Bizarre Foods America: Undiscovered Hawaii Photos

Hawaiians know how to make the best of both the sea and the land, and Andrew Zimmern tastes the best and the most bizarre that this island state has to offer. Dried octopus bile sacs, anyone?

You Might Also Like

lechon
Lechon

Lechon

Legal Beans in Jersey City, New Jersey
I love Filipino food; the post-colonial cuisine combines the best of South Asian ingredients with Spanish technique. Although it hasn’t taken hold in this country like Thai and Vietnamese cuisine, you can still find phenomenal Filipino food on both coasts. The Cebu-style lechon from Legal Beans in Jersey City is as good as it gets. Stuffed with lemongrass and scallions, rubbed with vinegar and spices, and slow-roasted for several hours, this whole hog is ideal tailgating grub for a crowd.
960 1280

  

Flaczki

Flaczki

S&D Polish Deli in Pittsburgh
Pittsburgh is an Eastern European immigrant city with a dynamic food scene that's reinvented itself over the last couple decades. For traditionalists, a stop at S&D Polish Deli is a must. Run by a couple from central Poland, it's a one-stop shop for everything from Polish shampoo to Warsaw-style head cheese and other fantastic Polish fare. One of their specialties is flaczki, a beef tripe soup that hits the spot on a chilly day.

  

Burgoo

Burgoo

Eastern Kentucky
Burgoo is a true hunter’s chowder that’s legendary in eastern Kentucky. Although a singular recipe doesn’t exist, there are a few things everyone can agree on -- it has to have at least 3 different types of meat (i.e. squirrel, turkey and deer) and it’s gotta be cooked on an open fire pit. My Kentucky hunting pal, Tim Farmer, makes a killer version with 5 wild meats, along with vegetables from his garden, including tomatoes, okra and his secret ingredient, homemade currant jelly. Served with bacon-rich cornbread, burgoo is ideal cool weather comfort food.
960 1280

  

Fish Boil

Fish Boil

Two Rivers, Wisconsin
Great Lakes whitefish is one of the only species left for commercial fishermen to harvest from Lake Michigan, and it’s perfect for a fish boil. The Two Rivers Fire Department has a long tradition of manning the raging fire at the annual Door County Fish Boil, where the firemen use a hefty amount of kerosene to create a crowd-drawing spectacle. What’s better to feed a crowd than a fish boil?
960 1280

  

Beef Barbacoa

Beef Barbacoa

Pitmaker in Houston
You'll find the ultimate tailgating scene at a Houston Texans home game, where the scale of the food matches the enthusiasm of the die-hard fans. The guys from Pitmaker, a local barbecue manufacturing company, know how to throw one hell of a pregame party, turning Mexican specialties into an ultimate tailgating feast (they even have a live band). I was lucky enough to sample their beef barbacoa de cabeza … yes, all the meat from a slow-roasted whole steer head. Grab a tortilla, and a mix of cheek and tongue, and you have the makings of one of the best tacos I've eaten.
960 1280

  

Crow and Jalapeno Wrapped in Bacon

Crow and Jalapeno Wrapped in Bacon

Gravette, Arkansas
Crow meat has a bad reputation, but when cooked correctly, it reminds me of canvasback duck, some of the sweeter-tasting species that we have in the North. After hunting crow in the Ozarks, I helped cook up some bacon-wrapped crow and jalapeno bites. Rolled in brown sugar, dipped in soy sauce and then grilled, this is Arkansas-style game day food -- superb Ozarks finger food.
960 1280

  

Caldo

Caldo

St. Bernard, Louisiana
Traditional Isleno cooking abounds in St. Bernard, LA, along what I like to call the "Third Coast." Caldo is a humble peasant stew with its roots in the Canary Islands. It’s a tender braise, filled with a hundred vegetables and in this case, big knobs of pickled pork. It’s a one-pot-wonder that makes use of whatever meat and vegetables you have on hand -- beans, cabbage, corn, tomato, sweet potato and turnip greens are all in abundance in this part of the country.
960 1280

  

Porchetta

Porchetta

Ionia, Iowa
On a small farm, Rustik Rooster Farms, outside of Waverly, Iowa, my friend Carl Blake has crossbred one of the most delicious pigs in America -- he calls his breed an Iowa Swabian Hall in homage to the classic German pig stock. With an ideal balance of intra- and inter-muscular fat and well-marbled muscle meat, this is truly one of the greatest hogs you'll ever eat. I had the pleasure of tasting Carl's porchetta, a boneless whole hog, stuffed with sausage, loins and its own organs, all roasted to perfection. Touchdown.

