Foods melodml Wants to Try

The melon has its own sculpture, festival, and order of knights.

A veal-based sausage that survived a royal beef ban.

A luxurious soup that Ecuador serves up only during Holy Week.

This Chilean dish turns fresh blood into savory jelly.

The Ecuadorian cure for a hangover is beef tripe stew.

The Kichwa begin every day with tea and dream interpretation.

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

This widely varying dish may come with half a face, a lone floating jaw, or a chewy tongue.

One vine unlocks the powers of a psychedelic shrub.

In the Andean highlands, clay makes bitter potatoes more palatable.

This vintage dessert of bread, cheese, and syrup nearly disappeared from Peru.

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

Inside a hard, yellow shell lies a sweet, black spread.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

To make this hot sauce, first remove the poison.

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

In Bolivia, this bull penis soup is considered an aphrodisiac and hangover cure.

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

In Peru, layers of potatoes, meat, and sweets are steamed in a pit filled with volcanic rocks.

In Venezuela, traditional Christmas bread marries ham, raisins, and olives.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

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