Foods merarirubalcava Has Tried

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

A pharmaceutical company developed this beverage as drinkable IV solution.

This cotton candy-like garnish is made of dried, candied meat.

Follow your nose through Taipei for this crispy, warm street snack.

Once a treatment for heat stroke, the herbal gel now flavors desserts.

To celebrate Chinese New Year, vendors sell skewered, sugar-coated berries.

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

This signature pepper has been a hot commodity since the Maya era.

The fairest and rarest of them all.

It's so much more than just mayonnaise and ketchup.

An ancient cooking method still produces delicious, beachside feasts.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

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

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

This fizzy, tropical drink has ancient roots in Mexico.

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

The most beautiful, striking sugar skulls can be found at this annual fair in Toluca, Mexico.

Grilled or braised, these brains make a tasty taco.

Cow eyes make a juicy and gelatinous taco filling.

Slurp this sweet and savory summer treat from a tamarind-and-chili-paste-coated straw.

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

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

This wheat-based coffee alternative has a cult following.