Popular Food Network and Travel Channel shows featuring famed food adventurers like Anthony Bourdain and Andrew Zimmern have made it cool to eat like a local. We asked our famed travel bloggers “What’s the craziest thing you ever ate?” The answers were brave…can you say cobra a la carte?

Lost in Translation, Marrakech
Nellie Huang

We were in the chaotic Djemma el Fna food market in Marrakech, hunting through the smoke and blinding lights for some local food at a budget price.

At Stall 34, blazing flames were clouding the sky in smoke and the aroma from the barbecued meat skewers was too tempting to pass up. My friends ordered several brochette de viande or meat skewers (the only item that we could read in French) right off the sizzling grill but I was craving for something new and exciting.

I scrolled through the menu, which was written only in French, and randomly picked a dish.

“Cerveaux de moutons s’il vous plaît!” The cook looked at me and smiled. Clearly, I had no idea what was coming.

Soon enough a dish was produced: it looked like a lightly sautéed chunk of mincemeat, but in the dim lights, I could hardly make out what it was and the cook didn’t speak any English. I was too hungry to care. I took a bite on the tender meat and almost threw it up. It had a soft, tofu-like texture and a strong gamey taste. No, it wasn’t beef. Neither was it lamb. It had a subtle hint of herbs. Bull testicles? Pigeon?

It was only when I returned home and checked up on the translation of the word did I solve the puzzle. It was sheep brains, and apparently it was a delicacy in Morocco.

No wonder the cook was pointing to his head the whole time!

A Cobra Bloodbath, Hanoi
Stephanie Yoder

I’m comfortable with the implications of being a carnivore but still it’s unnerving to look your meal right in its still squirming face.

The snake disappeared into the back to be cooked into an (ultimately delicious) 6-course meal. The rest of us, who were clearly having a better night than him, went back to drinking wine.

Bulls Balls in Brazil
Keith Jenkins

I saw them for the first time at a grill house or churrascaria in Foz do Iguaçu, the Brazilian side of Iguazu Falls. The restaurant chef accompanied me and explained the different parts of the cow on the massive grill.

With a chuckle, he proclaimed, “bulls balls”!

“Testicles? No way!”

I glanced at them and made a beeline for the juicy-looking tenderloins. But when I returned to my table I was horrified to see the person next to me sitting with an enormous testicle on his plate. Seeing me recoil in shock, he grinned and asked me if I’d ever tried it.  I shook my head, trying to regain my cool and appear uninterested.

His grin grew wider, he cut a slice from the testicle and handed it to me.

I shook my head but no words came out of my mouth. The sight of his knife slicing through the testicle made me squirm in my seat. I looked at it on my plate and thought, “Get over it. It’s just a meatball!” I put my fork into it (ouch!) and raised it to my mouth. I munched on it twice and swallowed it quickly. The only thing I remember was a salty flavor, which I swiftly washed down with a big gulp of beer!

Having the Guts to Try Something New, Buenos Aires
Jessica Festa

One hungry afternoon in Buenos Aires, my friend and I caught a whiff of grilling meat and followed our noses to a street vendor selling the usual selection of choripan sausage and other snacks.  Although delicious, choripan is pretty greasy and very fattening so I thought I’d brave something called morcipan. It was cheaper, darker and less greasy; vegetarian sausage I assumed, without stopping to ask either my friend or the vendor.

One bite was all I needed to realize something wasn’t quite right, but it tasted enough like black beans that I kept chewing. And I mean chewing. They were the chewiest black beans I’d ever eaten.

At one point I was yanking a very stretchy piece of “black bean” with my teeth trying to rip it out of the bun until the food actually snapped apart, whipping my head back. Annoyed, I turned to my friend and asked him why they made their vegetarian sausages so chewy in Argentina.

After nearly choking on his own food he finally explained what was wrong. This was no vegetarian dish, it was congealed pig blood and intestines. Let’s just say from then on I stuck to the fattening choripan.

Mexican Fried Critters
Mike Richard

It would appear that bugs are the last bastion of “extreme eating” nowadays. And I’d say that I’m a traveler willing to try (almost) anything.

Which is how I found myself in Puebla – the literal epicenter of Mexican cuisine – this past summer with a mouthful of multi-legged critters. The good chefs at El Mural de los Poblanos an upscale restaurant in the heart of the city – serve some of the most traditional fare in the entire country.

As an “appetizer”, we started with gusanos – worms fried table side and served in corn tortillas with salsa, guacamole and ground worm powder. They’re crispy, crunchy and well … fried. Once I got beyond the fact that I was eating worms, they were surprisingly tasty.

But the real prize was the escamoles – fried ant larvae served with all the same fixin’s as the worms.  It goes without saying that, among the dozen travelers in our group, few opted to taste this admittedly terrifying delicacy.

I knew if I was gonna do it, I was going all the way – a heapin’ helpin’ of ant eggs with a dollop of salsa and guac spread liberally on a fresh tortilla. It all combines into a buttery, nutty, and slightly spicy mess of flavors. To be honest, it’s still one of the best things I’ve ever eaten in Mexico!

By Heather Green