Foods Leonardo I Has Tried

There's even a museum dedicated to this preserved meat.

The Carnival cake comes with a hidden baby Jesus inside.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

The prosperous Southern California date industry produces delicious milkshakes.

Peru's purple drink made from purple corn.

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

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

A dark soda with a dark history.

Breaded and fried, these testicles become tasty tenders.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

The New Orleans cocktail is part pick-me-up, part pyrotechnics show.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

No rodents were harmed in the making of this fried Canadian treat.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

Battered and fried testicles make use of a cattle-country surplus.

This traditional Southern pairing captures sweet and salty in a single bottle.

Scotland's beloved traditional dish is deep-fried and served up fast-food style.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

In the Peruvian jungle, some families still make this homemade spirit.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Real maraschinos were born more than a century ago in an Italian distillery.

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