Foods simonele Has Tried

Peru's purple drink made from purple corn.

A sacred alcoholic drink made from chewed and fermented yuca.

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

Only two silent monks know all 130 plants that go into this herbal liqueur.

This sweet treat is so beloved in Hong Kong, it inspired an animated movie.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

This phallic, giant clam is the culinary crown jewel of the Pacific Northwest.

The Kichwa begin every day with tea and dream interpretation.

This 400-pound fish has fed Amazon tribes for millennia.

This mushroom tastes just like chicken.

A century-old organism creates some of the world's best bread.

These salted, pickled plums are an ancient Japanese hangover cure.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

The bitter herb served on Passover can be anything from horseradish to lettuce.

This cousin of root beer has a long history and a surprisingly minty taste.

This coffee additive and killer of trees has a reputation as a medical marvel.

Pastrami fans will find the taste of this Canadian spice blend very familiar.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Where maple sap flows, all one needs to make taffy is snow.

This orange and black licorice flavor is kind of a big deal in Canada.

The South American bean that looks like cotton candy and tastes like ice cream.

Osaka's most famous dish is an octopus-stuffed fried dough ball.