Unusual Foods Around the World: Bizarre Delicacies and Cultural Experiences

Originally published as 17 unusual foods, now expanded with even more global delicacies

Unusual foods around the world are traditional dishes that may seem strange to outsiders but are commonly eaten within local cultures. These foods develop from history, survival, and available ingredients, including insects, fermented foods, and animal organs. What is considered “weird” depends entirely on cultural perspective. You can explore more global cuisine in our Food by Country guide.

One of the greatest pleasures of traveling is experiencing the incredible diversity of global cuisine especially dishes that might seem unusual or even shocking to Western palates. However, in the Western world we have as many “weird” foods as the rest of the world. As food-loving travelers, we’re always on the hunt for unique flavors and culinary traditions that tell the story of a place. After all, food is more than just sustenance; it’s a window into culture, history, and local life.

Why “Weird Food” Isn’t Actually Weird

We often get asked about the most bizarre foods we’ve encountered on our journeys. While we haven’t tried everything, we firmly believe that no dish should be labeled “weird” without giving it a fair chance. What seems strange to one culture might be a daily staple or even a delicacy in another.

Of course, calling something “weird food” can be a bit judgmental. Many Westerners don’t realize how much food preferences have evolved over time. What we consider unusual today might have once been a necessity peasant food born from scarcity or a luxury reserved for the elite. Take lobster, for example: once dismissed as “poor man’s food,” it’s now a high-end dining staple.

So, before dismissing a dish as strange, why not embrace the adventure? You might just discover your new favorite meal or at least a great story to tell. After all, isn’t that what travel and eating! is all about?

Would you dare to try some of the world’s most unusual foods? Let us know in the comments!

Silkworm Larvae in South Korea: Traditional Korean Street Food (Bundaegi)

One of the most unusual foods I’ve ever eaten was silkworm larvae, aka bundaegi, in South Korea.  You can find it canned in most supermarkets but old women cook it on the street in giant vats of a fragrant brow broth.  They smell worse than they look and they don’t look too appetizing but they taste surprisingly nutty.  If you can get past the smell they taste surprisingly not bad.  I wouldn’t say they are delicious masheketa but they are definitely a good source of protein and dirt cheap! So be sure to put the cup up to your mouth and drink in these bugs when you visit South Korea. Contributed by Mike of Live Travel Teach.

Cuy in Peru: A Traditional Andean Delicacy

We knew the moment we arrived in Cusco, Peru that we’d have to decide whether we wanted to try the local specialities of the Andes: alpaca and guinea pig. It was fairly easy to say yes to the first, as we treated it like mutton. But the latter was a much more difficult decision.

It was horrid. It showed up on our table propped up on a pile of potatoes and looking like it was screaming as it was cooked, its little claws and other features still very much intact. The restaurant quickly diced it up for us, but we had to ask them to get the head out of our sight before we could bring ourselves to dig in.

The meat was tougher and more sinewy than we expected and there was more fatty skin than meat. Thank goodness we’d ordered another dish as well so we could have another flavour palette and switch on and off with the guinea pig. We ate 80% of the guinea pig, but we just could not get ourselves to like it. I don’t regret trying it, but these days, I do feel a little guilty every time I see a pet guinea pig. Contributed by Rowena A Nomad on the Loose 

Cobra Snake in Vietnam: A Unique Cultural Food Experience

While in Vietnam years ago I came across an opportunity to eat a cobra snake. A real delicacy and supposedly something that gives you superhuman vitality is eating the heart while it is still beating. After catching the snake and beheading it, the chef dropped the heart into a shot of vodka still beating and I shot it. Did it work? Not sure but I’m here to tell the tale and life has been as exciting if not more so since doing it. Would I do it again? Sure. Written by Rob at Stop Having a Boring Life

Duck’s Feet & Liver Pancake in Kuala Lumpur: Malaysian Street Food and Texture-Based Cuisine

If you find yourself in Kuala Lumpur, and you enjoy eating duck, then I highly recommend a visit to the famed Sze Ngan Chye cart. This little business is an institution in Kuala Lumpur and can be found on Petaling Street, the main thoroughfare of the city’s China Town. For the last 50 years, from the humble cart that has certainly seen better days; the Choong family have been serving up some of the tastiest and most moist salted roast duck.

The tasting experience is interesting. The rich and succulent flavour of the sauce permeates the parcel, and although the flavour profile doesn’t change with each bite, the texture does as you move through the soft liver, the feet, and the chewy intestines. I found the taste quite pleasing, but the texture is an acquired experience, especially the intestines that were “stringy” in places. Written by Markus from The Roaming Fork.

