Foods Jon Opol Has Tried

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

This tangy fruit flavors everything from ice cream to cocktails.

Grilled or braised, these brains make a tasty taco.

Cow eyes make a juicy and gelatinous taco filling.

Many spoons are needed to demolish one of these ice cream-stuffed bread loaves.

Flip over these prickly treasures and find creamy, orange meat.

Venture beyond the usual sour-sweet varieties with this funky, savory fruit.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This old American style is being resurrected by Indiana brewers.

A pharmaceutical company developed this beverage as drinkable IV solution.

Some fish can dance.

These beloved Indonesian chips are actually flattened, fried seeds.

These Southeast Asian legumes are famed for their lasting funk and deliciously nutty flavor.

Take the name of this street treat literally.

The fairest and rarest of them all.

The signature dish of “the Crazy Woman” and the city of Granada.

This signature pepper has been a hot commodity since the Maya era.

It's delicious, unless a pregnant woman or anyone in a bad mood stirs it.

Costa Rica's iconic ice cream tub contains indescribably addictive cookies.

This Argentinian cookout involves grilling an entire cow.

A sweet, warm cocktail to chase away the chill of Andean nights.

This fruit makes tattoos, antibiotics, and dessert.

Pink or green syrup turns a historic German ale into a tart, sweet delight.