Foods Xoan Wants to Try

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

The ultimate in nutty brews.

Elvis Presley once flew across the country to eat this decadent Denver sandwich.

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

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Japanese cooks riff on American diner food with this rice-and-ketchup omelet.

Memphis adds a little Italian flair to its Southern repertoire.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

South Dakota's unique contribution to World War II soldiers.

The best place to find the “nectar of the gods” is Holy Island.

Don't think too hard about the name.

Every mug of Nepalese millet beer is basically bottomless.

Tarragon provides the herbal kick to this neon-green Georgian soda.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

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

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

A bloody good candy bar.

A fragrant, difficult-to-harvest delicacy from the Scottish moorlands.

Hungary's favorite chocolate bar is filled with cheese curd.

Tucked inside a flaky crust are layers of feta, spinach, and black, hairy legs.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

For those craving intensity beyond black licorice, how about tar?

Slice one open for some citrus caviar.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.