Glad to hear this. I always thought Foster’s was swill, along with LaBatt’s and Molson. The latter is part of Coors now, which is also in the swill category.
I have been given many bags of moose meat in my time. Most suitable for jerky.
In Australia, a companion was foolish enough to order Fosters. Bartender scowled, then told my friend “I guess you like the taste of piss”. 
Goat can be tasty. Watch out for the bones.
My dad used to cook Chinese food, and sometimes he included fish air bladder as an ingredient. (It’s what evolved into lungs in land animals. Fish use it to maintain neutral buoyancy at their preferred depth.) I wouldn’t go so far as to say they are delicious – they don’t have a lot of flavor, really – but I will say they were a pleasant part of many dishes I ate as a child.
I recall The Stinking Rose in San Francisco’s North Beach - our chef SIL took us there to freak us out. Every dish contained onions and/or garlic. I think Rice-A-Roni was on the menu, too. 
Tour buses parked outside. Customers were definitely not locals - I lived in SF for years and can recognize City-ites. I felt almost embarrassed there.
Do Seattle-ites ever dine atop the Space Needle or is that for tourists only?
Probably. It’s like Voodoo Donuts in Portland. They’re pretty mediocre, IMO, but tourists line up around the block to get them.
The Stinking Rose LA is very good and serves an excellent prime rib and garlic martini.
Pulykammel @14: Thank you. I’ve added it to my goat bucket list.
When i visited, local friends took me there. They said they’d been before. So yes, it’s attractive to tourists, but at least some locals go, too.
I brought back a can of escargot from a Paris supermarket. Sautéed in butter and garlic, they tasted just like… chewy butter and garlic.
Drop me a PM if you do go.
Not a native, but deep dish or stuffed pizza is something I usually only order 2-3 times in the winter. It’s way too heavy for summer unless I’ve got guests visiting.
I went there decades ago (The Rose). I liked my entree. I also tried garlic ice cream, which definitely belongs on this list. The first taste is vanilla, but then the aftertaste of All the Garlic pulls into the station and doesn’t leave. It was awful.
That’s always been the point as far as I’m concerned.
As for Rocky Mountain Oysters: The Clinton Testicle Festival got shut down due to drunken debauchery, so eating bull testicles and getting drunk was likely popular with the locals to some extent. Probably mostly the getting drunk part, but I’ve had fried testicles and they’re good. It’s true they’re only on the menu at very, very few restaurants in Montana, though.
I’ve eaten Iquana a few times in the Caribbean. A few wild iquanas are caught, chopped up, and stewed. Locals wouldn’t bother, as you have to work hard for the bits of meat you gnaw off the bones.
If any of you come to South Africa, let me assure you we do not do this. The local dishes we push on foreigners are the same stuff we eat ourselves. We don’t really have any “trick” foods, and the things that aren’t regular modern Western fare and might freak out some people, like smileys (sheep’s heads), *are *actually eaten by many locals.
Malort.
Just a dirty trick Chicago plays on newcomers.
I just checked my “List of Sentences I Expected to Read in This Lifetime,” and nope, this one wasn’t there.
I’m convinced that Italy’s live-jumping-maggot cheese fits the OP.
If you refer to ‘Casu Marzu’, first time I heard of it was a while back, from a co-worker with deep family roots in Italy, who related how his relatives would eat this cheese with maggots for special occasions (he would too when he went to visit them). Thought he was 'BS’ing until I looked it up and learned there was such a thing, so at least some native Italians do eat it.
It’s good in street tacos too. I look for Birria to make sure they are authentic. So is Lengua. Both are far better than chicken.
Now, serve me dog meat as a joke, and you’re gonna get a bowl of hot soup poured in your lap.
In Baja the tiny 7oz bottles of beer are for tourists only, afaik.
Are lots of bones and bones in unexpected places simply something that comes naturally with goat? I’ve only had goat in two places, and thankfully one of them turned out to be boneless, but the other is one of the signature entrees at an Indian buffet and is always on the menu, with plenty of bones. I like the taste but I hate having to work so much for so little meat and sometimes getting a tiny bone along with my tiny forkful.