Foods stuartwilroy Has Tried

A watermelon-and-bubblegum-flavored treat courtesy of Mexico's favorite cactus.

This retro sandwich filling was once a convenient, comforting funeral food.

Pressed from frozen grapes, this prized wine was a sweet accident.

This pineapple soft serve has a cult following at Disney theme parks.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

Grown only on the volcanic soil of Hawaiʻi’s Big Island, this coffee is known for its subtle, rich flavor and hordes of unscrupulous imitators.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

Though its home region has been split by war, love for this hearty pastry transcends borders.

From postwar dessert to sweet slice of Canadian identity.

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

These muscular organs are a crispy, chewy Southern favorite.

The Detroit favorite is one of the oldest sodas in the United States.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This Canadian favorite is relatively unknown elsewhere.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.

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

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

This New Year's luck-bringer has a controversial contemporary taste.

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

The sweet and creamy “eggfruit” makes a great nog.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.