10 Most Bizarre Foods in the World

Our resident adventurous eater Andrew Zimmern has crisscrossed the globe in search of the world’s most bizarre foods. From spoiled shark meat to deep-fried tarantulas, here are 10 local delicacies that require an acquired taste.

Photos

A Successful Quail Hunt

A Successful Quail Hunt

Andrew Zimmern shows off his freshly bagged quail in Texas Hill Country. 960 1280

  

Texas Longhorns and Zebras

Texas Longhorns and Zebras

A herd of Texas longhorns and zebras roam the pastures of Koch Ranches outside San Antonio. 960 1280

  

Highlandettes of Lake Highlands High School

Highlandettes of Lake Highlands High School

Andrew and the Highlandettes of Lake Highlands High School in front of San Antonio's iconic Alamo, a former Roman Catholic mission and fortress. 960 1280

  

The Alamo

The Alamo

The Bizarre Foods film crew shoots a scene in front of the Alamo, the iconic site of the Battle of the Alamo in 1836. 960 1280

  

Bill Miller Bar-B-Que

Bill Miller Bar-B-Que

Andrew makes a pit stop at Bill Miller Bar-B-Que, a popular establishment in San Antonio for brisket. 960 1280

  

Cooking With Chef Johnny Hernandez

Cooking With Chef Johnny Hernandez

Andrew visits the home of chef Johnny Hernandez for some fresh grilled cecina tacos. Cecina is traditionally prepared with salt and dried by air, sun or smoking. 960 1280

  

Man's Best Friend

Man's Best Friend

Andrew meets a future quail-hunting dog in Texas Hill Country. 960 1280

  

Coturnix Quail Eggs

Coturnix Quail Eggs

Coturnix quail eggs, a Texas delicacy best sampled raw, from Diamond H Ranch. 960 1280

  

Brotherly Love at Diamond H Ranch

Brotherly Love at Diamond H Ranch

Andrew receives a kiss for luck from quail purveyor Chris Hughes at Diamond H Ranch. 960 1280

  

Beef Brain at Restaurant Gwendolyn

Beef Brain at Restaurant Gwendolyn

Andrew looks on as chef Michael Sohocki prepares ingredients for beef brain foie gras at Restaurant Gwendolyn. 960 1280

  

Meat of El Machito

Meat of El Machito

Chicken and goat skewered over an open fire at San Antonio's El Machito. 960 1280

  

Sampling Goat Innards at El Machito

Sampling Goat Innards at El Machito

Andrew prepares to sample grilled goat innards at Johnny Hernandez's restaurant El Machito. 960 1280

  

Bowl of seal flipper at Mallard Cottage in Newfoundland

Bowl of seal flipper at Mallard Cottage in Newfoundland

"A bowl of seal flipper meat at Mallard Cottage. Todd Perrin knows how to cook this stuff." - Andrew Zimmern 960 1280

  

Seal flipper and seal loin cuts in Newfoundland

Seal flipper and seal loin cuts in Newfoundland

"Seal flipper and seal loin cuts ready for cooking." - Andrew Zimmern 960 1280

  

Andrew Zimmern holds up a handline reel

Andrew Zimmern holds up a handline reel

Andrew Zimmern holds up a traditional Newfoundland handline reel and jig while fishing for cod in Petty Harbor. 960 1280

  

Andrew Zimmern holds his fresh catch of codfish in Newfoundland

Andrew Zimmern holds his fresh catch of codfish in Newfoundland

Andrew Zimmern hoists a codfish he caught back on the dock at Petty Harbor, Newfoundland. 960 1280

  

Plate of a traditional Newfoundland traditional Newfoundland Jiggs dinner

Plate of a traditional Newfoundland traditional Newfoundland Jiggs dinner

Bread puddings (bottom left), carrots (top left), salt beef (top middle), roast beef (bottom right) and turnips (far right) make up some of the elements of a traditional Newfoundland Jiggs dinner. 960 1280

  

Andrew Zimmern with Newfoundland locals for a traditional jiggs dinner

Andrew Zimmern with Newfoundland locals for a traditional jiggs dinner

Andrew Zimmern hugs Caroline Wilson as they share a traditional Jiggs dinner with her brother Junior Loveman (right), nephew Jeremy Loveman (back) and friend John Green (left). 960 1280

  

Andrew Zimmern holds up homemade ugly sticks in Newfoundland

Andrew Zimmern holds up homemade ugly sticks in Newfoundland

Andrew Zimmern holds homemade ugly sticks, which are used to make traditional folk music in Newfoundland. 960 1280

  

8. Andrew Zimmern talks seafood with chef Jeremy Charles

8. Andrew Zimmern talks seafood with chef Jeremy Charles

Andrew Zimmern talks seafood with chef Jeremy Charles aboard a dive vessel in Conception Bay. 960 1280

  

A plate of wild rabbit at Raymonds restaurant in Newfoundland

A plate of wild rabbit at Raymonds restaurant in Newfoundland

"Wild rabbit prepared by Raymonds chef Jeremy Charles." - Andrew Zimmern 960 1280

