Foods mojavenc Has Tried

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

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

Pennsylvania's pork loaf embodies Amish resourcefulness.

The first American doughnut chain used spuds.

This jewel-like corn became an internet sensation.

A Prohibition-era flavor from a soda company beloved by Detroiters and Juggalos.

This fizzy, tropical drink has ancient roots in Mexico.

This once-ubiquitous fusion dish is fading into obscurity.

A crispy cookie from South Carolina, first introduced during the slave trade.

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

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

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

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

In Alabama, smoked meat gets dressed up in white.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

The prosperous Southern California date industry produces delicious milkshakes.

A casserole of cheesy, corn flake–topped tubers offers comfort to Mormons in mourning.

The Aztecs used it to make protein-rich tortillas; we use it to make unicorn lattes.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

One of the world's least-loved liquors calls Chicago home.