Foods tchnclr Wants to Try

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

A seasonal Hungarian spritzer has a language all its own.

The rarest oysters come from the bottom of the sea at the end of the earth.

It's fishy how close to an omelette this is.

These insects swell with sweet, golden nectar.

The Haitian mushroom transforms rice into an inky, earthy delicacy.

Slice one open for some citrus caviar.

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

A melt-in-your-mouth mixture of raw beef, butter, and spices.

This spiced jerky is a beloved snack in South Africa.

The fragrant, intricately spiced street food is a medina specialty.

If haggis had a South American cousin, this would be it.

This mushroom isn't a mushroom at all.

Lima chefs love to experiment with this large Amazon river dweller.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

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

For a juicier burger, steam it like a vegetable.

This staple sandwich of Brooklyn delis has become a symbol of gentrification.

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

The oldest fruit native to North America is probably the least known.

This bacon-and-oyster omelet was a status symbol during the California Gold Rush.

New Haven's signature pie combines staples from Rhode Island and Naples.