Foods Alexander J. Zawacki Has Tried

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

This bird comes with a brew inside.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Ethiopian honey wine is sweet, funky, and perfect with injera.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

The traditional sweet currant cake has an incendiary reputation.

The fire-roasted cheese is the medieval precursor to Welsh rarebit.

These inky cloves have aged like a fine wine.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The Andean root once fueled Inca warriors.

This is what happens when soldiers pick a new name for meat on bread.

Don't call the crown jewel of New Jersey "Canadian bacon."

This is one expensive load of crap.

The original energy bar.

The Carnival cake comes with a hidden baby Jesus inside.

A completely delicious, nearly nutrient-free sandwich beloved by generations of New Englanders.

This cousin of root beer has a long history and a surprisingly minty taste.

The bitter herb served on Passover can be anything from horseradish to lettuce.

One of the world's least-loved liquors calls Chicago home.

This Pennsylvania specialty sometimes looks like Pepto-Bismol and smells like Bengay.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

Mornings in Amish country once called for pie-cake and coffee.