Foods Juan Garcia Wants to Try

The gummies are taking over Utah.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

The fairest and rarest of them all.

This hallucinogenic honey can sell for over $60 a pound on the black market.

Beekeepers in the United States' southeastern swamplands are fighting to preserve this smooth, sweet delicacy.

This cosmic-colored flavor is a Midwestern mystery.

It's part cheeseburger, part enchilada, and smothered in a Pueblo, Colorado, specialty.

This fruit can also count as dessert.

Floridians baked this tangy treat before key lime took over the state's pie scene.

A Canadian spirit made with Newfoundland's beloved berry.

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

Catch these floating noodles before they flow by.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

This German sundae masquerades as an Italian dinner.

A 2,500-year-old Persian dessert evolved into this Indian summertime favorite.

Neither tea nor hot chocolate, this Caribbean cocoa drink is in a league of its own.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

Dutch travelers who want the taste of home can always pack “vacation cheese.”

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.

The little-known fruit tastes like peanut M&Ms.

From postwar dessert to sweet slice of Canadian identity.