The Best Foods You Said No To
It’s easy to skip over the ugly stuff on the menu, but that might mean you’re missing out on something unqiue and quite tasty. Some unappealing foods actually have depth, bold flavors, and loyal fans who swear by them. Yet, many people still skip them simply because of their appearance. If you’re curious about foods that look odd but taste oh-so-right, let’s take a bite into the unexpected.
1. Black Pudding
At first glance, it might stop you mid-bite. Black pudding, made from oats and pig’s blood, delivers a rich, savory depth. In the UK, it’s a breakfast staple loaded with iron and protein. Many even pair it with apples for contrast and brightness.
Ewan Munro from London, UK on Wikimedia
2. Escargot
Don’t let the snail shape fool you—escargot, baked in herbed garlic butter, feels more like dining on tender mushrooms. Lean and protein-packed, it’s been loved in France since Roman times. One bite often flips hesitation into delight.
3. Fermented Tofu
Don’t judge this pungent cube too quickly. Aged in rice wine and brine, fermented tofu turns creamy and bold. Often spread on rice or used in dipping sauces, it delivers depth similar to blue cheese with a sharp, tangy kick.
4. Century Egg
Cracked open, a century egg looks like a Halloween prop. Yet this preserved delicacy surprises with its creamy green yolk and bold umami flavor. Eaten in China for centuries, it’s often served with pickled ginger to balance the richness.
5. Smalahove
A whole sheep’s head on a plate might seem shocking, though in Norway, it’s festive fare. Smalahove is roasted and served with rutabaga and potatoes. Cheeks and tongues are favorites for their tenderness, and the meal honors rustic traditions.
6. Hakarl
This fermented shark from Iceland makes a strong first impression with its ammonia-rich scent. Once cured, it becomes a chewy, briny tradition often eaten during winter festivals. Locals consider it a rite of passage worth embracing.
7. Blood Tofu
The name alone sounds gross. However, blood tofu, made from pig or duck blood, offers a silky, custard-like bite that absorbs surrounding broths beautifully. Found in Asian hot pots, it’s rich in iron and wonderfully warming.
8. Surstromming
This Swedish fermented herring is famous for its extreme smell. When paired with flatbread, potatoes, and onions, the intense saltiness softens. It’s been eaten outdoors for generations and has become a cultural experience all its own.
9. Menudo
With tender tripe in a rich chili broth, menudo might not win beauty contests. Still, it’s a beloved dish across Mexico. Simmered for hours with hominy and herbs, menudo is a comforting cure for hangovers and Sunday blues.
David Martin Davies on Wikimedia
10. Chitterlings
Known as “chitlins” in the American South, these pig intestines carry a strong smell during cooking. After being cleaned and stewed, they turn tender and rich. Traditionally served with vinegar or hot sauce, chitlins hold deep cultural significance.
OLD SCHOOL CHITTERLINGS by OLD SCHOOL SOUL FOOD
11. Pickled Herring
This fish, swimming in vinegar and spices, smells like a punishment, but it brings a buttery, tangy bite. Popular in Northern Europe, it’s rich in omega-3s and often served on rye bread. That salty-sweet mix wins hearts over time.
12. Fried Tarantulas
Who would eat spiders, right? But with crunchy legs and all, these Cambodian snacks surprise many with their mild, crablike flavor. Often dipped in chili or sugar, they’ve been eaten since wartime shortages. Packed with protein and zinc, fried tarantulas have become a must-try on many foodie bucket lists.
13. Sardinian Bottarga
This cured fish roe is pressed into wax and shaved like Parmesan. Its salty taste adds instant umami to pasta or toast. Called the “Mediterranean caviar,” bottarga dates back to Roman times and remains a treasured treat across the region.
14. Casu Marzu
With live maggots breaking it down, this Sardinian cheese is unlike anything else. The result is a creamy spread with an intense flavor. Though controversial and banned in many places, fans love pairing casu marzu with rustic bread and bold red wine.
15. Balut
This fertilized duck egg might seem questionable. But once cracked, it reveals a blend of rich broth flavor and soft textures. In the Philippines, balut is often enjoyed warm with salt. It’s nutrient-dense and widely seen as an energizing delicacy.
16. Mopane Worms
Harvested in Southern Africa, these caterpillars are fried or dried as a protein-rich snack. They crunch like chips and carry an earthy, roasted flavor. Mostly served during festivals, they’ve nourished generations and are gaining attention in sustainable food circles.
17. Tiet Canh
This Vietnamese specialty uses fresh duck blood mixed with herbs and fish sauce. Served chilled in a gelatin-like form, it’s a dish reserved for special occasions. Often paired with sticky rice, it’s high in iron and served immediately after preparation.
[Petr & Bara Ruzicka on Wikimedia
18. Lardo
These are thin slices of pork fat that Italians have turned into a melt-in-your-mouth treasure. Aged in marble with rosemary and garlic, lardo softens on warm bread like butter. The flavor is herby and deeply indulgent.
19. Chicken Feet
Bones and tendons don’t scream “comfort food,” but in many cultures, they absolutely are. Simmered until soft or fried until golden, chicken feet offer collagen and chew. In dim sum parlors and soups, they bring surprising depth and richness.
20. Tripe
As the lining of a cow’s stomach, tripe doesn’t exactly sound appealing. Yet, slow-cooked in soups like menudo or pho, it turns tender and flavorful. Full of nutrients like B12 and selenium, tripe has long been part of Latin and European traditions.
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