The Five Most Disgusting Foods in the World

Categories: Fun, Top Lists
Bugs for sale at a market in Thailand
From bugs to dirt to rotten animal parts, there sure are plenty of disgusting things to eat out there. You may think you've seen it all but we've complied a list of what we believe to be the five most disgusting, truly gut-wrenching, make-you-throw-up-in-your-mouth-a-little foods from all over the world.

Read on if you dare, this one isn't for the the faint of heart... And please, share your own gross-out in our comments section.

5. Chicha: the milk of chewed up, rotting corn
The ancient Incan brewers of chicha were young girls who went to special schools to learn the art of brewing. But that nice mental imagery doesn't make it final product any less gross. Chicha is often served at festivals and celebrations to foster a sense of community and because, hey, what makes you feel more connected with your neighbor than swapping spit?

To make the pale-yellow, milky drink women would first chew corn into a nice pulp and then spit the substance into a warm jar of water. It would be left to sit for a few days before being ready to drink as a mildly alcoholic beverage. In was considered rude to refuse to share the drink so visitors were told to at least sip the drink.

Boiled-alive fertilized duck embryo, anyone? Mmmmm -- after the jump.  

4. Huitlacoche: corn fungus 

​The James Beard Foundation wants you to call it "Mexican corn truffles" but you say tomato, we say fungus. Cause that's exactly what it is.

Huitlacoche grows naturally on corn after periods of high moisture and rain. American farmers have generally gone out of the way to eradicate the fungus from crops, but in Mexico huitlacoche is harvested annually and cooked into quesadillas, tamales, soups and other "gourmet" dishes. This one you can try here in town.

3. Casu marzu: maggot-infested cheese

​Those crazy Italians are at it again with this traditional sheep's milk cheese. No, its not on the list because cheese is made by curdling milk. Oh no, this is much worse.

Casu marzu takes fermentation to a whole new level. You might even call it decomposition --actually, you should. With the help of the digestive tracts of cheese flies, the fats in the cheese break down to produce a soft, liquid texture. But when do you know when it's reached the appropriate...ripeness? Well, it's too late when the little suckers are dead. That's right, you eat this stuff live maggots and all. Yummy.

Sponsor Content

My Voice Nation Help
José Youngs
José Youngs

this must have take a lot of research...props to the author

Now Trending

From the Vault