves.

This 400-pound fish has fed Amazon tribes for millennia.

Lima chefs love to experiment with this large Amazon river dweller.

It looks like an exploding planet and tastes like sugarcane.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

The prosperous Southern California date industry produces delicious milkshakes.

These natural cocktail stirrers sprout from the Caribbean swizzlestick tree.