An obscure Italian amaro became the pride of Pittsburgh.

Rancid pork fat infuses Catalan cuisine with a blend of gamey, sour, and spicy flavors.

In Catalonia, the fortified wine has its own weekend ritual.

In Cuenca, chefs transform offal into succulent tapas.

The traditional way to send a stream of wine straight to your mouth.

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

A Spanish ritual meant to inject effervescence into a flat drink.

The Catalan green onion has its own festival.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

Catalan chefs transform the slimy, bottom-feeding sea cucumber into subtle, succulent meat.

These salty potatoes were originally boiled in seawater.

What look like noodles are actually delicious baby eels.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

These expensive and dangerous-to-harvest barnacles were once confused for goose eggs.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Spain's salt-cured tuna is known as “the ham of the sea.”

These “holy bones” taste like heaven.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

The original Cronut was named after a legendary acrobat's sneeze.

Recently introduced to France, it's the color of pool water.

This heavenly custard was born from the leftovers of sherry winemaking.

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