Foods Xavi Pascual Has Tried

This protein-rich legacy of the Aztecs makes for a savory taco filling.

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

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

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

Cow eyes make a juicy and gelatinous taco filling.

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

A Spanish ritual meant to inject effervescence into a flat drink.

These “saint's bones” taste like heaven.

This Galician punch is set aflame to ward off evil spirits.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

The traditional way to send a stream of wine straight to your mouth.

These salty potatoes were originally boiled in seawater.

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Historians debate whether this dish actually originated with Italian sex workers.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

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

This "Fluid of Beef" fed an army and makes a hearty tea.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

In Catalonia, the fortified wine has its own weekend ritual.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

In Cuenca, chefs transform offal into succulent tapas.