Sannakji in South Korea: The Famous Live Octopus Eating Experience

When I lived in Seoul, South Korea for a few months, I got to know the Korean food culture quite well and soon learned about one of the local delicacies – living octopus! Obviously, I was quite reluctant to try this dish, but in my last weeks in the country, I felt like it was part of the real cultural experience and I should give it a try.

I was a little bit afraid to try, especially since I’ve learned that quite a few Koreans die every year from eating living octopus – if you don’t chew enough, tentacles might get stuck in your throat and you’d choke! After having a small piece in my mouth, I chewed as much as I could before swallowing. The texture was weird, although the taste was not very strong and extreme. It was an interesting experience. However, I have to admit that I might rather prefer simple, boring sushi next time. Written by Patrick from the German Packpacker

Percebes in Portugal: Rare and Dangerous-to-Harvest Seafood Delicacy

My kids, Lou Lou and Jaf are self-pronounced kid-foodies whose motto when it comes to food is to try anything once and then form an opinion on it. We’ve travelled the world and tried a lot of weird food things…from black garlic in Japan to snail soup in Morocco, but the most unusual food that we’ve tasted so far has to be, Percebes, a rare seafood delicacy popular in Portugal

Percebes or goose barnacles are crustaceans that live and grow on rocks and ships in the Atlantic Ocean. Percebes are considered to be a delicacy in both Portugal and Spain and are a rare treat because they’re quite dangerous to acquire; local fishermen have to make dangerous dives to scrape the barnacles off the sides of cliffs that plunge deep into the water and are constantly hit by waves.

We were lucky enough to try Percebes not once, but twice while we were in Portugal – once in Almoçageme at Adraga Restaurante and the second time in Lisbon at Cervejaria Pinoquio. They’re best served steamed with aromas of the ocean wafting through the air and splashing you in the face as you snap off the neck and suck on what’s inside. Written by From Lou Lou and Jaf at Pint Sized Gourmets

Crocodile, Woodworms and Frogs in the Philippines: Unusual Foods Rooted in Survival

When it comes to trying unusual foods, Asia has plenty to pick from! Some of the most unusual food items I have tried on my travels are woodworms, crocodile meat and frog legs during my time in the Philippines.

Crocodile farming is popular in The Philippines, and meat is an excellent source of protein. There are numerous ways that the meat is prepared, but my favourite dish was crocodile sisig, made from crocodile mince, which is quite tasty. The meat tasted similar to beef.

Woodworms are supposed to be eaten dipped in vinegar with some chillies on the side. They taste naturally smoky as they’re found within dead mangrove trees. They’re also slightly sweet and taste similar to oysters. When it comes to frogs, the legs are the only edible parts. They’re slightly tough and less tasty than chicken in my opinion. They were stir-fried with spices and chilli oil, and it was quite difficult to get the meat off the legs!

While at the time I wasn’t aware that the crocodile is an endangered species, it was the only time I did consume the meat and have since then avoided it. From Lavinia at Continent Hop

Chapulines, Ant Eggs and Worms in Mexico: Ancient Aztec-Inspired Cuisine

Right next to Teotihuacan – the famous archaeological remains near Mexico City, there’s one of these restaurants that don’t go unnoticed: La Gruta.

If you want to play tourist, try their Xoconostle margaritas, the homemade mole, chapulines crickets and grasshoppers, escamoles ant eggs, white worms, huitlacoche and quelites quesadillas, ram barbecue and elote cake for dessert. From Inma at A World to Travel

Grilled Chicken Buttholes in Taiwan: Night Market Street Food Without Waste

I was in town to visit one of my favourite foodie friends and he did an incredible job of organizing an overview of the city for us. We tried everything from street noodles to Michelin-star restaurants.

One night he took us to Shilin night market, the largest and most famous night market in Taipei. There we found carts selling everything imaginable. One cart we found was offering skewers with a translation that said “chicken anus”. I thought maybe the translation was incorrect until my friend told me that no, in fact, they were offering grilled chicken buttholes on a stick.

They didn’t think I would try them so of course, I had to, for the photo if nothing else. The actual taste wasn’t that bad- grilled meat is grilled meat. Mostly it tastes about the same. But years later I’m still left wondering- what was the crunchy bit? Nathan from Foodie Flashpacker

Balut in the Philippines and Hákarl in Iceland: Extreme Traditional Foods Around the World

Balut Philippines

If you’re looking for a true Filipino street food adventure, balut is the ultimate test of bravery. This fertilized duck egg, with its partially formed embryo inside, is a beloved late-night snack. Crack the top, sip the broth, then sprinkle a little salt or vinegar before digging into the rich, creamy yolk and tender duckling. Locals swear by its energy-boosting properties just don’t look too closely if you’re squeamish!

