If you’re a foodie, you might plan trips around your favorite restaurants and fusion foods.
Videos by TravelAwaits
Non-foodies, by contrast, might be a little less willing to try new dishes while on the road. After all, the farther we wander from home, the more likely we are to be confronted with surprising new culinary delicacies.
After all, trying new foods is a great way to explore local traditions.
Diet is one of the most engrained forms of culture—one that we tend to overlook in our daily lives. The more open-minded we are while traveling, the more we come into contact with some truly wild delicacies.
Ever heard of fermented herring in Sweden (called surströmming) or fried guinea pigs in Peru (called cuy)? What about dishes like the still-writhing raw octopus that’s hacked up live in Korea (called sakkanji) or dangerous delicacies like blowfish in Japan (called fugu)?
Even at home, we’re surrounded by some strange favorites. A visitor to the US, for example, might be surprised by classics like sloppy joes or the sheer range of fried foods.
Our world is full of wild delicacies. And I think they’re worth exploring.
In this article, I’m covering some of the most unique culinary traditions from around the world.
I’m focusing on those that aren’t potentially dangerous to your health, overtly cruel to animals, and (probably) won’t upset your stomach while you’re traveling.
Durian (Southeast Asia)
You’ve probably heard of this stinky fruit before. It’s the size of a head, covered in brown-green spikes, has the consistency of custard, and smells like fresh death.
(Don’t worry—it’s good for you!)
In fact, durian is so stinky that it’s not allowed to be sold or eaten in many public places in Southeast Asia. In Singapore, for example, the fruit is banned on all public transport systems.
Want to try durian? You might be able to get it locally in the US, especially if there’s a large Southeast Asian community. If not, you can easily find it in places like Thailand, Singapore, Malaysia, and the Philippines.
Tarantula & scorpion (Cambodia, Thailand, Vietnam)
If you’ve never delved into the world of edible insects, then you might be surprised at how ubiquitous it is.
As we’ll see on this list, eating insects is a common practice around the world. That’s because insects are plentiful, high in protein, and easy to cook.
In Southeast Asian jungles, one insect that’s on the menu is hand-sized tarantulas and smaller scorpions. And they taste pretty good when fried.
I first sampled these crunchy critters back in 2010 when visiting Cambodia. The tarantulas really are massive. My biggest hangup wasn’t eating spider, in general, but feeling a little bad about its death. (I’m a huge fan of arachnids.)
If you’re a little spooked about eating fried tarantula or scorpion, let me assure you: they’re crispy, seasoned, and delicious. So long as you can get over their shape.
Mopane Worm (Southwestern Africa)
This big (and gorgeous) caterpillar can be found throughout central, southwestern, and southern Africa.
Just like the grasshoppers in Mexico and tarantulas in Southeast Asia, mopane worms are often fried and served up crispy.
But depending on local tastes in South Africa, Zimbabwe, and Botswana, you might see them eaten raw (just squeeze out the guts), boiled, or in stews and porridges. Like all the other insects mentioned on this list, mopane worms are a great source of protein.
Balut (Southeast Asia)
I promise—this is the last delicacy from Southeast Asia.
Balut, like durian, you may have heard of before. Balut is usually a duck egg with a semi-mature fetus inside. Depending on where you travel, the fetus might be more or less developed—but they don’t have feathers yet.
My apologies if that’s a bit morbid for you.
I think balut will only be a viable option for foodies who have had this on their radar for a while—and probably have a serious love of eggs. But you need to be very careful when eating balut, as there are some health risks involved.
For that reason, I’d suggest buying one of these from a trusted Asian vendor in the US. If you like the delicacy, add it to your bucket list the next time you’re in Southeast Asia.
Hákarl (Iceland)
Many northern nations have taken to fermenting fish so it lasts longer.
I mentioned a potent type of canned herring that the Swedish like up top (surstromming), which I’m guessing is similar to canned herring throughout Scandinavia and the Baltic region.
But Iceland’s hákarl is a little different.
Rather than ferment and cure herring, Icelanders use sharks. I haven’t sampled hákarl delicacies before, but it’s apparently just as pungent as durian. This national dish is eaten during major festivals, including þorrablót.
Casu Martzu (Sardinia)
Cheese lovers—prepare yourself.
Casu Martzu is a sheep’s cheese made in the countryside of Sardinia. It’s unlike its contemporaries for one key reason: it’s infused with larvae.
Producers carefully insert larvae of the cheese fly (I’m not joking, that’s what it’s called) into the wheel in order to spur on fermentation and break down fats. This leads to a creamy and pungent soft cheese.
Unfortunately, Casu Martzu has been banned thanks to this larvae. Though it’s still produced through Sardinia (and Corsica), and you may be offered a taste while visiting, it’s impossible to regulate the production and sale of cheese that has living maggots inside.
Totally understandable.
Grasshopper tacos (Mexico)
In Mexico’s south and southeastern regions, grasshopper tacos are known as chapulines.
Fried grasshoppers have been a common staple for centuries, serving as a popular snack. In fact, in places like Oaxaca, you might see street vendors and sports game vendors selling these.
One of the most popular ways to eat grasshoppers is in taco form. Because they’re fried, you won’t notice a very strong taste. They’re nutty and earthy, and very crunchy, making them a great starting point for fledgling foodies.
