As a longtime writer about ethnic food, it’s been my job to rush in where others have feared to chew.
Call it foolhardy. Call it gross. Call it incredibly brave, if you must. But I think that everything on a menu deserves to be tasted at least once–even if it sounds and looks revolting. After all, if a dish has survived the trip to the U.S. and is ordered enough to keep in on a menu, there must be something good about it, right?
OK, occasionally that theory has proven absolutely wrong. But more often than not, there is some redeeming value in even the scariest dishes–occasionally they’re even super delicious.
With Halloween looming and folks looking for appropriately spooky party food, we’ve dug up some of the most disturbing dishes we’ve ever put in our mouths. Some, it turns out, are frighteningly tasty while the other half are just frightening. But don’t take our word for it: Assemble them for your next scary party and judge for yourself.
Treats: Scary, but good
Mughuz masala (brain masala) at Usmania, 2244 W. Devon Ave., 773-262-1900: This South Asian dish finds finely chopped lamb and goat brains bathed in a pleasantly oily blend of garam masala (mixed spices), red chiles and onions. Topped with chopped jalapenos, slivers of ginger and fresh cilantro, the final product ($10.93) has the texture of cottage cheese and is lovely when scooped up with a hot, crisp piece of naan. Still, it’s so rich it can fill you up after only a few bites.
Soondae (blood sausage) at Chicago Food Corp., 3333 N. Kimball Ave., 773-478-5566: Lots of cultures make delicious, earthy blood sausages that involve filling pig intestines with blood and various grains. But this Korean version ($5.49 a pound) distinguishes itself with the use of springy sweet potato noodles as the “grain.” In the little cafe at the back of the store, the mild sausages are served sliced and warm with a little cup of seasoned salt for dipping.
Stuffed squid at Thai Room, 4022 N. Western Ave., 773-539-6150: This Chicago Thai institution has been dependably dishing out Central Thai cuisine for more than 25 years, and nothing has been more dependable than the stuffed squid appetizer ($5.95). Tender white squid bodies are stuffed with seasoned ground pork, battered, deep fried and then sliced. The final crunchy, chewy, soft combo can’t be beat.
Dinuguan (pork stew) at Pampanga’s Cuisine, 6407 N. Caldwell Ave., 773-763-1781: The Pampanga menu describes this soup ($5.95) as a hearty pork stew–and if you really want to enjoy it, that’s how you should think of it. The stronger of stomachs can continue to read what it really is: pig organs and parts stewed in pork blood and vinegar. The creamy purple-black broth over springy pieces of liver (sometimes tripe) and pigs feet make a wonderfully comforting meal. The slightly sweet, garlicky, tangy flavors pair beautifully with a serving of fragrant sticky Filipino rice.
Tricks: Dishes that are just not worth it
Natto (fermented soy) at East, 668 N. Wells St., 312-943-2220: For even the most adventurous eaters, the bitter, rotten, stinky sock flavors of this Japanese fermented soybean dish ($3.50) can be hard to take. If the smell and taste weren’t enough, when you lift it to your mouth, a sticky spitlike strand continues to connect the food with your chopstick.
Fried meal worms at Sticky Rice, 4018 N. Western Ave., 773-588-0120: I actually got my kids and pals to eat quite a few of these crunchy little critters, which are also known as bamboo caterpillars ($5.95). Mostly hollowed out exoskeleton, they taste like the clean oil in which they are fried or the cilantro and carrot you might scoop up when you grab one. Flavorwise, they were fine (if unremarkable); but visually, the little head and tiny feet and, well, wormlike bodies just got to be a little much.
Vibora de cascabel at La Finca, 120 N. Genesee St., Waukegan; 847-782-8455: Ordering a dinner of rattlesnake ($19.95) can sound cool and make you feel dangerous. But when we recently got a plate of it we felt a little snakebit. We loved the garlic olive oil sauce it was cooked in. But the chunks of rattlesnake were so tough, dry and full of really sharp snake bones that it wasn’t even worth it for the novelty.
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meng@tribune.com
