Go behind the scenes with Andrew Zimmern as he explores the bizarre and indulgent food scene of Miami.
Andrew Zimmern at the Nicaraguan restaurant Fritanga Montelimar, where he sampled vigoron (a boiled yucca, fried pork skin and cabbage), as well as nacatamales (corncakes) and lengua (beef tongue).
Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron preparing the catch of the day at Michael's Genuine restaurant in Miami.
Andrew with a pufferfish off the coast of Marathon, FL.
A close-up of a tasty dish of wreckfish at Michael's Genuine restaurant.
The prepared pig for roasting in the La Caja China box, a metal-lined cooking box that's used in many Cuban communities.
Andrew with chef Michelle Bernstein at the Cuban restaurant El Palacio de los Jugos in Miami.
Fresh lobster caught off the coast of Marathon, FL.
Andrew and the fishermen eat their freshly caught raw lobster off the coast of Marathon, FL.
Picture of a 72-hour braised short rib at the Cobaya (underground dinner) at Azul restaurant in Miami.
A plate of stone crab claws at the famous Joe's Stone Crab restaurant in Miami Beach.
Andrew with chef Michael Schwartz and chef de cuisine Bradley Herron with the catch of the day at Michael's Genuine restaurant in Miami.
Braised local wreckfish in a Spanish stew with chorizo, octopus and shrimp caught off the coast of Florida, as well as saffron aioli and crostini.
Andrew orders ice cream from the Aphrodisiac Ice Cream truck in Miami.
Andrew eats at Joe's Stone Crab restaurant in Miami.
Rice and beans at El Palacio de los Jugos in Miami.