Jellied Moose Nose, Canada

Let’s face it: moose have plenty of snout. So why not, right? Boiled, cooled, plucked, sliced, boiled again and left to set in a broth of onion, garlic, spices and vinegar, jellied moose nose is a traditional and time-honoured North Canadian delicacy. 

Escamoles, Mexico 

Known as “insect caviar,” escamoles are the larvae of the venomous velvety tree ant. High in protein, the larvae have the consistency of cottage cheese with a buttery nutty taste; they are normally served sautéed with butter, cilantro and epazote or as filling in a taco with guacamole. Cafe des Artistes is located in Puerto Vallarta and serves this dish at an event they hold called Restaurant Week during April/May. 

Crubeens, Ireland 

Crubeens (Irish, crúibín) are pig’s feet or “trotters” that are traditionally boiled and then finished in the oven for a crunchy on the outside, juicy in the middle, hand-held street food. 

Alligator, Florida

Breaded, fried, baked or sautéed, the tail is the filet mignon of the “gator,” a juicy, lean, white meat that is rich in protein and has a flavour often described as a fishy chicken with a chewy consistency. Other parts of the alligator can also be devoured, including ribs, nuggets and front legs, but expect a tougher consistency.