Foods Shoshi Parks Has Tried

The prosperous Southern California date industry produces delicious milkshakes.

This classic San Franciscan ice cream sandwich is it, isn't it?

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

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

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

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

Twist your way to hot chocolate perfection with this wooden whisk.

Oaxaca's favorite morning beverage is an ancient blend of cacao, corn flour, and water.

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

In Central America, custard grows on trees.

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

The fiery fruit brandy of the Balkans.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

On the Andalusian coast, once-deadly tentacles become crispy delicacies.

These palm flower clusters resemble tentacles of baby corn.

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

Ethiopian honey wine is sweet, funky, and perfect with injera.

From postwar dessert to sweet slice of Canadian identity.

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