Foods dczippy Has Tried

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

Pressed from frozen grapes, this prized wine was a sweet accident.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

This steamy concoction features a salty, melted surprise at the bottom of the mug: white cheese.

Peru's purple drink made from purple corn.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

A sweet, warm cocktail to chase away the chill of Andean nights.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

The Peruvian pepper tastes like spicy citrus.

Peru's strikingly beautiful mashed potato casserole.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This sweet, caramelized dessert comes from curdled milk.

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

This raw meat meze from Lebanon is as fresh as it gets.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

It's the fat-fueled energy drink of the Tibetan Plateau.

A ritual that showcases the beauty of the present moment.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

This nightmarish-looking fruit has serious healing potential.

Devoted fans pay thousands for bricks of this fermented tea.

From hulking plains creatures comes a delicate, nutty cheese.

In Tibetan temples, yak butter burns day and night.

Monks make this stunning, ephemeral art from yak butter and mineral pigments.