In January I’m going to Costa Rica and have made a list of fruits and veggies I want to taste:
Costata Romanescu - like a large zucchini
Peijibaya - palm fruit
Hearts of palm
Mammon chino fruit
Sapodilla fruit
Pejivalle is a wonderful thing. Hell, just eating a typical breakfast and bringing home a bottle of Lizano is a wonderful thing.
Poutine. It doesn’t really appeal to me.
I’ve never had colcannon (mash with kale or cabbage), crubeens (pigs’ trotters), boxty (type of potato pancake), coddle (almost like a breakfast stew), or Irish stew. I also can barely stand the taste of Guinness.
Deer are shooting hordes of mad-eyed rednecks into extinction? Awesome. Nature always finds a way!
That is a shame. It’s damn good.
I suggest you also find a road side market that has a bunch of bananas hanging. They will likely be smaller than what you are used to, but the difference in flavor in what you get is similar to the difference between a store bought tomato and one picked off the vine in the summer.
In Scandinavia, too. It’s called “glögg” in Sweden (not sure about the other countries).
For me… Never tried Rocky Mountain Oysters, but that’s about all I can think of in the US. Never tried snake blood in Taiwan, but I’ve had fugu in Japan.
It’s like mashed potatoes, but good.
Gator literally tastes just like chicken. It’s the only meat in the world that lives up to that cliche.
I’m in TX and have never eaten:
Menudo, because tripe is inedible by those who aren’t starving.
Frito pie, because it’s a snack food, not an ingredient.
A whole bunch of other nasty casseroles composed of a bunch of packaged food dumped into a dish and baked. I tried a couple, to be polite, but they taste like salt, grease, and just not giving a shit.
Bbq ribs, because I’d rather eat other kinds of bbq.
Frozen Margarita (with or without a Corona upended in it), because the nonfrozen ones are too acidic and sweet.
Prairie oysters/mountain oysters/fill in the blank fries, whatever they call them around here. I have yet to eat an organ meat I like, so why try another. Plus, they’re balls.
Nuh-uh! Pricy chicken! But yes, it really does.
From the Florida area, conch fritters are great. Grouper is kind of plain, but fine.
I haven’t eaten the tripe tacos at the local place, but I have had tacos made with lengua (tongue), cabeza (head/face), and birria (goat meat). Tongue and goat are good, I don’t remember cabeza but then I don’t remember hating it. And I wimped out on Rocky Mountain oysters because I didn’t have time to drink enough first! But these aren’t local per se, you can just find them.
Currently living in the South, and older & therefore less inclined to try new things that have no appeal to me:
Grits: starch belly-filler, as devoid of nutrients as white clay.
Chess pie: basically pecan pie with white instead of brown sugar, and no pecans.
Brunswick Stew: sugary hash with corn kernels
BBQ: meat with syrup.
When I was younger and more open, I lived in Hawaii. I tried laulau (a hunk of fat wrapped in a steamed taro leaf), poi, and manapua (steamed sweet bun with sugary meat filling): each exactly once.
Blasphemy! Grits are great, especially cheese grits. I usually have them for breakfast a couple of times a week.
I’m from Alabama and I’ve never had:
Chitlins (chitterlings)
Souse
Pig feet
Chicken gizzards
I’ve live in N.C. for 35 years and have never had chittlins(smelled 'em, though.:eek:)
You must have had the heretic Western ketchup sauce. Eastern vinegar based sauce is da bomb.
Same here. It looks disgusting.
I would starve to death before I’d ever eat gefilte fish. It looks like something you’d pull out of a clogged toilet.
I’ve told my wife I AM GOING to buy lambie before we leave and go to the USA, and she is going to help me cook it. 
She just goes “disgusting” and claims to know nothing about lambie, or want to cook lambie.
I am like at what other point in my life will I encounter cheap and fresh lamvie?
*Conch snails.
Doesn’t it sort of make you wonder who was desperate enough to eat something that they discovered you need to skin it and pound it until it is paper thin, then slice it into ribbons before cooking…
Venison. Seems like everybody around here hunts. Friends and relatives have freezers full of deer meat, as well as stockpiles of dried sausage and jerky. My neighbor cans it. Nuh uh. Nope.