11 Foods That Should Come With Barf Bags
There’s adventurous eating, and then there’s crossing the line into “should I really be doing this?” territory. These are the dishes that test your bravery and your gag reflex, inspiring a mix of curiosity and regret. If you ever find yourself in front of any of these, keep a barf bag within reach; just in case.
Blood Soup
Known as dinuguan in the Philippines, blood soup is made by simmering pork blood with vinegar, garlic, and spices. The look is jet black, and the aroma is powerful. While locals call it comfort food, outsiders often call it “what did I just eat?” This one is not for the faint of heart; or the weak of stomach.
Beondegi
Korean street vendors love serving up cups of beondegi; steamed silkworm pupae. The smell hits first, earthy and strong, then comes the unique pop as you bite in. If you keep it down, congratulations. Most tourists spend the next five minutes debating what just happened to their taste buds.
Mouse Wine
This Chinese “tonic” is rice wine fermented with whole baby mice. The result is a murky, protein-packed drink believed to cure what ails you. For most people, the cure is simply not drinking it. A barf bag is the recommended pairing for first-timers.
Balut
Balut is a fertilized duck egg with a partially developed embryo inside. Popular in the Philippines, it’s eaten straight from the shell, feathers, beak, and all. The visual is so intense, even seasoned travelers have backed out at the last second. This snack is equal parts protein and dare.
Casu marzu
Sardinia’s casu marzu is a sheep’s milk cheese packed with live maggots. The wriggling larvae break down the cheese into a soft, spreadable paste, but the real challenge is convincing your stomach that this is food. Even locals admit it’s not for the squeamish.
Hákarl
Fermented shark from Iceland smells so strongly of ammonia, most people can’t get past the first sniff. The taste is equally challenging, often described as “old cheese meets low tide.” Only the bold survive this one without a barf bag close by.
Fried Spider
In Cambodia, fried tarantulas are considered a delicacy. Crunchy legs, gooey insides, and the shock factor of eating something that could crawl across your pillow make this a true stomach-churner. If you’re not ready, you’ll know the second you crunch down.
Stink Bugs
Fried or roasted stink bugs are a protein-rich snack in some parts of Africa and Asia. The name isn’t just for laughs; the aroma is as potent as the flavor. Many first-timers spend more time wrestling their gag reflex than appreciating the taste.
Jellied Moose Nose
This Canadian specialty is exactly what it sounds like; moose nose boiled, boned, sliced, and set in jelly. The texture is wobbly, the look is shocking, and the taste is an acquired one. Most people only try it once, but the memory lingers forever.
Mopane Worms
Mopane worms, enjoyed in Southern Africa, are caterpillars fried or dried for snacking. Earthy, chewy, and loaded with protein, they are a rite of passage for adventurous eaters. For the rest of us, they come with a side of second thoughts.
Rocky Mountain Oysters
These aren’t oysters at all; they’re deep-fried bull testicles, a true cowboy classic in the American West. The taste is mild, but knowing what you’re eating is often the biggest hurdle. Pair with a strong drink, a good story, and maybe a backup plan for dessert.