A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

This Cabernet Sauvignon is out of this world.

This rare berry grows only in two Chilean towns.

Chile is home to very, very small coconuts.

One of the smallest cities in the world specializes in mistletoe brandy.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

Real maraschinos were born more than a century ago in an Italian distillery.

In Ubaté, Colombia, hens get cooked with their unlaid eggs inside.

This chicken “blood sausage” gets an unusual casing.

To make this hot sauce, first remove the poison.

You might not even see the meat beneath this pile of potato chips, sauce, and quail eggs.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

This sweet, caramelized dessert comes from curdled milk.

Pulling gobs of this handmade taffy yields strong arms and a sweet reward.

The cool Colombian treat blends shaved ice with syrup, fruit, and anything from wafer cookies to cheese.

This steamy concoction features a salty, melted surprise at the bottom of the mug: white cheese.

Inside a hard, yellow shell lies a sweet, black spread.

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

The Kichwa begin every day with tea and dream interpretation.

Palm weevil larvae make succulent street snacks in the Amazon.

A sacred alcoholic drink made from chewed and fermented yuca.

This widely varying dish may come with half a face, a lone floating jaw, or a chewy tongue.

The town of Lambayeque, Peru, specializes in a seven-layered sweet named for Hollywood's towering ape.

This vintage dessert of bread, cheese, and syrup nearly disappeared from Peru.