Foods Mictlān Tēcutli Has Tried

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

This "Fluid of Beef" fed an army and makes a hearty tea.

Ancient Celtic settlers brought this honey-based drink to Brittany.

This star-shaped fruit has been beloved for centuries.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

Every July, a seaside town pays homage to its local mollusks with eating contests, a marine-themed parade, and plenty of fresh seafood.

This rustic cider's name derives from an English term for fruit thievery.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

Baking this dual-layered bread is a difficult art.

The Belgian candy that sparked an epic vendor battle.

These sweet hands come with stories of triumph and brutality.

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

This palm fruit has a surprisingly meaty flavor.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.

Rancid pork fat infuses Catalan cuisine with a blend of gamey, sour, and spicy flavors.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

In Cuenca, chefs transform offal into succulent tapas.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

These “saint's bones” taste like heaven.

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

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

A sweet and sticky accident from Derbyshire, England.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”