Foods vijayhm Wants to Try

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

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

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

Cow eyes make a juicy and gelatinous taco filling.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

This tasty Czech pastry is now a Texan tradition.

Who said vineyards have to grow grapes?

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

The mellow-buzz brew that once fueled Native Americans is making a comeback.

The fairest and rarest of them all.

These entrails identified safe venues for Black musicians during the Jim Crow era.

Pennsylvanians come out in droves for this pre-Lent delicacy.

There's even a museum dedicated to this preserved meat.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

This tangy fruit flavors everything from ice cream to cocktails.

This butterscotch-flavored fruit has a way with desserts.

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

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

You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.