15 Bizarre Foods That Are Weirdly Popular

Some foods leave you speechless, not because they are rare, but because millions of people genuinely love them. From chewy bugs to squirmy cheeses, these are 15 bizarre dishes that have managed to win hearts, spark cravings, and create devoted fans around the globe. Brace yourself—these crowd-pleasers are not for the timid.

Jing Leed

Thailand’s favorite crunchy snack, jing leed, is simply seasoned grasshoppers. Vendors sell them by the bag, and crowds gather to munch them while chatting or shopping. Tourists gawk, but locals love the nutty flavor and protein punch.

Mopane Worms

Southern Africa celebrates these giant caterpillars as a go-to snack. Fried, dried, or simmered in sauce, mopane worms are rich in protein and appear at street markets and family meals alike. Many locals crave them for their earthy taste and chewy bite. Visitors might hesitate, but these worms fly off the shelves every day.

Century Egg

Known across China, the century egg is preserved in a blend of clay, ash, and salt for weeks, transforming the yolk into a creamy, dark green treat and the whites into a jelly. It’s common in congee and often sliced for appetizers. The aroma and look are shocking, but fans can’t get enough of this ancient delicacy.

Casu marzu

Sardinia’s famous maggot cheese isn’t just a dare; it’s an island treasure. The live larvae break down the cheese, making it creamy, sharp, and—according to aficionados—addictive. Tourists gawk, but locals serve it at celebrations and festivals, proving that for some, the weirder the better.

Fried Spider

Cambodia’s fried tarantulas have become an iconic street food. Vendors fry them up until crispy and serve them whole, legs and all. Locals and daring tourists alike snack on these spiders for their crunch and unique flavor, showing that culinary bravery is alive and well in Southeast Asia.

Balut

This fertilized duck egg, complete with a partially developed embryo, is a favorite in the Philippines. People eat it straight from the shell, often with a pinch of salt. Balut is sold on busy streets at all hours, and locals love it for its rich, hearty flavor. It’s so popular, it’s become a rite of passage for adventurous eaters.

Stink Bugs

Roasted or fried, stink bugs are a prized snack in many African and Asian countries. The flavor is strong and herbaceous, and the crunch is unforgettable. These bugs are a hot commodity at markets, where locals scoop them up as eagerly as any bag of chips.

Beondegi

Steamed silkworm pupae are sold in paper cups on street corners across Korea. The aroma is earthy, and the texture is soft with a subtle pop. For many, it’s a nostalgic childhood snack, enjoyed while walking or chatting with friends. Beondegi is weird to outsiders but pure comfort to millions.

Bat Soup

This dramatic dish is served in parts of Asia and the Pacific. The bat is simmered whole and presented right in the bowl, wings and all. Despite its shocking appearance, it’s a cherished specialty, enjoyed for its distinct flavor and cultural importance.

Jellied Moose Nose

In the northern reaches of Canada, moose nose is boiled, sliced, and set in a quivering jelly. This dish shows up at family gatherings and traditional feasts, where it’s shared proudly. The look may raise eyebrows, but it’s a slice of local heritage that many embrace with gusto.

Khash

Across Armenia and the Middle East, khash is celebrated as a warming breakfast soup. It’s made from cow’s feet, slow-cooked until gelatinous, and served with garlic and flatbread. The unique texture and ritual of eating it together make khash an unlikely but enduring favorite.

Escamol

Escamol, known as “insect caviar,” is harvested from ant larvae in Mexico. The grains are creamy and nutty, often sautéed with butter and herbs. It’s a treat in high-end restaurants and traditional kitchens alike. Despite the odd origins, escamol is a beloved delicacy for those in the know.

Mouse Wine

In China, mouse wine is a medicinal drink made by fermenting baby mice in rice wine. The look is intense, but many believe it brings health benefits. Despite its reputation, people keep coming back for more, showing that popularity sometimes trumps first impressions.

Blood Soup

Known as dinuguan in the Philippines, this thick, black stew is made from pork blood, vinegar, and spices. It’s a common dish at celebrations and everyday meals alike. The flavor is rich, the aroma is bold, and the loyal fanbase will defend it to the end.

Sago Delight

Sago delight is a dessert in Southeast Asia made from chewy, translucent sago pearls floating in coconut milk. It may look otherworldly, but locals love it for its sweet taste and bouncy texture. It’s the definition of weirdly wonderful comfort food.