Foods Mike Walker Has Tried

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

This cosmic-colored flavor is a Midwestern mystery.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This ultra-thin blue corn delicacy is traditionally eaten at Hopi weddings.

A pharmaceutical company developed this beverage as drinkable IV solution.

This pepper's sweet taste and long, slow burn is found in a single town.