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15 Gross Foods People Actually Eat To Try On Your Travels If You Dare
Traveling isn’t just about capturing epic views or haggling for the best prices; it’s also about diving fork-first into the world of bizarre delicacies. Picture this: you’re standing before a street vendor’s sizzling stall, caught in a culinary dare with yourself.
Who knew that something the average stomach would label “gross” could be someone’s idea of a five-star meal? Whether it’s munching on unidentified crunchy creatures or slurping something that looks like it belongs in a sci-fi movie, sampling these local specialties is half the adventure.
Yes, your palate might raise an eyebrow, but isn’t that why you travel? To add a sprinkle of stories that sound utterly unbelievable back home? Consider this taste-testing spree a way to transform what seems repulsive into a memorable, if peculiar, gastronomic delight.
Durian, Southeast Asia
Often described as the “king of fruits,” durian is famous for its overpowering smell…think gym socks meet sewage. The flavor is a mix of sweet and savory custard with a hint of almonds. In Southeast Asia, it’s revered despite its stench, and people genuinely enjoy it.
Want to test your bravery? Just make sure you’re not planning to board any public transport afterward; many places have banned it due to its pungent aroma.
Hakarl, Iceland
Ever thought you’d willingly eat rotten shark? Welcome to Iceland, friends! Where hakarl is the traditional dare…I mean, dish. They take Greenland shark, ferment it, and then air-dry it for months.
The result? A chewy, ammonia-scented “delicacy” that tastes like a mix of fish and strong cheese. Yum, right? Icelanders typically wash it down with a shot of Brennivin, affectionately called “Black Death.”
Casu Marzu, Italy
Forget Brie and Camembert; Casu Marzu is the cheese for those who laugh in the face of food safety regulations. This Sardinian delight is literally crawling with life – maggots, to be specific. These squirmy little critters help ferment the cheese, making it wonderfully creamy.
The kicker? You’re supposed to eat it with the maggots still wriggling inside. While it’s technically illegal in Italy, the fearless foodies in the know still enjoy it.
Century Eggs, China
Ah, century eggs – because who doesn’t look at a perfectly good egg and think, “What if I buried this in clay for months?” Yep, these gems are made by preserving duck, chicken, or quail eggs in a concoction of clay, ash, salt, quicklime, and rice hulls.
The not-so-appetizing result? A gelatinous, dark-colored egg with a greenish yolk that reeks of sulfur and ammonia. But surprise! It’s a savory, umami explosion that’s actually delicious (at least to some).
Haggis, Scotland
Haggis is the culinary pride of Scotland. Imagine a savory pudding made from minced sheep’s heart, liver, lungs, onions, oatmeal, suet, spices, and salt, all snugly encased in the animal’s stomach. Sound delish? Maybe not, but it’s adored in Scotland, especially during Burns Night.
Served with “neeps and tatties” (that’s turnips and potatoes for us non-Scots) and washed down with a dram of Scotch whisky, it’s the ultimate test of your foodie bravery. If organ meat doesn’t scare you, haggis is a must-try for a true Scottish experience.
Escamoles, Mexico
Dubbed the “caviar of Mexico,” escamoles are actually ant larvae harvested from the roots of the agave plant. They boast a nutty, buttery flavor and, believe it or not, a texture somewhat like cottage cheese.
Often sauteed with butter and spices, they’ve been a staple in Mexican cuisine for centuries. Sure, the idea of munching on insect eggs might make your skin crawl, but these little critters are considered a gourmet delicacy.
Surstromming, Sweden
Picture this: fermented Baltic herring that’s basically been marinating in its own bacteria. Surstromming is notorious for its knockout odor, often likened to rotting fish mixed with the essence of a garbage dump. In Sweden, it’s traditionally enjoyed with thin flatbread and potatoes because, apparently, misery loves company.
