The other post that is stuck in moderator hell… Again ghost mods feel free to move wherever you want.
I’m an adventurous eater and having grown in the Caribbean I grew up eating a lot of stuff you don’t normally find in your average American supermarket. I also travel a lot internationally so I LOVE trying out new stuff and I’ll eat ANYTHING you put in front of me at east once
For example, I LOVE Menudo or Panza as it’s known by some folks. Basically it’s a soup where the protein is cow stomach (tripe), a very mild tasting protein that will take on whatever flavors it’s cooked in very well. Classic Mexican menudo is made in a broth heavy with red chiles and hominy.
My wife will never cook it for me, or eat it for that matter, and since my grandma is not around to make her island version of it I have to depend on canned stuff. The “Juanita” brand is pretty darn tasty and I doctor it with a few dashes of Chalula (hot sauce) and a healthy squeeze of lime juice and that gets it as close to perfect as I need it for a quick lunch. Sometimes I crumple some tortilla chips into the bowl for some extra texture.
Game is a whole 'nother subject! I love all sorts of game meat and have been fortunate enough to try many domestic and foreign, including as you mentioned, Mountain Lion which is absolutely delicious!
I’ve also eaten snake and God only knows what the hell is in the Gumbo pots that I’ve ladled stuff out of in unnamed places in the Louisiana Bayous.
THIS was particularly tasty. Agave worms marinated in lime and Chile and then stir fried to crispy. Makes a hell of a taco!!! And I ate the whole bowl. Sent a picture to my wife who texted me back…
Pastel De Carna.
I asked for the recipe with my broken Spanish and I was told I probably cannot buy the meat at a butcher.
Best meatloaf I have ever ate!
Welcome to the community!! Growing up in NM (homegrown American ) in the country/farm we’ve eaten not only fresh chicken/eggs, but also duck eggs, and goose eggs! fresh Bread, fresh Tortillas, Fresh milk, fresh BEEF, fresh PORK, fresh Lamb, fresh Rabbit (raised), fresh grown vegetables (chili, corn, tomatoes, peas, lettuce, cucumber, squash, melons, watermelons…I could go on! OH!!! the good old days!!! Kept us out of trouble doing chores, growing/baling hay, irrigating/working the fields, quite the ranch we had/grew up in!! Now, all the farming is at the grocery store!
From a picky eater who ate no veggies, only pork, beef and chicken, sometimes fish, no seashells, I pretty much eat anything now.
My mom’s version of menudo (from menudencia, “entrails or innards of poultry or pork”) is a stew with liver being the key ingredient. I tried Mexican menudo for the first time about two years ago and it has become a Saturday morning favorite.
In southeast asia and the Philippines a balut refers to an embryonic egg that has been buried in sand and baked by the sun for 2 - 3 days. Bon appetite!
I’m not a terribly adventurous eater, but I’ve tried a fair number of things. One of the hardest things I’ve choked down is really not very “out there” at all. It was nothing but salmon egg sushi.
Now, bear in mind, I grew up in NY fishing trout streams with salmon eggs for bait. The look, texture, smell, it all screams bait to me.
The first time I went to Japan, I was traveling with a Japanese guy who had become a pretty close friend. He was excited to have me try all his favorite foods. It turns out, his absolute favorite was Ikura sushi, and he ordered us a big platter of all the finest dishes. He then went on to describe how much he loved feeling and tasting them pop in his mouth and run down his throat. Thankfully, the Japanese brew some wonderful beer. Also, thankfully, Salmon roe slides right down with mouthfuls of beer! I drank a ton of beer that dinner!
Welcome Edison2.
WOW !!! All this talk makes me feel like an even bigger SISSY when it comes to these things than I thought I was. No pun intended here but…I’m a gutless worm when it comes to trying new things to eat. And I’m sure the word “WORM” will have many a folk adding to the thread… Bon Appetit Ladies & Gentlemen, I hold no ill will to those with an adventure for new foods.
Embryonic egg?
I read how Anthony Bourdain once tried “sisig” and loved it. I didn’t see the episode and not sure what type of meat he had.
I cook sisig with pig snout
There’s a few Mexican restaurants that serve it here in NM.
grocery store! 
after I down a 
fifth of Tequilla 
