50 States, 50 Plates
The must-have eats in every state (plus, DC) according to James Beard Award-winning chef Andrew Zimmern.
Alaska: King CrabKeep your caribou, your moose, your seal and your salmon, for my money the best food on earth is king crab -- in season, pulled live from the icy waters of Alaska and eaten immediately. And don’t let any of it go to waste: steam the knuckles in egg white and rice wine and season with soy sauce; make crab rice with the head and body; fry the legs with ginger and chilies. 960 1280
Arizona: Sonoran Hot Dogs and Fry Bread (Tie)Chili meat sandwiches made with local fry bread are as good as eating gets. I have one and then use that as fuel as I drive to Nogales, my favorite Sonoran hotdog stand. 960 1280
Illinois: Chicago-Style Hot DogConsidering that I am a New Yorker, Chicago pizza is off the table. Luckily, my favorite food is the hot dog and no state on earth has more hot dog eateries per capita than Illinois. I love a great Chicago Dog: Wolfy’s or Superdawg or Franks ‘n Dawgs for the win. 960 1280
Kansas: Kansas City BBQKansas City was the home of great stockyards once, and much of the northern migration of Black America passed through here, so the BBQ scene is like the greatest hits of what the south has to offer. Q39, LC’s, Jacks Stack, Joe’s, BB’s Lawnside -- and that’s just one day of eating for me in Kansas City alone! 960 1280
Minnesota: The Jucy LucyThe New York Times finally got something wrong with the grape salad debacle, but the Jucy Lucy (a burger with molten cheese in the middle of the patty as well as on top) is all ours. 960 1280
Nebraska: Rocky Mountain OystersIf you have an adventurous palate and want to give Rocky Mountain oysters, aka bull testicles, a try, Nebraska is the place to go. Round the Bend Steakhouse in Ashland has hosted an annual Testicle Festival since 1993 where they serve up Rocky Mountain oysters and call them "bull fries." 960 1280
Nevada: Las Vegas SushiNothing says Las Vegas like eating sushi before hitting the gaming tables. Famed Japanese chef Masa Takayama creates a $240 appetizer that some consider a work of art at BarMasa, if that tells you anything about what to expect at this restaurant. Toro, also known as the belly of wild bluefin tuna, is a must. 960 1280
New Hampshire: Sunday Turkey DinnerThe seafood in New Hampshire is amazing, but their real food heritage lies inland in the traditional Yankee food category. Puritan settlers from England brought their own cooking traditions, like baked beans, baked turkey, and apple pie, and stole some classics from the Native Americans, who used corn meal in skillet cake, all kinds of fish in chowders and clam bakes and boiled maple sap. So let’s give New Hampshire the “Sunday turkey dinner while watching the football game.” 960 1280
Oregon: Fish-Sauce Wings at Pok PokThe easy answer here would be oysters, or salmon, or any of a hundred foods that Oregon is famous for such as Prince Puckler’s hot fudge sauce or Voodoo Donuts … but I’m making a list for a new generation and I’m going with Andy Ricker’s fish-sauce wings at Pok Pok. 960 1280
Utah: Funeral Potatoes?Utah, you make this so hard, your official State Snack is Jell-O. But you love to gather at potlucks and funeral potatoes -- a traditional Mormon casserole consisting of hash browns, cheese, onions, cream soup, sour cream and butter, topped with crushed potato chips -- seem like a natural pick here. 960 1280
West Virginia: Pepperoni RollsAll the hunting and fishing I do in my FAVORITE state makes me want to offer up a hundred of my campfire favorites, from chicken-fried squirrel to whole-roasted venison, but pepperoni and tomato rolled in store-bought bread or croissant dough is the thing here. If someone makes you them homemade. even better. 960 1280
Coconut Tree Grubs in IquitosIn the heart of the Amazon jungle in Peru, locals harvest coconut tree grubs and sell them in the market skewered and charred over an open flame. These protein-rich grubs taste like crisp rolls of charred chicken skin if they are cooked properly. If not. they taste like pus bags filled with rotted digested wood. 960 1280
Hákarl in IcelandReally, the worst tasting foods are the fermented, spoiled ones like Hákarl. Made from the Greenland shark, the meat is poisonous when fresh, so in order to eat it, Icelanders let it spoil in the ground for months and then out in the elements for a few more to dry. It’s a revolting dish to many first timers; eating it without gagging is what separates the men from the boys. While the smell of the putrefied shark itself could make the faint-hearted ill, the taste is ultimately sweet, nutty and faintly fishy … if you like ammoniated wax. 960 1280
Coral Worms in SamoaPalolo are tiny, little worms that live in the coral reefs deep off the coast of Samoa in the trenches of the Pacific. They come out of the coral every few years when the atmospheric conditions are right and the locals scoop them off the surface and eat them plain, sautéed or as a spread on bread. It tastes like liver fermented in salt water, but that doesn’t do the bright blue color very much justice. 960 1280
