10 Local Cuisines That Push The Culinary Boundaries
Stewed Dormice Of Slovenia
Dormice, a type of plump rodent, are consumed quite eagerly in Slovenia. Apparently these animals were a popular source of meat during ancient Roman civilization. Slovenia enjoys cooking the Dormice in the form of a thick stew that includes red wine and vegetables.
Escamoles Of Mexico
Escamoles are not a type of mole, but in fact the larvae and pupae of ants. This unorthodox ingredient is mixed with green chilies and fried onions, and are regularly consumed in Mexico.