Things we don't have in the States, but should

Jamon Iberico

Spanish ham is NOTHING like ham in the States. Ham in the states is sugared, salted, and cooked, but Jamon is instead salted and cured for several months. As a result, all the water gets drawn out, and you get ham that just tastes hammier. It’s dry, oily, and a little chewy (and hard to eat in a sandwich sometimes), but it is tasty stuff. This prosciutto, but less salty and more hammy.

Jamon flavored chips

To paraphrase my friend Cristy: It’s fun to watch people when they taste these for the first time. They’re faces go from ‘Ewww, it tastes like ham,’ to ‘Hey, ham!’

Café bombon

2-1 espresso and condensed milk. It’s like a really sweet and really creamy cappuccino without the foam.

Lemon Fanta

WHY DON’T WE HAVE THIS STUFF?

It's like lemon-flavored San Pellegrino, except about twice as sweet.