American cuisine to try that are weird

[{"selector":"#anim-df2d311a-0aa8-4904-a195-7b9d9e27593b","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a0eb4e3-1b09-4d32-b310-eafdc1ce6ca3","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4be02905-7b64-40fd-ad94-771f401a9be4","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] I didn't enjoy boiling peanuts. I read that boiling eliminates antioxidants from peanut shells and gives them four times the antioxidants of roasted peanuts. Learn More Arrow

[{"selector":"#anim-0953ab8f-7c78-414d-99a1-b2a3923311ee","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-18c39829-7b1e-4761-855f-0fe281682780","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eeeb3038-398d-4c7a-ab1f-c2ae34be9d90","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Southern USA dish produced by soaking dill pickles in Kool-Aid and served as a side or snack. Probably invented in Mississippi. This sweet, salty, dilly combo is the ‘bomb’ it seems. Learn More Arrow

[{"selector":"#anim-a0b4284a-0ef8-4dc9-a530-5e2ef76490e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-642d5848-cde5-46c5-b8c4-d559158d4d2d","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-06eeebfe-438f-46ec-bac2-5efde002745f","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The tough Louisiana Nutria river rat is slow-cooked and seasoned with Cajun spices. Like eating South American cuy. Learn More Arrow

[{"selector":"#anim-46fd7f21-a330-495c-addd-d64cb4740ac5","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1e1b5936-5fb5-4f03-bca3-1eef1bc0ad0b","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1d001673-a1e7-4869-98b3-2da7edab74ed","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The Spanish Basques, who moved to America for the gold rush and farmed sheep, introduced lamb fries to America. Sliced, breaded, and fried lamb testicles are lamb fries. Learn More Arrow

[{"selector":"#anim-f4661742-da7c-46e3-a7aa-556198ee85c7","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cbefb24e-75a1-446b-ac8f-640c4296cb83","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-14c3c4e9-bb30-4069-a87c-adde6e25e310","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A Garbage Plate contains leftover meat, hash browns, French fries, chicken nuggets, or hot dogs. Nick Tahou's Garbage Plate includes two sides (typically home fries and macaroni salad, Learn More Arrow

[{"selector":"#anim-9af52765-eeee-4862-9027-782aacb4656e","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7309671a-92e3-4cf4-85e9-a0b29d065be7","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a07e2b9f-e639-4076-a8a4-cff4d52d3f64","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] According to folklore, students at Nick Tahou Hots in Rochester, New York, ordered a plate with "all the garbage in it" and invented the crap Plate. As it was the weekend, they arrived inebriated. Learn More Arrow

[{"selector":"#anim-6f445dcb-2e22-424f-bfbe-a202741228d6","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7c353770-0654-40c9-91b9-f55988ec0f3b","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e5da587-67aa-4b6d-9c7b-7ba87c33e1f5","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] The Green Chile sundae, invented in New Mexico, is perfect—sweet, chilly, salty, and spicy. Pecans and green chile sauce top frozen custard. Learn More Arrow

[{"selector":"#anim-f6e423d6-218e-417b-89ea-d3177107aab0","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0f9efdb9-0588-4061-acdf-0b601836ebb3","keyframes":{"opacity":[0,1]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-44515cf1-096f-4029-9cdc-2dc06a6d7c74","keyframes":{"transform":["translate3d(-114.19355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":600,"duration":800,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] In California, you may find a Sushirito Restaurant. Peter Yen invented this idea in San Francisco in 2008. A sushirito is a Mexican tortilla or wrap packed with sushi. Learn More Arrow

[{"selector":"#anim-0947f7ed-3e66-4f4f-9f7b-d5d5a790f6f9","keyframes":{"transform":["scale(1)","scale(1.15)","scale(0.985)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1500,"easing":"ease-in-out","fill":"both","iterations":1}] Stay tuned for more updates Heart Learn more