Foods mojavenc Has Tried

This varietal of rice is so good that it's compared to ice cream.

It's so much more than just mayonnaise and ketchup.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

Don't call the crown jewel of New Jersey "Canadian bacon."

This coffee additive and killer of trees has a reputation as a medical marvel.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

A bar sharing a basement with a pickle place led to an unusual drink.

This cousin of root beer has a long history and a surprisingly minty taste.

Spread this fat-poached meat on a crusty French loaf.

This spiced, warming drink may have helped broker peace between warring tribes.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

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

Eating these unpredictable tapas is a game of spicy-pepper roulette.

This Christmas tree elixir kept Vikings and Captain Cook alive.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The most sobering salad of the Russian Civil War.

This condiment proves that what the world considers delicious is (nearly) universal.

The Catalan green onion has its own festival.

A Spanish ritual meant to inject effervescence into a flat drink.