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

Colonial Gatorade made from vinegar and molasses is back in style.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

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

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

The cornmeal patty that Rhode Islanders eat morning, noon, and night.

This varietal of rice is so good that it's compared to ice cream.

With extra-gooey cheese and a cracker-thin crust, some say it's more like nachos.

This tasty Czech pastry is now a Texan tradition.

The oldest fruit native to North America is probably the least known.

Spiced meat sauce meets spaghetti, shredded cheese, and beans in a Midwest cult favorite.

In Alabama, smoked meat gets dressed up in white.

Only a handful of restaurants still serve the retro Midwestern meal.

It’s only fitting that a racehorse named after this Kentucky stew won the state’s signature Derby.

The sweet, tiny wild berries are only available for two months each year.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

North Carolina's “poor man’s pâté” is rich in flavor.

This retro sandwich filling was once a convenient, comforting funeral food.

The first American doughnut chain used spuds.

For a juicier burger, steam it like a vegetable.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

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

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

This fizzy, tropical drink has ancient roots in Mexico.