Foods Erik Has Tried

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

Crispy noodles meet a sea of gravy inside a hamburger bun.

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

It's a bird! It's a plane! It's a classic Midwestern treat!

This alcoholic drink has medicinal properties (and sometimes contains turtle penis).

Buttery lobster meets buttery vanilla in this classic Maine concoction.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

This traditional Southern pairing captures sweet and salty in a single bottle.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Most sushi fans have never tried this rare rhizome.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

A Depression-era patty filler paved the way for an Oklahoma favorite.

It's actually a crab dish from Alabama's Gulf Coast.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

In the 19th century, Chinese immigrants developed an early New England fusion sandwich that is divisive as it is salty.

Minorcans spiced up the food scene in St. Augustine with this fiery crop.

This dark, rare fruit lasts a very long time.

Pennsylvanians come out in droves for this pre-Lent delicacy.

There's even a museum dedicated to this preserved meat.

Indiana's unofficial state pie was once a desperate measure.