Despite its stench, many Swedes eagerly await surstromming season. And here’s a tip: open the can outdoors and upwind…unless you want to annihilate your nose hairs. Are you brave enough to face the fish that even the Vikings might have second-guessed?
Natto, Japan
Natto is the fermented soybean bombshell that’s as polarizing as a debate on pineapple pizza. This breakfast staple in Japan dares you to embrace its slimy texture and pungent aroma. Served with rice, soy sauce, and mustard, it’s a nutty, earthy concoction that’s as sticky as chewing gum in your hair.
High in protein and probiotics, natto is a health nut’s dream – if you can stomach the texture and aroma, that is. Think you’ve got the guts to try this stringy, protein-packed oddity? You might just end up loving it (emphasis on “might”).
Bird’s Nest Soup, Southeast Asia
Looking for a soup that’s a real conversation starter? Bird’s nest soup is made from the saliva-based nests of swiftlets (yes, you read that right). These little avian architects whip up nests that dissolve into a jelly-like consistency when cooked.
Praised for its supposed health perks like better digestion and boosted immunity, it’s the Rolls-Royce of broth. Frequently served on special occasions, this soupy oddity lets you slurp down a spoonful of luxury. Down the hatch!
Sannakji, Korea
Sannakji is not for the faint of heart – or those with a low tolerance for food that literally fights back. This Korean dish features a live octopus, hacked into small pieces and served immediately.
The tentacles continue to squirm on your plate, giving you a dining experience that’s both hands-on and hair-raising. Typically seasoned with sesame oil and seeds, sannakji offers a fresh, slightly chewy texture.
Fried Tarantulas, Cambodia
Ever sat around and thought, “I wonder what a tarantula tastes like?” No? Well, Cambodia has you covered with its fried tarantulas. It’s a common street food sensation. These eight-legged snacks are seasoned with garlic and salt and then fried until crispy.
Envision biting into something that tastes like a mix between crab and shrimp but with way more legs. Despite the spine-chilling appearance, they’re a beloved treat and protein-packed to boot.
Witchetty Grubs, Australia
Talk about an old-school protein bar! Witchetty grubs are traditional bush tucker for Indigenous Australians, packing a serious protein punch. These big, white larvae hang out in the roots of the witchetty bush and can be munched on raw or cooked.
Roast ’em, and they supposedly taste like a bizarre love child of almonds and scrambled eggs. This ancient delicacy isn’t just a nutritious snack; it’s a bite of Australia’s rich cultural heritage. Ready to say “cheers” with a grub for that genuine outback experience?
Rocky Mountain Oysters, USA
Contrary to their misleading name, Rocky Mountain oysters are not giving up any sea-related vibes. Nope, these bad boys are bull testicles, usually breaded and fried to a crispy golden perfection. Hailing from the American West, they’re a popular steakhouse appetizer.
Their taste? Think of a mild, slightly gamey flavor, kind of like other organ meats, but with a texture that’s like chicken or veal. While they might sound intimidating, many brave souls find them surprisingly tasty.
Balut, Philippines
Alright, brace yourself for this one, as it’s one of the worst, in our opinion. Balut is a fertilized duck egg with a little surprise inside: a partially developed embryo. This Filipino street food delicacy is slurped straight from the shell, serving up a bold concoction of rich broth, tender meat, and occasionally a crunchy beak or tiny bones.
Seasoned with a pinch of salt or a splash of vinegar, it’s touted as an aphrodisiac and a protein powerhouse.
Fugu, Japan
Fugu…because eating fish shouldn’t be exciting enough on its own, right? This pufferfish is the Russian roulette of the culinary world. If not prepared with surgeon-like precision, it can be a deadly dish. But this risky delicacy is craved for its subtle taste, and the adrenaline rush it offers.
Only chefs with special licenses are trusted to remove the toxic bits without turning their patrons into ghosts. When done right, fugu’s flesh is tender and a bit chewy, most popular as sashimi or cooked in a hotpot.
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