Hákarl Iceland

Viking traditions live on in hákarl, Iceland’s infamous fermented shark. The Greenland shark’s toxic meat is buried for months to break down its urea, resulting in a pungent, ammonia-rich delicacy. Brave eaters compare the taste to very strong blue cheese with a lingering fishy punch. It’s often chased with a shot of brennivín Icelandic schnapps to help wash it down. Not for the faint of nose!

Century Egg in China and Surströmming in Sweden: Fermented Foods That Challenge the Senses

Century Egg China

Don’t let its eerie appearance fool you century egg is a Chinese delicacy with a cult following. Preserved in clay and ash for weeks, the egg transforms into a dark, jelly-like treat with a creamy, sulfuric yolk. Some say it tastes like hard-boiled egg with a funky, cheese-like twist. Sliced over congee or paired with pickled ginger, it’s an acquired taste worth exploring.

Surströmming Sweden

Widely considered the world’s stinkiest food, Sweden’s surströmming is fermented Baltic herring with a smell so potent it’s often opened underwater to contain the odour. The taste? Intensely fishy, salty, and sour best enjoyed on crisp bread with potatoes, onions, and sour cream. Just make sure to eat it outdoors unless you want your kitchen to smell like a fishing dock for weeks!

Rocky Mountain Oysters in North America and Tuna Eyeballs in Japan: Using Every Part of the Animal

Rocky Mountain Oysters USA/Canada

Don’t be fooled by the name Rocky Mountain oysters are not seafood! These deep-fried bull testicles are a cowboy delicacy in the American West, with a mild, slightly gamey flavour and a tender-chewy texture. Often served with cocktail sauce or ranch dressing, they’re a staple at rodeos and county fairs. A true test of your adventurous eating spirit!

Tuna Eyeballs Japan

In Osaka Japan, no part of the fish goes to waste including giant tuna eyeballs. Steamed or simmered, these massive orbs have a texture similar to squid or octopus, with a rich, fatty flavour. They’re often served in izakayas Japanese pubs as a savory, slightly gelatinous snack. A little unsettling at first glance, but surprisingly tasty!

Witchetty Grubs in Australia and Fugu in Japan: Survival Food vs High-Risk Delicacy

Witchetty Grub Australia

A protein-packed bush tucker treat, witchetty grubs are fat, wood-eating larvae traditionally eaten raw or lightly roasted by Indigenous Australians. When cooked, they’re said to taste like buttery almonds with a slightly earthy finish. High in nutrients, they’re a survival food turned gourmet curiosity. Would you try one live, or opt for the roasted version?

Fugu Japan

Dining on fugu pufferfish is like playing culinary Russian roulette one wrong cut can mean a lethal dose of tetrodotoxin. Only licensed chefs can prepare this delicate, thinly sliced sashimi, which has a subtle, clean taste and a slightly chewy texture. It’s the ultimate high-stakes delicacy would you risk it for the experience?

Bird’s Nest Soup in China and Casu Marzu in Italy: Luxury Foods and Controversial Traditions

Bird’s Nest Soup China/Southeast Asia

One of the world’s most expensive foods, bird’s nest soup is made from the solidified saliva of swiftlet birds. The nests are painstakingly harvested from caves, then simmered into a delicate, slightly sweet broth with a gelatinous texture. Prized for its supposed health benefits, it’s a luxury dish fit for emperors and modern-day foodies with deep pockets.

Casu Marzu in Italy

Italian cheese is known worldwide. I’m sure you’ve tried Mozzarella or Mascarpone before. But have you ever heard of Casu Marzu? It is a special type of cheese, that originally comes from Sardinia. It also has different variations across other Italian regions.

This traditional sheep milk cheese has a very interesting making process. Casu Marzu is created by fermentation and decomposition, which is brought about by the digestive action of the live larvae. The insects are introduced to the cheese, which helps to break some of the cheese fats and makes it really soft. Sounds yummy, right?

The cheese is considered a delicacy in Italy and it was specially prepared following the old family recipe. I didn’t want to be rude and my curiosity won, so I decided to try a bit of it. I examined the tiny piece thoroughly before eating it, making sure, that all the larvae are gone from it.

