Foods edibleimagination Has Tried

Deep-fried grasshoppers make a tangy, crispy taco filling.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

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

In Arkansas, this order will land you a plate of fried fish.

This small-batch spirit is distilled from cactus fruit.

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

This summery parfait has mingled with British royals and literary elites.

The candy is huge with Norwegian hikers and skiers.

This Canadian favorite is relatively unknown elsewhere.

Come to vote, leave with a sausage.

The least interesting thing Australians do with these giant, inflatable wine bags is drink from them.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The world's least practical and most delicious edible straw.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

Curry powder gives this savory seasoning its golden hue.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

Slice one open for some citrus caviar.

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

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This pepper's sweet taste and long, slow burn is found in a single town.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.