8 Worst Foods To Try Around The World And What To Try Instead

One of the best parts of traveling is exploring new cuisines and tasting unique dishes that reflect a country’s culture and history. However, not every dish is for the faint of heart! Some local delicacies can be challenging for travelers, whether due to their strong flavors, unusual ingredients, or unfamiliar textures.

In this guide, we’ll explore some of the “worst” foods to try around the world — either because they’re an acquired taste or might be unpleasant for unaccustomed palates — and recommend alternative local dishes that might be more enjoyable.

Trying new foods is one of the most exciting parts of travel, but some dishes can be challenging for those not accustomed to certain flavors or textures. If you’re not feeling adventurous enough to try some of the world’s more extreme dishes, there’s always an alternative that will give you a delicious taste of local culture without pushing your culinary boundaries too far. Enjoy your food journey around the world! Bon appétit!

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Worst Food To Try Around The World

1. Hákarl (Iceland)

What It Is:

Hákarl is fermented shark meat that has been cured for months to remove toxins and develop its infamous strong ammonia smell and taste. It’s often served in small cubes and has a pungent aroma reminiscent of a chemical cleaning product.

Why It’s Challenging:

The texture is chewy, and the overwhelming smell of ammonia makes it difficult for many to stomach.

Try Instead:

Icelandic Lamb Soup (Kjötsúpa): A hearty and comforting soup made with tender lamb, root vegetables, and herbs. It’s a local favorite and much easier on the palate.

Plokkfiskur: A traditional fish stew made with mashed potatoes, fish, and onions. Creamy and mild, it’s perfect for those looking for a more approachable taste of Icelandic cuisine.

Tip: If you’re determined to try hákarl, pair it with a shot of the local schnapps, Brennivín, known as the “Black Death,” to help mask the strong flavor.

2. Balut (Philippines)

What It Is:

Balut is a fertilized duck egg that has been incubated for about 14-21 days, allowing the embryo to develop partially. It’s typically eaten straight from the shell, feathers and all.

Why It’s Challenging:

Balut’s appearance can be off-putting, and the combination of the embryo’s crunchy bones and the rich broth makes it a sensory overload for many first-timers.

Try Instead:

Adobo: The national dish of the Philippines, this savory stew features pork or chicken marinated in vinegar, soy sauce, garlic, and spices. It’s rich in flavor and a true comfort food.

Lechon: Roast pig with crispy skin and tender meat, often served at celebrations. It’s delicious and a must-try for meat lovers.

Tip: If you’re curious about balut, start with a less-developed version (around 14 days) to ease into it.

3. Surströmming (Sweden)

What It Is:

Surströmming is fermented Baltic herring that’s been packed in brine and left to ferment for several months. It’s known for its extremely pungent smell, often considered one of the foulest in the culinary world.

Why It’s Challenging:

The smell alone can be overwhelming, resembling a mix of rotten eggs and sour garbage. Many can’t get past the odor to even taste it.

Try Instead:

Gravlax: Cured salmon flavored with dill, sugar, and salt. It’s often served thinly sliced with mustard sauce and is a delicious, mild introduction to Nordic seafood.

Swedish Meatballs (Köttbullar): A classic comfort dish made with tender meatballs in a creamy sauce, served with lingonberry jam and mashed potatoes.

Tip: If you insist on trying surströmming, open the can outdoors and eat it with thin flatbread and potatoes to help neutralize the taste and smell.

4. Casu Marzu (Italy)

What It Is:

Casu Marzu, often called “maggot cheese,” is a Sardinian sheep’s milk cheese that’s fermented to the point where live fly larvae are introduced. The larvae break down the cheese, giving it a soft texture and a strong, pungent flavor.

Why It’s Challenging:

The idea of eating a cheese crawling with live maggots is a major turn-off for most people. The larvae can also jump, making it a daring (and squirmy) dining experience.

Try Instead:

Pecorino Sardo: A flavorful, hard cheese made from sheep’s milk, without the surprise of live larvae. It’s a classic Sardinian cheese with a robust, nutty flavor.

Gorgonzola: If you want a stronger cheese, try Gorgonzola, a blue cheese with a rich, tangy taste that’s strong but accessible.

Tip: Casu Marzu is technically illegal in the European Union due to health concerns, so finding it outside of Sardinia can be difficult.

5. Century Egg (China)

What It Is:

Century eggs, also known as thousand-year eggs, are preserved duck, chicken, or quail eggs that have been cured in a mixture of clay, ash, and salt for several weeks to months. The yolk turns dark green, and the whites become a translucent brown with a jelly-like texture.

Why It’s Challenging:

The strong, sulfuric smell and taste can be off-putting, and the unusual texture is very different from what most people are used to in eggs.

Try Instead:

Xiaolongbao (Soup Dumplings): Delicate dumplings filled with a flavorful broth and meat, perfect for a savory treat.
Peking Duck: Crispy duck served with thin pancakes, hoisin sauce, and scallions. It’s a much-loved Chinese dish with rich flavors and a satisfying texture.

Tip: If you want to try century eggs, eat them as part of a congee (rice porridge) dish, which helps balance the strong flavors.

6. Sannakji (South Korea)

What It Is:

Sannakji is a Korean delicacy consisting of a live octopus that is chopped into small pieces and served immediately. The tentacles are still wriggling on the plate and can even cling to your mouth as you eat them.

Why It’s Challenging:

The tentacles can stick to the throat, posing a choking hazard, and the thought of eating something still moving is a turn-off for many.

Try Instead:

Bulgogi: Marinated beef grilled to perfection, often served with rice and vegetables. It’s flavorful, tender, and universally loved.

Bibimbap: A colorful and balanced dish made with rice, sautéed vegetables, sliced meat, and a fried egg on top, often served with spicy gochujang sauce.

Tip: If you decide to try sannakji, chew thoroughly to minimize the risk of choking.

7. Escamoles (Mexico)

What It Is:

Escamoles, also known as “insect caviar,” are the larvae of ants, harvested from the roots of agave plants. They have a nutty, buttery flavor and are often served in tacos or scrambled eggs.

Why It’s Challenging:

The idea of eating ant larvae is a bit too adventurous for many, and the texture can be off-putting.

Try Instead:

Tacos al Pastor: Delicious marinated pork tacos topped with pineapple, cilantro, and onions, served on a warm corn tortilla.

Mole Poblano: A rich, complex sauce made with chocolate, spices, and chili peppers, typically served over chicken.
Tip: If you want to try escamoles, order them at a reputable restaurant where they are prepared with traditional care and seasoning.

8. Huitlacoche (Mexico)

What It Is:

Huitlacoche, also called “corn smut” or “Mexican truffle,” is a fungus that grows on corn. It has a black, mushy appearance and a savory, earthy taste.

Why It’s Challenging:

Its unusual appearance and slimy texture can be unappetizing for those unfamiliar with it.

Try Instead:

Elote: Grilled corn on the cob coated with mayonnaise, cheese, chili powder, and lime juice. It’s a flavorful, comforting snack loved by locals and tourists alike.

Tostadas: Crispy tortillas topped with beans, meat, cheese, and fresh vegetables. They’re easy to customize and delicious.
Tip: Huitlacoche is considered a delicacy in Mexico, so if you’re feeling adventurous, try it in a quesadilla for a milder introduction.