Foods mojavenc Has Tried

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

Peru's strikingly beautiful mashed potato casserole.

Peru's purple drink made from purple corn.

The South American bean that looks like cotton candy and tastes like ice cream.

This classic Australian candy looks like pink toothpaste and tastes like perfume.

The Detroit favorite is one of the oldest sodas in the United States.

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

These seasonal brews gets made with an ephemeral ingredient.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A crossbred table grape variety that tastes an awful lot like spun sugar.

This tasty Czech pastry is now a Texan tradition.

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

Produced since 1847, these classic New England candies almost disappeared in 2018.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

Meet tequila's fruity, fragrant relative.

This style of fried chicken is pressure-cooked while it fries.

This bird comes with a brew inside.

Take a bite out of this apple to reveal its pink interior.

No rodents were harmed in the making of this fried Canadian treat.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.