Foods rbarron2 Has Tried

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

This tasty Czech pastry is now a Texan tradition.

It takes patience and skill to harvest these delicious bivalves.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

This simple dish of boiled horse intestine is prized for its unique and layered texture.

Once a delicacy limited to the wealthy, smoked horse meat sausage is now a centerpiece at many Kazakh feasts.

In Myanmar, fermented tea leaves make a tangy, caffeinated salad.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

On Day of the Dead, garlands of the tiny, apple-flavored fruit serve as offerings to the deceased.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

Not even the 17th-century nuns behind this Mexican eggnog could resist drinking it.

Deep-fried grasshoppers make a tangy, crispy taco filling.

The Mexican fungal delicacy that makes corn taste like a mushroom.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

In the city of Celaya, goat's milk caramel tops everything from ice cream to cereal.