Foods nmmontague Has Tried

Oklahoma City's signature cocktail calls for a frosty mug, a shot of amaretto, Coors Light, and orange juice.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

This plant adds a hint of vanilla and a wash of brilliant green to any dish.

Portuguese traders' love of marzipan paved the way for Thailand's vibrant mung bean candy.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

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

The Andean root once fueled Inca warriors.

Peru's purple drink made from purple corn.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Peru's strikingly beautiful mashed potato casserole.

This butterscotch-flavored fruit has a way with desserts.

The fruit so pungent it's banned from trains, hotels, and public places.

These dairy-based sculptures have been state fair traditions for more than a century.

The original “nails” have disappeared from this cheese-smothered, horseshoe-shaped ham dish.

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

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

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

Everything St. Louisans love about this local specialty is in the name.