Foods simonele Has Tried

Peru's strikingly beautiful mashed potato casserole.

These seasonal brews gets made with an ephemeral ingredient.

A sweet, warm cocktail to chase away the chill of Andean nights.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Two Chinese bakery specialties, combined into one.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This British temperance tonic is now a Ramadan favorite.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

This bird comes with a brew inside.

This cotton candy-like garnish is made of dried, candied meat.

No rodents were harmed in the making of this fried Canadian treat.

The most venerated cheese curl in the world. 

A wartime rice scarcity made this versatile pancake a Japanese staple.

The fiery fruit brandy of the Balkans.

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.

There's nothing tragic about this Brazilian pairing of salty, white cheese and guava paste.

From postwar dessert to sweet slice of Canadian identity.

The traditional sweet currant cake has an incendiary reputation.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

The Andean root once fueled Inca warriors.

In the Andean highlands, clay makes bitter potatoes more palatable.