Foods Michael Harshman Has Tried

Beneath its serpent-like skin lies pineapple-flavored flesh.

Leftover coffee plus gelatin equals this vintage dessert.

These bottles of Okinawan rice liquor come with a coiled pit viper.

An unassuming oil drum houses a three-tiered oven.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

This 400-pound fish has fed Amazon tribes for millennia.

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

The Peruvian pepper tastes like spicy citrus.

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

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

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

This fizzy, tropical drink has ancient roots in Mexico.

This shape-shifting bread has kept its traditional name, but continued to reinvent itself with changing times.

This tangy fruit flavors everything from ice cream to cocktails.

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

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

This fruit can also count as dessert.

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

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

In this island town, stew gets cooked by volcano.

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

This sausage saved Jews' lives in Inquisition-era Portugal.

A legume so loved, it’s caused a “fever” in France and made Americans break laws.

This fruit either burns your throat or tastes like a tropical medley.