Bizarre Foods America: Northern California

Go behind the scenes as Andrew Zimmern visits Northern California where people are reinventing food. Andrew samples grilled dove hearts, mutton testicles, monkeyface eel and more.

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Andrew Zimmern preparing a shark to eat in San Francisco
Andrew Zimmern preparing a shark to eat in San Francisco

Andrew Zimmern preparing a shark to eat in San Francisco

Andrew Zimmern, Hank Shaw and local fishing buddies prepare fresh-caught leopard shark. 960 1280

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Pan-fried leopard shark

Pan-fried leopard shark

Pan-fried leopard shark direct from San Francisco Bay. 960 1280

  

Andrew Zimmern at Chirp Bakery

Andrew Zimmern at Chirp Bakery

Andrew Zimmern gets excited when he learns Chirp Bakery's baked goods are made with cricket flour. 960 1280

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Crickets

Crickets

These crickets will soon become flour at Chirp Bakery. 960 1280

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caramelized mealworm sundae

caramelized mealworm sundae

A caramelized mealworm sundae from La Cocina restaurant. 960 1280

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Andrew Zimmern at Little Kabul's Maiwand Market

Andrew Zimmern at Little Kabul's Maiwand Market

Andrew Zimmern is disappointed in his small take-home portion of naan from Little Kabul's Maiwand Market. 960 1280

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Pacha or lamb's head soup

Pacha or lamb's head soup

Pacha, or lamb's head soup, is a traditional Afghan dish at De Afghanan in Fremont, CA. 960 1280

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Andrew Zimmern at De Afghanan

Andrew Zimmern at De Afghanan

Andrew Zimmern and Afghan local Hamid Haidari enjoy an Afghan meal at De Afghanan. 960 1280

  

De Afghanan's traditional Afghan food

De Afghanan's traditional Afghan food

De Afghanan's traditional Afghan food is truly a work of art -- of substantial proportions. 960 1280

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San Jose restaurant Mezcal's chapulines

San Jose restaurant Mezcal's chapulines

San Jose restaurant Mezcal's chapulines are fried grasshoppers seasoned, sautéed and then placed in a taco. 960 1280

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Ox Penis Soup

Ox Penis Soup

Ox penis soup from Bun Bo Hue An Nam in East San Jose. 960 1280

  

Andrew Zimmern

Andrew Zimmern

Andrew Zimmern dates this fermentation's start date. 960 1280

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fermented fish sauce at To Hyang

fermented fish sauce at To Hyang

Three-year-old fermented fish sauce at To Hyang, a Korean restaurant in San Francisco. 960 1280

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Min Im, part-owner of To Hyang

Min Im, part-owner of To Hyang

Min Im, part-owner of To Hyang, serves up traditional Korean dishes with Andrew Zimmern. 960 1280

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Andrew Zimmern and a homemade mayo emulsifier

Andrew Zimmern and a homemade mayo emulsifier

Andrew Zimmern and the Hampton Creek Foods family want you to say hello to their little friend, a homemade mayo emulsifier. 960 1280

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