There are two things you can be sure of when it comes to your taste buds in Morocco.
You'll drink enough sugary mint tea to send your dentist into a spin. And, after a couple of days, you'll be sick to your back teeth of tagine (if you have any left).
What's a hapless (and hungry) traveler to do?
As most locals will tell you, the best Moroccan food is found at home, not in restaurants.
Unless you can wrangle an invite to a local's home, your best bet is to dive into the maze-like medinas and head to the food souks.
Vendors gather in guild-like fashion, so you'll find honey sellers in one area and a row of butchers down another alleyway.
The best cities for street food include Fez (head toward the Achabine area), Marrakech (in Djemaa el-Fna and surrounding streets) and Essaouira (near the port end of Place Moulay Hassan).
"A lot of visitors miss out on street food because they go back to their hotel between 6 and 8 p.m. for dinner," says guide Gail Leonard, who runs food tours of Fez, the culinary capital of Morocco.
"This is when Moroccans promenade and snack, before dinner at home at around 10 p.m.
"It's also the time when you get to connect with Moroccans, because that's when they're out eating."
Street food is also popular for breakfast and lunch and draws on Morocco's mix of Berber, Arab and European cultures.
Best of all, it's fresh, filling and yours for a few dirhams.
Crusty bread (khobz) baked in communal wood-fired ovens is a Moroccan staple.
The souks also serve an array of pan-fried, waistline-busting loaves.
Particularly good is beghrir (spongy bread, a bit like crumpets), harsha (buttery bread made of fine semolina) and rghaif (flaky, layered flat bread).
Topped with honey or goat cheese, they make a good snack while you're out exploring. Expect to pay from MAD 2-10 ($0.24-1.18), depending on the topping.
A bowl of hearty fava bean soup, mopped up with the ubiquitous khobz, is a popular workers' breakfast and costs just MAD 5 ($0.59).
Hole-in-the-wall eateries also dish it up for lunch with a glug of lemon-infused olive oil and a sprinkle of cumin and chili.
The soup is made with loads of garlic (about a kilogram per large vat) and the stallholder will simply shut up shop once he's sold out.
Moroccan's are big on nose-to-tail eating.
You can chow down on cow udders, tongues, tripe, even feet.
Too adventurous? There's the Moroccan version of a wienerschnitzel: smooth and buttery calves' livers, crumbed and fried.