16 International Foods That Sound Gross But Are Actually Good
I remember when I was a kid, I heard my mom talking about making sweet potato pie. At first, I thought it sounded really weird for a dessert. I was used to having salt and butter on my sweet potatoes and something savory like roasted chicken, but baking it into a pie sounded strange to my immature taste buds. After much convincing, my Mom persuaded me to try it, and to my surprise, I loved it and asked for seconds!
We’ve all experienced foods that sound kind of gross at first, but once you try them, they blow your mind. Everyone has cultural blind spots and ways that we’re used to doing things because of where we live in the world. But food is an amazing way to broaden your horizons. Food brings people together over things that might seem strange at first. Keep an open mind and try some of these international foods that might seem odd but are actually amazing!
1. Japan: Tuna Eyeballs
Believe it or not, it’s exactly what it sounds like—tuna eyeballs! Imagine a tennis ball-sized tuna eyeball cooked and served as an appetizer or bar snack. Don’t worry, you don’t eat the whole thing! The tough outer layer is usually too chewy, but the inside gets soft when cooked.
It tastes surprisingly mild; most people compare it to squid, mussels, or even hard-boiled eggs. Cooked in flavorful broths with soy sauce or sesame oil, they’re a unique treat, sometimes paired with “tuna’s tears,” a soju and raw tuna lens drink for those who dare!
2. Philippines: Grilled Chicken Butt
Filipinos are masters of “waste nothing” cooking, and this dish proves it! Chicken butt isn’t exactly an appetizing term, and many cultures avoid this part of the animal. But this chicken part is actually a tender, flavorful piece of meat with crispy skin.
Grilled to smoky perfection after marinating in a sweet and savory sauce, it delivers a burst of deliciousness in every bite. Pair it with a cold San Miguel beer and spicy vinegar for the ultimate Filipino street food experience!
3. South Africa: Ostrich Burgers
Instead of ground beef, these burgers are made with—you guessed it—ostrich meat! Don’t worry–ostriches are raised for food in South Africa, just like cows in the US. Ostrich burgers are actually very similar to beef burgers.
They’re rich and flavorful but much leaner and lower in fat and cholesterol than chicken. South Africans love them with all the classic fixings—cheese, lettuce, tomato—or with local flair like chutneys, grilled pineapple, and spicy boerewors.
4. Italy: Funghi Trifolati
Fungus sounds…well, moldy? Not exactly appetizing. But mushrooms are fungi that we all eat regularly. Funghi Trifolati sounds like something dreamt up by a mad scientist, but it’s actually a delicious Italian dish made with wild mushrooms! Some people are scared off by the idea of wild-picked mushrooms, but professional mushroom hunters have been around for ages and are experts at their craft.
Wild porcini mushrooms are a rich and earthy delicacy that only come around for part of the year. Cooked with garlic, parsley, and a hint of spice, this simple yet flavorful dish pairs perfectly with pasta, polenta, or crusty bread. Give it a try and taste Italian tradition!
5. Belgium: Lengua
Lengua, which means “tongue” in Spanish, is a dish made from cow tongue. Yes, you read that right! It might sound and look unusual (look for it on the internet if you dare!), but many countries like Belgium can turn it into many gourmet dishes! I was scared the first time I tried tongue in a taco, but it tasted just like tender shredded beef with spices.
It’s a melt-in-your-mouth, super flavorful roast beef with a rich, meaty taste that absorbs the seasonings it’s cooked with. Lengua is super versatile—you can try it in tacos, stews, or even sliced thin on sandwiches.
6. Scotland: Cock-A-Leekie Soups
Despite the name, there’s no disgusting ingredient involved (phew!). Cock-a-leekie is just chicken and leeks simmered in a rich broth. The broth is savory and comforting, while the leeks add a slightly sweet onion flavor.
The soup can be enjoyed independently or with fresh bread for dipping. Cock-a-leekie soup is a staple in Scotland, a country known for its beautiful landscapes and majestic castles. This soup has been around since the 16th century, perfect for those chilly Scottish winters.
7. Mexico: Huitlacoche
Imagine fluffy corn kernels turning into dark, swollen blobs on the cob. Fungus on corn doesn’t exactly scream yummy, but that’s exactly what huitlacoche is. Plus, it has a fun nickname—corn smut. Looks aside, huitlacoche is a flavor explosion, described as sweet, savory, and earthy, with a delightful mushroomy texture.
