This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

Even a local sports team pays homage to these white-crusted, savory spuds.

Though its home region has been split by war, love for this hearty pastry transcends borders.

A “royal rat” that's fit for a queen.

At Danish birthday parties, you can have your cake and decapitate it, too.

The ancestral soup of the Q’eqchi’ Maya packs heat and history.

Each batch begins with an apple tree overlooking Samuel Morse's grave.

You can still drink riesling and pinot noir from this medieval cellar.

The secret to Romania's hangover-busting soup is tripe.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

In the mountains of the Philippines, nuns raise funds with a sweet spread made from purple yams.

The Rwandan condiment is so spicy, it's served with eyedroppers.

Northeast Indian markets sell this glittery, sour fruit in bags with salt chasers.

This Southern church group favorite isn't Slavic at all.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

In the Peruvian jungle, some families still make this homemade spirit.

The decadent pastry almost outshines the Slovenian lake it's named for.

This savory “head and hooves” soup makes a hearty breakfast in Iran.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

On November 5, the British celebrate a thwarted assassination attempt with bonfires and deliciously dense, sticky gingerbread.

This tangy East Coast spread is becoming increasingly hard to find.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

A sweet, warm cocktail to chase away the chill of Andean nights.