12 of the Strangest Foods You Can Find in the U.S.

Rocky Mountain Oysters, Prairie Oysters, Cowboy Caviar, Swinging Beef — whatever you call them, they're always made from the same thing: bull calf testicles. Yum? This cowboy fare is usually found in the West (especially Colorado, Idaho, Montana, Wyoming, and Nevada), and may have been created out of a desire to control breeding and the temperaments of the bulls. Preparation styles include deep frying, sautéing, and grilling.

Not to be confused with the Chinese take-out standard Almond Chicken, Almond Boneless Chicken, affectionately known as ABC in Michigan, is a comfort-food classic that you probably won't find outside of Detroit. Breaded and deep-fried chicken is cut into thick slices and laid on a bed of iceberg lettuce, then smothered in thick, dark gravy, and garnished with toasted almonds and scallions.

This soup is literally exactly as it sounds—a dark, thick stew made from Green turtles. The Creole staple uses pulled or diced meat, and is traditionally finished with sherry. Not surprisingly, this dish ruffles some feathers — animal rights activists and turtle owners alike find it distasteful, but the dish is still enjoyed by many people in various parts of the country.

If you want a hearty, stick-to-your-ribs, all-American dish, look no further than Cincinnati chili. It's a heaping portion of spaghetti smothered in a sauce-like chili and topped with grated Cheddar cheese. The chili is seasoned with cumin, cinnamon, and allspice, and usually contains onions or kidney beans, though there are many variations of this beloved dish available in Cincinnati.

The name could be enough to make you swear off cheese forever, but luckily, head cheese isn't actually cheese. Also known as souse, head cheese is a terrine made out of the rich collagen from boiled pig heads and feet. It's formed into a loaf and served as a cold cut. Although its origins are in Europe, head cheese is a popular appetizer in Louisiana and parts of the Deep South. So, why does its name have "cheese" in it? Because the slices have a spreadable, cheese-like texture.

Toast-like breakfast food made out of meat—I mean, naturally. Commonly found in areas of Pennsylvania, scrapple is comprised of leftover hog parts that are boiled until they attain a gelatinous texture. The meat is mixed with spices, then formed into a loaf-like shape. Usually sliced and then pan fried until crispy, scrapple is served with eggs for a complete breakfast.