Foods Xavi Pascual Has Tried

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

A sandwich so decadent, it was once inappropriate for women to order one.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

Teething babies and royalty were fans of this British city's signature sherry.

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

Some Sicilians start their day with this decadent combination.

This condiment proves that what the world considers delicious is (nearly) universal.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

When soaked and blended with water, the tigernut creates a nutritious nondairy beverage.

No one eats pickled herring like the Dutch.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

A custardy twist on apple pie finds delicious use for fruit reaching spoilage.

This pink cake celebrates a long-ago football victory.

Spain's salt-cured tuna is known as “the ham of the sea.”

Some fish can dance.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

What look like noodles are actually delicious baby eels.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

To earn a waffle from these vendors, you must first play a game of roulette.

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

This heavenly custard was born from the leftovers of sherry winemaking.

The Catalan green onion has its own festival.