Foods josemiguelalgo Has Tried

Leftover coffee plus gelatin equals this vintage dessert.

The Ecuadorian cure for a hangover is beef tripe stew.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

As Brazil's forests of Araucaria angustifolia dwindle, so do the harvests of their delicious seeds.

This butterscotch-flavored fruit has a way with desserts.

These purses help Uruguayans drink mate anytime, anywhere.

Peru's strikingly beautiful mashed potato casserole.

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

Grilled cow udder is a Chilean specialty that tastes a bit like tongue.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

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

Pulling gobs of this handmade taffy yields strong arms and a sweet reward.

This Chilean dish turns fresh blood into savory jelly.

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

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

Chile is home to very, very small coconuts.

Cow rectum gives Chile's favorite game-day sandwich its addictive flavor.

This hearty kelp has been feeding Chileans for at least 14,000 years.

Chile’s clambake may be the world's oldest recipe.

These giant, volcano-shaped barnacles house sweet, crablike meat.

Peru's purple drink made from purple corn.