Foods Kaddyshack Wants to Try

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

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Even a local sports team pays homage to these white-crusted, savory spuds.

This palm fruit has a surprisingly meaty flavor.

The dainty, cream-filled specialty is on the brink of extinction.

This wheat-based coffee alternative has a cult following.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

This small-batch spirit is distilled from cactus fruit.

This powder proved essential to Arctic exploration, war, and the ice cream parlor.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

This taste bud befuddler is a signature Baltimore sweet.

Coke spiked with aromatic spirits of ammonia was once used to treat everything from hangovers to indigestion.

Binghamton celebrates its sandwich of marinated meat cubes at a yearly hot air balloon festival.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

Sweet sauce tops off buttermilk biscuits in the Appalachian and Ozark mountains.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

One southern Indiana town cooks up this unique, time-honored dessert every September.

This candy rarely ventures beyond Canada's borders.

South Jersey's signature syrup has been flavoring sodas and shakes for more than a century.

This is one seriously polarizing pie.

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