Foods merarirubalcava Has Tried

Utah's favorite nonalcoholic beer got its start more than a century ago as a German brew.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

At last, a street snack that brings together Doritos, veggies, pickled pig skin, and gummies.

This Canadian favorite is relatively unknown elsewhere.

Every year, one tiny Tennessee town celebrates this sugary Southern duo.

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

It's delicious, unless a pregnant woman or anyone in a bad mood stirs it.

These buns artfully resemble peaches and represent immortality.

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

Idaho's fried specialty makes steak a finger food.

The gummies are taking over Utah.

In the 1970s, housewives stabbed their cakes and filled the holes with Jell-O.

In Alabama, smoked meat gets dressed up in white.

A fruit so foul, shamans use it to scare evil spirits.

Every morning, Chinese vendors sling savory, crispy crepes to lines of patient fans.

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

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

Mexico's “mouse melon” is actually a tiny cucumber.

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

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.

The Mexican fungal delicacy that makes corn taste like a mushroom.

Peru's purple drink made from purple corn.

Meat covered in gelatinous goo was once a classic American comfort food.