Foods latoletole Has Tried

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

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

In the Atacama Desert, brewers trap fog moisture to make crisp ales.

The Andean root once fueled Inca warriors.

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

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

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

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

The Ecuadorian cure for a hangover is beef tripe stew.

On All Souls' Day, South Americans celebrate life and death with "baby bread."

Peru's purple drink made from purple corn.

This butterscotch-flavored fruit has a way with desserts.

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

Peru's strikingly beautiful mashed potato casserole.

In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

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

A wartime rice scarcity made this versatile pancake a Japanese staple.

Some fish can dance.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

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

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

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.