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The Heart of the Lone Star State

Everything's bigger in Texas, or so the saying goes, and the glittering city of Dallas — known as "The Big D" — confirms the motto. Since its Wild West days, this sprawling metropolis has been a boomtown. Today, cutting-edge cuisine fills its restaurants, the nightlife sizzles, and business is, as usual, thriving.

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Andrew Zimmern in Dallas
Andrew Zimmern in Dallas

Andrew Zimmern in Dallas

Andrew Zimmern is so excited for the Rojas family’s goat stew (Birria de Chivo) that he busts out his favorite goat t-shirt. 960 1280

  

Pig on a spit in Forth Worth

Pig on a spit in Forth Worth

A pig slow-roasts on a spit in the kitchen at Woodshed Smokehouse in Fort Worth TX. 960 1280

  

Andrew Zimmern with Chef Tim Love in Dallas

Andrew Zimmern with Chef Tim Love in Dallas

Andrew Zimmern receives a rundown from Chef Tim Love on the art of smoking meat at Woodshed Smokehouse. 960 1280

  

Andrew Zimmern fills a bucket of beer in Dallas

Andrew Zimmern fills a bucket of beer in Dallas

Andrew Zimmern and Chicken Scratch Chef Tim Byres fill a bucket of beer that they'll use to douse (marinate) a cow head. 960 1280

  

Cow Head

Cow Head

This cow head is covered with spices before being cooked in the "ground" at Chicken Scratch. 960 1280

  

Andrew Zimmern holds a charred cow head

Andrew Zimmern holds a charred cow head

Andrew Zimmern admires a charred cow head, taken straight from the pit at Chicken Scratch. 960 1280

  

Barbacoa Fixings

Barbacoa Fixings

A selection of Chef Tim Byres' barbacoa fixings rests on top of a Dutch oven at Chicken Scratch. 960 1280

  

Andrew Zimmern eats at Odom's Bar-b-que in Dallas

Andrew Zimmern eats at Odom's Bar-b-que in Dallas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into food from local icon Odom's Bar-b-que in Dallas at Daniel's favorite table: the back of his car. 960 1280

  

Giant Water Bugs in Andrew Zimmern's hands

Giant Water Bugs in Andrew Zimmern's hands

Andrew Zimmern holds up a pair of giant water bugs before smashing them into a Thai shrimp paste dip called nam prik kaphi. 960 1280

  

Food Scene of Thai Nam Prik Kaphi, Roasted Giant Water Bugs

Food Scene of Thai Nam Prik Kaphi, Roasted Giant Water Bugs

In traditional Thai nam prik kaphi, roasted giant water bugs (on right) are smashed using a mortar and pestle, then added to a paste with shrimp, lime, garlic, Thai chili and palm sugar. 960 1280

  

Andrew Zimmern at Russian Banya Spa

Andrew Zimmern at Russian Banya Spa

Andrew Zimmern stops by an unexpected Texas locale: the Russian Banya spa. 960 1280

  

Andrew Zimmern with Tony Goldschmid

Andrew Zimmern with Tony Goldschmid

Russian Banya owner Tony Goldschmid tries to tempt Andrew Zimmern with a traditional Russian drink. 960 1280

  

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