Foods permatour Wants to Try

The fairest and rarest of them all.

Wrap a slice of pizza around a cheesesteak to create this decadent mashup.

Chocolate-covered mystery meat and dancing cans abound.

Meet tequila's fruity, fragrant relative.

A match made in heaven (and also Kentucky).

Both a noun and an action, chili-bombing loads a pizza with tater tots, chili, and Cheez Whiz.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Cooks in the Southern United States still whip up this spicy, seductively sweet condiment from the 1950s.

This candy rarely ventures beyond Canada's borders.

In the American South, some believe it deters rain on one's wedding day.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Recycling comes to dessert, with delicious outcomes.

This Route 66 institution goes the extra mile for soda-based indulgence.

This Midwestern dessert salad draws on both Scandinavian immigrant and local Ojibwe influences.

Floridians baked this tangy treat before key lime took over the state's pie scene.

Elaborate bread sculptures grace these edible annual altars in Sicily and Sicilian communities abroad.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

An unusual combination of marshmallows and spice make this screamingly good burger.

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

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

In this summer phenomenon, fish swarm Alabama shores and waterfront residents scoop up the bounty.

In Arkansas, this order will land you a plate of fried fish.

This beef patty oozes cheese from within.