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Cucamelon - The fruit from this climbing plant is the size of a grape but tastes like cucumber. They're normally eaten as an aperitif.

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Cucamelon - It's also known as mouse melon and Mexican sour cucumber.

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Cajeta - For those who have never experienced the deliciousness that is cajeta, it's a sweet, thick and syrupy sauce.

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Cajeta - The name "cajeta" comes from the wooden boxes (called "cajetes" in Mexican Spanish) that it used to be packed in. The sweet treat is a type of dulce de leche.

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Tongue, eye, and lip tacos - That's right! These parts of a cow are often overlooked, but they are extremely tender and make for a delicious taco filling.

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Tongue, eye, and lip tacos -

It's easy to understand why most diners would be put off this dish though! 

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Huitlacoche - Also known as Corn smut, fungus, and Mexican truffle, huitlacoche is basically a fungus that grows on cobs of corn.

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Huitlacoche - Corn that has this fungus usually costs about 50% more than unaffected maize.

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Monstera deliciosa - The fruit of the plant known as Swiss cheese plant, fruit salad plant, or Mexican breadfruit, has strong tropical flavors of pineapple, coconut, and banana. Its name literally translates as "delicious monster."

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Monstera deliciosa - But beware! If you take a bite out of this fruit before it is ripe, it will seriously irritate your mouth, throat, and skin. This is because it is highly acidic.

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Mezcal de pechuga -

Most of us will be familiar with mezcal, the distilled Mexican alcohol that comes from the agave plant. Mezcal de pechuga, however, is made using an extra round of distillation and raw meat!

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Mezcal de pechuga -

It's during this third extra distillation process that the mezcal producer hangs a raw chicken breast over the open distillation vat, allowing the vapors from the liquid to mix with the protein of the meat. This process apparently lends a fuller quality to the alcohol!

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Sal de gusano -

As you've read about mezcal, you need to know about its accompaniment: sal de gusano, or more literally, worm salt.

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Sal de gusano -

The "salt" is made from dried maguey worms that are toasted, ground up, and then blended with salt and tree chile.

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Chinicuiles - The same red maguey worms, known as "chinicuiles," are an ancient delicacy.

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Chinicuiles - They have been used to add flavor to salsas, tacos, tamales, and sweets since pre-Hispanic times. Watch out though, they are quite calorific!

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Menudo - This is a traditional Mexican soup, made with red chili and beef stomach or tripe.

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Menudo - This is without a doubt one of the best hangover cures out there.

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Chicharrones -

Craving a snack? Try some fried pig skin!

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Cueritos -

Chicharrones are also known as "cueritos," which literally means "little leathers," when they are pickled in vinegar.

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Chapulines - "If it runs, flies, or hops, straight to the pot," reads and ancient Mexican food proverb, and grasshoppers are no exception!

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Chapulines - These insects actually have double the protein content of meat.

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Escamoles - Ant larvae are the Mexican equivalent of caviar: a real delicacy.

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Escamoles - They also act as a powerful aphrodisiac.

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Guapinol or jatoba - The English name for this food is Stinkingtoe, and the fruit's unique defense mechanism is to blame for this. Not only does it smell of feet, but its shell is extremely difficult to penetrate.

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Guapinol or jatoba -

The flesh tastes like powdered milk, with touches of Parmesan cheese and herbs. It's often used in baking, or for making a a type of refreshing drink.

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Tepache -

This cocktail is made from fermented maize, pineapple peel, and brown sugar.

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Tepache -

It contains a small amount of alcohol and also healthy probiotics.

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Torta ahogada - Soggy bread never tasted so good!

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Torta ahogada -

Originating from Jalisco, "torta ahogada" is basically a meat sandwich swimming in tomato sauce.

See also: 30 Midwestern recipes you need to try

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