You can only nibble on this citrusy-cheesy fruit or risk a mouthful of spikes.

Its pulp tastes just like the creamy spread.

In the Peruvian jungle, some families still make this homemade spirit.

Slice open this rock-like sea creature and you'll find tomato-red flesh that tastes great in Chilean ceviche.

This Chilean dish turns fresh blood into savory jelly.

Palm weevil larvae make succulent street snacks in the Amazon.

This 400-pound fish has fed Amazon tribes for millennia.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

Flip over these prickly treasures and find creamy, orange meat.

Lima chefs love to experiment with this large Amazon river dweller.

During Lent in Venezuela, the world's largest rodent becomes a “fish.”

To make this hot sauce, first remove the poison.

As Brazil's forests of Araucaria angustifolia dwindle, so do the harvests of their delicious seeds.

Sauce that can preserve stew for days—no fridge needed.

In the desert of La Guajira, Colombia, locally grown cowpeas hold spiritual meaning for the Wayúu tribe.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

Pivotal to the culture and cuisine of Brazil's Baniwa people, this piquant pepper-and-salt seasoning now provides the community with sustainable income.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

Brazil's spiky yellow fruit has lemon meringue–flavored insides.

Chile is home to very, very small coconuts.

Relatively unknown outside South America, the tart, tomato-like fruit makes beloved juices and cocktails.

This rare berry grows only in two Chilean towns.

A syrupy cup of peaches and wheat kernels is a customary reward after a Santiago mountain hike.

In the Atacama Desert, brewers trap fog moisture to make crisp ales.