Foods icatsstaci Has Tried

Everything St. Louisans love about this local specialty is in the name.

Jamaica's national fruit is poisonous and resembles scrambled eggs.

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

Peru's purple drink made from purple corn.

The nut goes from oak tree to savory, sesame-topped side in a matter of days.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The Andean root once fueled Inca warriors.

This bright green cocktail doubles as dessert.

Mexico's “mouse melon” is actually a tiny cucumber.

These delicious strands of juice-coated nuts look like colorful candlesticks.

A ritual that showcases the beauty of the present moment.

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

These salted, pickled plums are an ancient Japanese hangover cure.

These dark fried milk balls are flecked with gold and dipped in scented syrup.

Some fish can dance.

It's a whirlpool, it's an emoji, it's a fishcake!

Osaka's most famous dish is an octopus-stuffed fried dough ball.

This cousin of root beer has a long history and a surprisingly minty taste.

A century-old organism creates some of the world's best bread.

A bar sharing a basement with a pickle place led to an unusual drink.

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

This is one expensive load of crap.

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

Economists use this cheesy bread as a metric for cost of living between Georgian cities.