Bizarre Cultural Foods You Won't Find In Your Local Restaurant

Haggis

Haggis is a Scottish pudding made of the heart, liver, and lungs of an animal, often sheep, as well as oats, onions, and beef or mutton suet. It is also seasoned with a variety of spices and then cooked encased in a sheep's stomach Though natural sheep stomach is still used today, synthetic casings are also quite common when it comes to haggis. It sounds quite disgusting, but those who eat it say it is quite nutty and savory. sheep heart, liver, lungs, oats, and onions. It can be used as stuffing, but can also be fried as a black pudding for breakfast, or even just eaten with a heaping portion of mashed potatoes.

Escamol

Escamol, found in agave plants in Mexico, is the larvae of ants once consumed by the Aztecs and it continues to be eaten today. The ant larvae feed on the roots of the tequila and other agave plants. Fried with butter, this grain-looking side dish can go with almost any Mexican entrée thanks to its nutty taste. Although it looks quite a lot like rice, escamol is said to have a texture similar to that of cottage cheese. The nutty taste associated with escamol is a compliment to a variety of dishes. Escamol is mostly consumed in Mexico City and surrounding areas.