The cheese was quite tasty and had an interesting texture. When my Italian hosts were cutting a piece off, we could see the moving worms at the top of the cheese block. Some people clear the larvae before consuming the cheese, as I did, but others decide not to. It’s still safe to eat the cheese like this. Agnieszka from Woldering Around

Alpaca in Peru: When Local Food Doesn’t Meet Expectations

My husband and I spent 2 months in Peru without ever trying Cuy. Alpacas are arguably cuter than guinea pigs, but we’d read that they’re only ever eaten after they’ve lived long, fruitful, happy lives because they’re used for fur and labour until then. So we felt less guilty eating an alpaca than a guinea pig. We had just failed our Inca Trail trek and were killing time in Ollantaytambo before heading to Machu Picchu when we wandered into a small restaurant and saw a familiar dish on the menu: Lomo saltado, a delicious traditional Peruvian stew. Only this time, with alpaca. So we thought, what the heck. We tried it.

And you know what? It was tough, chewy, and gross. It tasted exactly like you’d expect old alpaca to taste like. Scratch this one off your must-try list and go hug a fluffy live alpaca instead! Lia and Jeremy from Practical Wanderlust

Arctic Edibles in Canada: Traditional Indigenous Survival Foods

Spending time in the Canadian Arctic, the local food scene isn’t exactly what one might think of nor is it easy to discover. It consists of traditional indigenous foods from the land, harvested for centuries for survival and prepared simply if at all. Over the course of 2017, I was lucky enough to try a few since it’s not a simple matter of going to a market or restaurant.

Seal is eaten often raw, boiled and fried, but the most interesting would be the raw brain. ‘Inuit ice cream’ as they called it, it was chopped up like tartar almost immediately after the kill. A snack while butchering the rest, the metallic taste of blood lingers, leaving a tingling sensation on your lips. There is a mild nuttiness and a smooth creamy texture, it is quite pleasing on the palate if you can remove the idea of what you are eating from your mind.

Muktuk or Maktaaq is the skin and first layer of blubber on the narwhal, beluga or bowhead whale.  Muktuk is craved by the Inuit population and is vital to their diet containing more vitamin C than an orange. Quite often frozen, this year I got a taste fresh off a kill. Neutral in flavour, anyone who enjoys sushi would like this. BUT, there is a textural issue. The layer of blubber almost melts in your mouth leaving an oily residue and the skin is like hard rubber.

Here is one that I’m sure angers a few. Polar Bear is something I never thought I would eat until well, I had a bag of freshly butchered meat from a hunter. Hunted sustainably and only by the Inuit population, it’s rare to get the chance to eat this food not being a local. The meat/fat needs to be boiled for 2-3 hours minimum to become edible at which point it shreds like that of a pulled pork and the flavour I describe as fishy pork if you can wrap your head around that. The fat is pungent but eaten together it is quite pleasant. Jason from Edible Adventure Travel

More Weird Foods Around the World You Should Know About

Escamoles from Guanajuato, Mexico

Escamoles ant eggs may seem disgusting at first glance, but they are actually quite tasty! In Guanajuato, Mexico, escamoles are considered a delicacy and are widely known as Mexican caviar.

These edible larvae are harvested from the roots of agave plants, which are only grown in a hot and arid climate. Because they are difficult to collect and are only available between February and May, escamoles can get very expensive.

Oftentimes, escamoles are pan-fried with onion and chilli and eaten by themselves. Or you can also add them to tacos or omelettes. They have a surprisingly nutty and buttery taste. Next time, you’re in Guanajuato or Central Mexico, you gotta give it a try! Cat and Kev from For Two Plz

Fried Hornets in Northern Myanmar

Trekking in off-the-beaten-track locations and staying with the local folk’s means that you eat like locals.   We were trekking in Shan State, Northern Myanmar with another couple and a guide. Our dinner was communal and breakfast was in the open-to-the-elements kitchen. Black tea from the local plantation, eggs, vegetables and fried hornets. 

The Hornets on my plate had a slightly crunchy texture, they required a little chewing.  I knew my teeth were crunchy through a wing and a body part.  The taste was almost chicken-like, especially when drowned in hot sauce and mixed in with a fried egg.

The hornet is a subset of the wasp and eats pests like aphids.  They also have a sweet tooth and like sugar, tree sap and other insects, like bees.  They’re a big source of protein and the locals that we stayed with take their protein where they can find it.  And that’s a method supported by the World Health Organization (WHO), which recommends that we eat more insects.  Sarah and Nigel from A Social Nomad

Bugs in China

If anyone asked me to describe an unusual meal I would have to say a buffet of bugs in China. Like many countries, China has endured great famines. During these times of devastation and social upheaval societies struggle to survive, frequently eating whatever they can.  This has resulted in a culture that offers what Westerners would consider unusual foods, mainly insects, as a perfectly acceptable menu option.  But are these proponents of, shall we say, “creative cuisine”  way ahead of their time?  Perhaps.  It turns out that insects are low in fat and high in protein and fibre. Sounds like an advertising slogan for a modern-day protein bar.

