Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

This beloved piece of Mexican-American fusion coats a bacon-wrapped dog in beans, mayo, and jalapeño salsa.

Kool-Aid and pickles make this Southwestern snow cone an unforgettable flavor bomb.

If you're expecting a fall-flavored latte, you're in for a surprise.

This pepper's sweet taste and long, slow burn is found in a single town.

In Southern New Mexico, chiles add a kick to everything, including vino.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

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

This wildflower releases a cocoa fragrance each morning.

Chocolate-covered mystery meat and dancing cans abound.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

Maui's sherbet-ice cream hybrid is a light, fruity, creamy delight.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

Devour this rare variety without fear of post-pineapple mouth irritation.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

It looks like an exploding planet and tastes like sugarcane.

This rare, distinguished North Carolina melon once fed presidents and kings.

The Southern barbecue staple offers a sweet, tropical chaser to the main course.

A buttery Southern specialty inspired by 19th-century seaside cookouts.

Greens and crispy corn bread combine in this North Carolina specialty.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

Bakers delicately wrap this corn-and-bean dumpling in hickory leaves before boiling.

You eat the shell, too.