Foods OliviaRose Wants to Try

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

This bright green cocktail doubles as dessert.

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

The gummies are taking over Utah.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

Reach peak Americana with these deep-fried balls of Coca-Cola.

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.