It might be strange to Americans, but there are a lot of places around the world where you can find insects on the food menu. They are believed to contain rich protein and much more eco-friendly than cattle. Here, Toloache, a traditional restaurant in New York City, uses grasshoppers in its chapulines tacos. It's said that you won't even notice the flavor of the insects, just a little bit crunchy feeling!
For more than a few years chefs have been toying with one of the great culinary combinations: foie gras and doughnuts. Today at Do or Dine in Brooklyn, you can finally taste a foie gras donut: the rich taste of duck meets the sugary, fried pastry of the donut to create a strange, but unique, dessert experience. This one is doing its best to have the liver delight on its menu Wednesday through Saturday. New York truly got everything one could ever imagine.
Originally offered at Fatty Cue's now-closed Williamsburg location, where half a pig's head was served up to adventurous diners, chef Ilan Hall has carried on the tradition at The Gorbals in Williamsburg. There are also locations in New York's Chinatown that allegedly offer pig's head as a menu item, but The Gorbals' incarnation is likely to draw diners looking for a unique gourmand experience. Inspired by a comparable dish at a London restaurant, as well as the now closed Fatty 'Cue close to his Williamsburg restaurant, Hall brings his own mind to his head with seasonal garnishes- a Whole Pig's Head ($41).
This food is often part of street food menus in Singapore. And frogs are not strange food to most of the Chinese either. But in New York, it is much more rare to find food using the frog as the ingredient. Look for frog porridge in New York's Chinatown restaurants, the porridge is hot, soft and not too watery, and the frog meat is well marinated and juicy.
Don't knock it until you've tried it! Beef Tongue Sandwiches! Also infamously called, "The MOMOL" Sandwich. Super juicy and tender Ox tongue cooked low and slow for 4 hours. Among the classic deli menu you can find in Carnegie Deli, a tongue sandwich is there for you. Along with the "Tongues for the Memories" combo, which features tongue, corned beef and Swiss cheese served with coleslaw and Russian dressing. There's also a cold-cuts platter and a hot platter with the tongue as the centerpiece. Give it a try and who knows you might like it!
Cuy, one of Peru's most famous dishes, is not for the faint of heart; it's fried or roasted guinea pig, and it's a Peruvian delicacy. Head over to Urubamba in Queens and you'll find it on the menu. While most North Americans think of guinea pigs as pets, in their native South America, the furry rodents are actually part of traditional cuisine. Eat with your hands, this is totally acceptable in any restaurant; in fact, confused looks will be cast in your direction should you try to eat it any other way. Keep a bundle of napkins on hand, as things can get a little messy.
Any time brains are on the menu, they get ordered. Here you have calf's brain cream. Mixed blue cheese and butter with calf's brain and you get calf's brain cream, which is served up in a tube at the restaurant Takashi in New York. It's almost a good thing that the dish comes in a small, unmarked white tube. Often, the less recognizable our food is, the less disgusting it seems.