Foods Luis Morato Has Tried

Murcians celebrate the end of Lenten fasting by burning a giant papier-mâché sardine.

Impress Murcianos by correctly eating these fried lemon leaves.

These pull-apart rolls were once baked with lottery tickets in the center.

The first thing eaten off the Ark.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Historians debate whether this dish actually originated with Italian sex workers.

These salty potatoes were originally boiled in seawater.

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

This heavenly custard was born from the leftovers of sherry winemaking.

The washed and dried root of the licorice plant was once a popular natural “candy.”

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This Spanish pâté was so inspiring, someone wrote a poem about it.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

A hangover cure that spans classes and centuries.

These “saint's bones” taste like heaven.