  

Diver Shawn During (center) cracks open a giant sea scallop for Andrew Zimmern on Conception Bay Newfoundland

Diver Shawn During (center) cracks open a giant sea scallop for Andrew Zimmern on Conception Bay Newfoundland

"Diver Shawn During (center) cracks open a giant sea scallop for chef Jeremy Charles and me — easily the best scallop I've ever eaten." - Andrew Zimmern 960 1280

  

Andrew Zimmern holds a giant sea scallop on Conception Bay Newfoundland

Andrew Zimmern holds a giant sea scallop on Conception Bay Newfoundland

"That's me peeking inside the massive shell of a sea scallop on Conception Bay." - Andrew Zimmern 960 1280

  

Andrew Zimmern in the kitchen of Mallard Cottage in Newfoundland

Andrew Zimmern in the kitchen of Mallard Cottage in Newfoundland

"Chef Todd Perrin shows me how he prepares a seal flipper at his restaurant, Mallard Cottage in Newfoundland." - Andrew Zimmern 960 1280

  

Andrew Zimmern points to a cut of seal meat at Mallard Cottage in Newfoundland

Andrew Zimmern points to a cut of seal meat at Mallard Cottage in Newfoundland

"Look at that amazingly rich cut of seal meat! Super-fresh. Red is the color of flavor!" - Andrew Zimmern 960 1280

  

Hog quarters hang in the refrigerator at Mallard Cottage in Quidi Vidi Village, Newfoundland

Hog quarters hang in the refrigerator at Mallard Cottage in Quidi Vidi Village, Newfoundland

"Hog quarters hang in the walk-in refrigerator at chef Todd Perrin's Mallard Cottage in Quidi Vidi Village, Newfoundland." - Andrew Zimmern 960 1280

  

Andrew Zimmern helps in the kitchen at Bidgoods in Newfoundland

Andrew Zimmern helps in the kitchen at Bidgoods in Newfoundland

"I'm separating rabbit meat from the bone to make pot pies alongside Bidgood's employee Kristina Squires as manager Leslie Bidgood (far left) looks on." - Andrew Zimmern 960 1280

  

Andrew Zimmern holds up salted cod at Bidgood's fish plant in Goulds, Newfoundland

Andrew Zimmern holds up salted cod at Bidgood's fish plant in Goulds, Newfoundland

"I'm holding on to filets of salted cod at the Bidgood's fish plant in Goulds, Newfoundland." - Andrew Zimmern 960 1280

  

Andrew Zimmern at the Bidgood's food market, making gumdrop cake

Andrew Zimmern at the Bidgood's food market, making gumdrop cake

"That’s fresh gumdrop cake made by Bidgood's baker Marjorie Snelgrove." - Andrew Zimmern 960 1280

  

seafood at Raymonds restaurant in Newfoundland

seafood at Raymonds restaurant in Newfoundland

"An expression of the sea floor on a plate at Raymonds Restaurant by chef Jeremy Charles." - Andrew Zimmern 960 1280

  

Andrew gets a close-up look at barbecue in Nashville

Andrew gets a close-up look at barbecue in Nashville

Andrew Zimmern and pitmaster Pat Martin serve up a whole hog's worth of barbecue at Pat's Martin's Bar-B-Que Joint in Nashville. 960 1280

  

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern stands behind barbecue in Nashville

Andrew Zimmern is disappointed in the "child's portion" of barbecue he received at Pat Martin's. 960 1280

  

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern crane hunts in Nashville

Andrew Zimmern, hunter Chris Nischan and game warden C.J. Jaynes wait in a Sandhill Crane blind to shoot, well, crane. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane. 960 1280

  

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern with a duck foot in his mouth

Andrew Zimmern munches on a pigeon foot at The Catbird Seat. 960 1280

  

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern with Kurdish family in Nashville

Andrew Zimmern gets a lesson in hand-rolling traditional Kurdish meat-stuffed dumplings with Remziya Suleyman and her family. 960 1280

  

Close-up shot of Kurdish dishes in Nashville

Close-up shot of Kurdish dishes in Nashville

Some of the exquisite Kurdish dishes up-close and personal. Can you taste them? 960 1280

  

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Kahlil Arnold speaks with Andrew Zimmern in Nashville

Owner Kahlil Arnold shares the secret to Arnold's success: great food! 960 1280

  

Whole hog on pit in Nashville

Whole hog on pit in Nashville

Pat Martin does barbecue like no other: whole hog in the pit. 960 1280

  

Food at Azadi Kurdish Market in Nashville

Food at Azadi Kurdish Market in Nashville

A typical offering at Azadi Kurdish Market. 960 1280

  

Andrew Zimmern admires pork in Nashville

Andrew Zimmern admires pork in Nashville

Andrew Zimmern likes his barbecued pork straight from the pit. 960 1280

  

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