On the other end of the economic spectrum are those that practice entomophagy, insect-eating for the fun of it. Renowned chefs are now experimenting with different insect recipes designed to appeal to the affluent tastemakers.   So don’t be surprised if the buffet of unusual foods you saw on a Chinese side street now appears in a fashionable bistro served with a side of sheep penis! Talek from Travels with Talek

Across the world, unusual foods appear in places you might not expect. In Lebanon, dishes like raw kibbeh (finely minced raw meat with spices) reflect deep culinary tradition, while in Poland, fermented soups like żurek and blood sausage remain local staples.

Ireland and the UK have their own surprising classics, from black pudding to jellied eels, both rooted in a “waste nothing” food culture. In India, street foods like fried insects in the northeast and spicy organ curries push flavour boundaries, while Iceland and Denmark continue strong fermentation traditions with dishes like hákarl and pungent cured fish.

Australia offers witchetty grubs as part of Indigenous bush tucker, while Cyprus and Greece serve delicacies like sheep’s head and offal-based dishes that are far more common than visitors expect. In Germany and the Netherlands, raw minced pork (mett) and pickled herring are widely enjoyed, while Portugal balances familiar seafood with more unusual options like barnacles and organ stews.

In the Balkans Slovenia, Croatia, and Bosnia hearty dishes like tripe soup and blood-based recipes reflect generations of rural cooking, while Malta and Cuba showcase resourceful cuisine shaped by history, using everything from slow-cooked offal to preserved meats. Together, these foods highlight a global pattern: what may seem strange at first is often deeply tied to identity, survival, and tradition.

Unusual foods around the world may seem bizarre at first but food is more than just sustenance it’s a reflection of culture, history, and survival. What may seem strange to one person is a cherished tradition to another. From fermented shark in Iceland to crispy tarantulas in Cambodia, these unusual dishes challenge our palates and expand our culinary horizons. Some are delicacies, others born from necessity, but all offer a fascinating glimpse into how different cultures make the most of their resources.

So, the next time you travel, why not step out of your comfort zone? You might just discover that “weird” food is surprisingly delicious or at least an unforgettable story to tell. After all, adventure tastes better when it’s unexpected!

Which of these would you be brave enough to try? 

Frequently Asked Questions About Unusual Foods Around the World

What are unusual foods around the world?

Unusual foods around the world are traditional dishes that may seem strange or unfamiliar to outsiders but are commonly eaten within local cultures. These foods often develop from history, survival, and available ingredients, including insects, fermented foods, and animal organs.

Why do people eat weird foods in different countries?

People eat unusual foods for cultural, historical, and practical reasons. Many dishes originated during times of scarcity, where nothing could be wasted. Over time, these foods became traditions and, in some cases, highly valued delicacies.

Are unusual foods safe to eat?

About This Article: This article features real food experiences from multiple travel writers who have personally tried these unusual dishes around the world. Each contribution reflects first-hand cultural encounters and authentic insights into global cuisine.

Most unusual foods are safe to eat when prepared correctly by experienced locals or reputable vendors. However, some dishes such as fugu (pufferfish) in Japan require licensed chefs due to natural toxins, so it’s important to choose trusted places when trying unfamiliar foods.

What is the weirdest food in the world?

The “weirdest” food in the world depends on personal perspective. Foods like balut (fertilised duck egg), hákarl (fermented shark), and insects are often considered unusual by Western travellers, but they are normal and even beloved in their home countries.

Should you try unusual foods when travelling?

Trying unusual foods is one of the best ways to experience a new culture. Even if you don’t enjoy every dish, it offers insight into local traditions, history, and daily life often creating some of the most memorable travel experiences.

These guides explore food as a living part of culture, from shared rituals and celebrations to everyday staples that anchor local life.

If you love food and travel here are some of my best foodie articles to read:

Global Food Guide

Unusual Foods around the World

Lebanese Food Guide

Where to eat the best food in Krakow

Food in Northern Ireland and where to eat it

Traditional Irish Food

What is a Full Irish breakfast?

British food – from jellied eels to fish and chips

Scottish Food – Haggis to Clootie dumplings

Welsh Food – Caul to Welsh Cakes

Jewish food and traditions

45 Armenian Dishes to try