It’s a delicious meat substitute in quesadillas, tacos, and other Mexican dishes, a great option for vegetarians or anyone looking to explore unique flavors.
8. Japan: Shirako
Have you ever heard of a food called “shirako” that literally translates to “white children“? Don’t worry, it’s not as scary as it sounds! This Japanese specialty is a creamy, melt-in-your-mouth seafood treat!
Shirako is fish milt (the male reproductive organs of fish, usually cod) with a rich, smooth texture and a subtle sweetness. It can be steamed, tempura-fried, or served raw on sushi.
9. Sweden: Blood Pudding
Don’t be scared—blood pudding isn’t just blood on a plate! It’s a special Scandinavian savory sausage-like dish (called blodpudding in Swedish) made with pig’s blood, flour, butter, and spices, sometimes with a splash of beer.
Rich, earthy, and surprisingly tasty, it’s like a firm sausage and often fried crispy. Swedes love it! They enjoy it for breakfast, lunch, or dinner. It’s a very common food; kids even eat it at school.
10. Scotland: Haggis
Haggis might sound unusual, but it’s a delicious Scottish dish made with sheep’s heart, liver, and lungs. Minced up with flavorful onion, oatmeal, spices, and salt, it all gets cooked together in a sheep’s stomach (though synthetic casings are more common now).
With a crumbly texture and a warm kick from the spices, it’s no wonder haggis is Scotland’s national dish. It is traditionally served with tatties and neeps—smashed potatoes and turnips—don’t be fooled by the funny names. They’re a perfect match for the haggis!
11. France: Frog Legs
Frog legs might sound like something slimy out of a swamp, but believe it or not, they’re a delicious delicacy enjoyed in many countries worldwide, especially France!
They call it cuisses de grenouille, and it tastes like a mix of chicken wings and fish—mild, tender, and slightly sweet. They’re often sautéed with garlic and lemon or battered and fried, making them crispy on the outside and juicy on the inside!
12. Poland: Pickled Herrings
The idea of two very pungent things mixed together, like fish and vinegar, might not be the most appealing initially. But trust me, the pickling mellows out the fishiness and creates a surprisingly pleasant flavor. Pickled herring, a Polish Christmas Eve staple, is also a popular bar snack with a salty, savory, and slightly sweet flavor.
Try it with sour cream, diced apples, and hard-boiled eggs—you might be surprised at how much you enjoy it!
13. Italy: Prosciutto With Cantaloupe
This might sound like an odd couple, but trust the Italians—Prosciutto and Melon is a delightful antipasto (appetizer) that’s anything but gross! I remember the first time I tried this enchanting combination when I was in Italy, and I couldn’t believe how much better the cantaloupe was in Italy than the ones I’d had in America.
The sweet, juicy, refreshing melon pairs perfectly with the savory, salty, uncooked, and dry-cured ham. This simple, classic appetizer is perfect for summer, enjoyed on a terrace with a cool drink, maybe some prosecco? Italians savor the pure flavors, making it a must-try for a true taste of Italy.
14. France: Escargot
Escargot is a fancy French word for snails. We don’t usually think of snails as food in the US, but the French know how to make anything taste delicious! If you’re picturing slimy garden snails or worms, think again. These snails are cleaned and cooked perfectly, then drenched in garlicky butter.
The snails absorb the rich, savory sauce, giving them a tender, chewy texture like mushrooms. In France, the best escargot comes from Burgundy vineyards, harvested in winter for the finest flavor.
15. Philippines: Balut
You might wrinkle your nose at this one, but hear me out! Would you dare eat a fertilized duck egg, incubated for 14-21 days, then boiled or steamed? That’s balut! Inside, you’ll find a developing duck embryo that’s shockingly good!
The broth is savory and slightly creamy, like a richer chicken soup. The yolk is buttery and delicious, and the developing chick adds a slightly meaty texture. Start with a younger egg for a milder experience!
16. Vietnam: Snake Wine
Ever seen a cobra chilling in a bottle of yellow liquid? That’s snake wine, a traditional drink in Vietnam and Southeast Asia. It might sound weird, but snake wine has a long history as a medicinal drink!
Made with a whole snake and rice wine, sometimes with added herbs or scorpions, it has a strong, earthy flavor with a fishy aftertaste. Be careful where you buy snake wine—improper preparation can be dangerous, so stick to reputable shops.
