Foods Desertrattfink Wants to Try

The Detroit favorite is one of the oldest sodas in the United States.

This mushroom isn't a mushroom at all.

In South Range, a decadent take on Thanksgiving dinner is served year-round.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

The adorable amphibian treats are South Australian icons.

Nothing to see here, just a humble pie sandwich.

Mixing soy sauce, Creole spices, and spaghetti, this hybrid soup is the embodiment of New Orleans' melting pot.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Recycling comes to dessert, with delicious outcomes.

The Carnival cake comes with a hidden baby Jesus inside.

Bishop's Vineyard makes its products from grapes grown in California graveyards.

The briny, refreshing ice cream acts as a cooling chaser to spicy meals.

These intricate stamps are relics from a time when dairy farmers beautifully branded their products.

In Czechia, a foamy beer is a sweet and creamy treat.

The South Side favorite is a cross between a meat-lover's sub and a gyro.

An unusual combination of marshmallows and spice make this screamingly good burger.

Most sushi fans have never tried this rare rhizome.

Take a bite out of this apple to reveal its pink interior.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

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

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