Foods EdgarMedina Has Tried

For a meaty essence, producers dangle raw chicken breast over their stills.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

This coffee additive and killer of trees has a reputation as a medical marvel.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

This Mexican candy reimagines a spaghetti dinner with spicy-sour gummy noodles and tamarind sauce.

This tart, rare flavor of agua fresca comes from Mexican skunkbush berries.

The fruit so pungent it's banned from trains, hotels, and public places.

Twist your way to hot chocolate perfection with this wooden whisk.

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

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

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

Mexican and American Indians have a long history with this powerful cactus.

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

This drink hasn't been produced since the late nineties, but still has a cult following.

These Mexican bugs taste like cinnamon and alleviate arthritis pain.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

The Mesoamerican plant is used as a hallucinogen, medicine, and aphrodisiac.