Travel is all about trying something new. And in the case of these foods, it’s about sampling dishes that may not always sound appetizing. But, there’s no doubt that indulging in regional cuisine is one of the best ways to get a taste for any place. So, if you’re feeling courageous, try the following:
Guinea Pig in Peru
If you had a guinea pig as a childhood pet then eating one may be hard to swallow (literally), but in Peru guinea pig (aka cuy) is a local delicacy. Like chicken, it’s usually served fried or roasted with a side of rice and corn. Unlike chicken guinea pig meat is darker and a little more chewy.
Kangaroo in Australia
The native Australian animal is a source of sustenance in the country–on par with cows and chicken–and sold packaged in the supermarket accordingly. Don’t be surprised when you see it on a burger menu, in a chili con carne recipe or as a soup of the day: kangaroo tail stew.
Balut in the Philippines
Balut is a fertilized duck embryo. Yes, that’s exactly what it sounds like: a duck egg with a fetus inside that’s boiled and served throughout the Philippines, often by street vendors. Locals absolutely love it.
Haggis in Scotland
A pudding made from sheep’s heart, liver and lungs, haggis tastes much better than it sounds–promise! The sheep parts are cooked with onions, oatmeal, suet and seasonings, then simmered inside the casing of a sheep stomach (often substituted with sausage casing). The easiest comparison is to a pâté of sorts, though it’s lighter and more flavorful. Interesting fact: Haggis is illegal in the U.S. due to a ban on sheep’s lung.
Durian in Thailand
What could be so weird about a fruit you might ask? It’s not so much the look of the durian (though it is large and spiky), it’s the smell that’s other-worldly: “Horrible,” “rotting,” “wretched” and “foul” all come to mind when trying to explain the stench–it’s so bad that it’s banned in most public places! But the sweet fruit inside makes it all worthwhile.
Rattlesnake in America
Venture down South or out to the wild west and you’ll almost certainly find a menu or two featuring rattlesnake. It’s often served deep-fried with a spicy ranch-like dressing for dipping. The taste can be compared to frog legs or squid–the dare-devil factor of eating a venomous animal is unmatched.
(Main image: YIM Hafiz)
