Behind-the-Scenes Chicago
Check out Andrew's photos from the Chicago episode of Bizarre Foods.
A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world.
Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint.
A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue.
Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene.
Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu.
Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot.
At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha.
This boiled pig head is made into head cheese at Chicago's Mado Restaurant.
Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers.
Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower.
Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market.
Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks.
The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required.
Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine.
Be sure to try the stewed goat at XOCO in Chicago.