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.

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

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.

It's actually a crab dish from Alabama's Gulf Coast.

This Saharan sand-baked fare is nicknamed “Berber pizza.”

Ground nuts provide the base for this warm, caffeine-free drink.

This Route 66 institution goes the extra mile for soda-based indulgence.

Floridians baked this tangy treat before key lime took over the state's pie scene.

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

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

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

On one small island, this golden liquid is both a local delicacy and traditional medicine.

In Arkansas, this order will land you a plate of fried fish.

A Depression-era patty filler paved the way for an Oklahoma favorite.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

These pull-apart rolls were once baked with lottery tickets in the center.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

A small cantina is home to a sweet-and-salty shot of raisin liqueur with a cheese cube chaser.

Bess Truman made this dessert for Winston Churchill after his “Iron Curtain” speech.