Fermented Skate in KoreaBoth adored and despised in South Korea, fermented skate, or hongeo, has the distinct odor of hospital-floor cleaner mixed with glue solvent. Mostly served “raw,” the pungent fish is seeing a resurgence in popularity. Be prepared to smell like an outhouse after leaving a restaurant that serves the delicacy -- it’s the price you pay, but it’s worth it. 960 1280
Giant Sea Squirt in Santiago ChileFound off the coast of Chile, these giant sea squirts called pyura are the size of basketballs. They're sliced open with a serrated sword to reveal the little throbbing corpuscles that live inside the spongy, rock-like carapace. They taste of pure iodine dipped in fish oil, but with a squirt of lemon they are transformed into deliciousness. Culinary alchemy at its finest. 960 1280
Horse-Rib-and-Rectum Sausage in KazakhstanPeople in Kazakhstan eat every conceivable part of the horse, from the fat cap under the mane to the rectum. They don’t waste any part of the animal. One of the best things I tried at Almaty’s Green Bazaar was kazy, a horse sausage made from whole pieces of rib meat seasoned with garlic and salt, torn from the bone and stuffed into natural casings from the horse’s lowermost end, dried to cure and then smoked, resulting in a beautiful mix of meat and melt-in-your-mouth fat. Strange for some I guess, but delicious and very normal in Central Asia. 960 1280
Sea Cucumber in AlaskaThe waters off of Sitka, AK, are ripe with exotic sea creatures such as octopus, sea cucumbers and abalone. Sea cucumber, when cooked correctly, is extraordinary. All it needs is a few minutes in a wok with a little soy sauce seasoning. The squishy creatures taste like lettuce-y sea vegetables with a bit of crunch, but mostly yielding a buttery texture. The trick is splitting them open, scraping the innards out, and then using a spatula to peel the “meat” off the rock-hard exoskeleton. 960 1280
Tarantulas in CambodiaWe are pre-conditioned in this country to think of tarantulas as scary and poisonous, belonging on Halloween decorations not dinner plates. But they taste great, reminding me of sweet and delicate crabs when they’re fresh. After digging them out of the ground, the tarantulas need to be defanged, washed and then scorched to remove the hair. In Cambodia, they’re deep fried, then wok sautéed with sugar, salt, chilies and garlic. They are superb when they're treated like lobster or crab, taken from their lair to the dinner table as quickly as possible. 960 1280
Giraffe Weevils in MadagascarTry these bugs blindfolded and you’d never know you were eating a beetle that looks like a Dr. Seuss creature. Sautéed in a bit of salty water and butter, they are tender morsels that taste like shrimp. This is the kind of bizarre food that would stop you in your tracks if placed in your hand. And they only live in this one place in the world. 960 1280
Ensete in EthiopiaEnsete is 1 of 2 species of vinifera in a special part of the “false banana” family. It’s also the name of the bread made with the pounded root ball of the same plant although it’s properly called kocho. The bread is made with a fermented paste of the root ball that’s buried underground for months to get its groove on. It’s treasured in Ethiopia as a super food, but it’s an acquired taste to say the least. 960 1280
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Barbados North PointTake in the island's natural beauty. Find a friendly, local taxi driver or rent a car to drive around the coast of Barbados. Be careful, they drive on the left side of the road here. North Point, on the northernmost tip of the island in St. Lucy Parrish, features plunging views of the Caribbean. 960 1280
Cherry Tree HillSee a sleeping giant. Drive to Cherry Tree Hill on the way to the east coast to view the Bajan mountains also known as the "Sleeping Giant." If you look closely, you'll see the giant's head point to the ocean with his mouth open and his belly pointing inland. 960 1280
El Toro tri-tip BBQDid You Know? The 2 hottest chilis in the world, the Naga Viper and Infinity chilli, were developed in England and are available as a sauces. England is now producing the hottest natural chilli sauces (without added pepper extract) available in the world.
Dish 1: El Toro
Where: Phil’s BBQ, 3750 Sports Arena Blvd, San Diego, CA 92110 960 1280
Fry Sauce” on Pastrami Double Crown BurgerDid You Know? The oldest known condiment is garum, a sauce of fermented fish used by the ancient Romans.
Dish 2: "Fry Sauce" on Pastrami Double Crown Burger
Where: Crown Burgers, 377 East 200 South, Salt Lake City, UT 84111 960 1280
Sicilian Pizza from Spumoni GardenDid You Know? Today, ketchup is one of the most popular condiments in the world. Americans buy over 175 billion bottles every year.
Dish 3: Sicilian Pizza
Where: L&B Spumoni Garden, 2725 86th St, Brooklyn, NY 11223 960 1280
Tiger Sauce on Pit Beef SandwichDid You Know? Famous chef Julia Child once said "sauces are the splendor and the glory of cooking."
Dish 4: Tiger Sauce on Pit Beef Sandwich
Where: CHAPS Charcoal Restaurant, 5801 Pulaski Hwy, Baltimore, MD 21205 960 1280
Peach BBQ SauceDid You Know? Today, over 40 different varieties of peaches are grown in Georgia.
Dish 5: Peach BBQ Sauce
Where: Sweet Potatoes, 6825 Waters Ave, Savannah, GA 31406 960 1280