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3. Escamoles (Mexico): In Mexico, adventurous eaters may encounter Escamoles, also known as “insect caviar.” These edible ant larvae are harvested from the roots of agave plants and are prized for their nutty flavor and creamy texture. Despite their origins, Escamoles are considered a delicacy in Mexican cuisine and are often enjoyed in tacos or omelets.
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4. Century Egg (China): Venturing into Chinese cuisine, we encounter the Century Egg, a preserved egg that undergoes a weeks-long fermentation process. The result is a black, gelatinous egg with a pungent odor and a distinctively strong flavor. While its appearance may deter some, Century Eggs are beloved in Chinese cuisine and are often served as a condiment or appetizer.