  

Whole Smoked Armadillo

Whole Smoked Armadillo

Central Florida
When most people think of Florida, they imagine Disney World and Miami Beach, but if you venture into the heart of the peninsula, you'll find wonderful folks who take pride in living off the land. This means eating and cooking animals like armadillo. My guides, hunters David Tyburski and Rick Stafford, prepared smoked armadillo, cooked in its own shell and filled with seasonings and vegetables. Believe me, it makes for one unique barbecue. And it's delicious.
960 1280

  

Matanza

Matanza

Los Lunas, New Mexico
It's pretty obvious I have a thing for whole animal cooking. And when it comes to ceremonial whole hog feasting, a traditional matanza is solidly at the top of my list. In the community of Los Lunas in New Mexico, for example, everyone gathers together to butcher and cook all parts of the pig, creating dishes ranging from blood pudding and fried pig skin, to adobado and braised red chili ribs. This kind of cooking wouldn’t be out of place outside of an NFL stadium. It's the best whole hog cookery I know of.
960 1280

  

Bigos

Bigos

Czerw's Kielbasy in Philadelphia
Bigos is a traditional Polish pork-and-sauerkraut stew that is rich in soulful Eastern European flavors and ingredients. Czerw's Kielbasy in Philly has one of the best versions I’ve ever tried. These guys are serious about family traditions, using the same kielbasa recipes that grandpa Jan Czerw used back in 1938 when he first opened this smokehouse. It's the perfect meal in a bowl.
960 1280

  

Photos

Andrew Zimmern goes duck hunting in Houston.

Andrew Zimmern goes duck hunting in Houston.

Andrew and Bryan Caswell, chef and owner of the Reef restaurant in Houston, search the morning skies of Galveston Bay for duck. It's what's for lunch. 960 1280

  

Andrew Zimmern tailgates in Houston.

Andrew Zimmern tailgates in Houston.

Andrew tailgates Texas style at Reliant Stadium before a Houston Texans game. Meet his new friend -- a slow-roasted steer head. 960 1280

  

Andrew Zimmern searches for shellfish in Hawaii.

Andrew Zimmern searches for shellfish in Hawaii.

Off the coast of Miloli’i Beach in Hawaii, Andrew and local Kyle Napeahi scour the rocks for tiny shellfish called opihi and get a taste of fresh helmet urchins. 960 1280

  

Andrew Zimmern examines taro in Hawaii.

Andrew Zimmern examines taro in Hawaii.

Daniel Anthony pounds taro for a living. He and Andrew examine the starchy root before it is transformed into Hawaii’s traditional dish, poi. 960 1280

  

Andrew Zimmern eats Vietnamese food in St. Louis.

Andrew Zimmern eats Vietnamese food in St. Louis.

Vietnamese cuisine is a great gateway for adventurous eating, and Andrew sampled some of the best in St. Louis at Farmhaus. 960 1280

  

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Grbic Restaurant in St. Louis’ Little Bosnia serves house-made cevapi, minced-beef sausages that are a staple of Bosnian cuisine. 960 1280

  

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

While in Providence, RI, Andrew samples chef Matt Jennings’ grilled mackerel covered in a blanket of miso garlic confit sauce with fresh greens. Jennings is the owner of Farmstead. 960 1280

  

Andrew Zimmern goes fishing in Rhode Island.

Andrew Zimmern goes fishing in Rhode Island.

Andrew goes fishing for quahogs in Potter Pond, an estuary in Matunuck, RI. The hard clams are on the menu at Matunuck Oyster Bar, owned by chef Perry Raso. 960 1280

  

Andrew Zimmern tastes man-made meat in Providence, RI.

Andrew Zimmern tastes man-made meat in Providence, RI.

Is it monkfish or meat? The Johnson & Wales culinary program in Providence, RI, has transformed monkfish, once known as a trash fish, into something totally new through hi-tech cooking techniques. Monkfish and strips of ham are bound together with a chemical binding agent to create a new meat that doesn't exist in nature. Andrew tasted it, of course. 960 1280

  

Andrew Zimmern stops for crawfish in Louisiana.

Andrew Zimmern stops for crawfish in Louisiana.

Steamed crawfish at Louisiana roadside seafood shack, Casanova's Seafood, in St. Bernard, LA. 960 1280

  

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Chef John Besh cooks up a mean gumbo for Andrew at one of his many restaurants, La Provence in New Orleans. 960 1280

  

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

The quintessential Alabama plate of BBQ at Miss Myra’s in Vestavia Hills, AL: Hickory-smoked chicken, coleslaw, potato salad and banana pudding for dessert. 960 1280

  

Andrew Zimmern inspects pig innerds in Birmingham, AL.

Andrew Zimmern inspects pig innerds in Birmingham, AL.

At a pig processing plant outside Birmingham, AL, Andrew watches plant worker Brian Sapp remove the liver from the "pluck" of internal pig organs. 960 1280

  

Andrew Zimmern caught shellfish in St. Croix.

Andrew Zimmern caught shellfish in St. Croix.

Spotted trunkfish, also known as shellfish in St. Croix, caught by Andrew and Captain Thomas Daley. Andrew says the taste is unbelievable! 960 1280

  

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Spear fishing is very popular on St. Croix in the US Virgin Islands, so Andrew grabs a spear to try his hand at the sport … and catch lunch! 960 1280

  

Andrew Zimmern tries suckling pig in Queens, NY.

Andrew Zimmern tries suckling pig in Queens, NY.

Fresh suckling pig at Muncan Meat Corp. in Queens, NY, waits to be carved up and served fresh to customers. 960 1280

  

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew and Jason Wang pull traditional-style longevity noodles at Wang’s X'ian Famous Foods in Queens, NY. 960 1280

  

Andrew Zimmern rides with cowboys in Los Angeles.

Andrew Zimmern rides with cowboys in Los Angeles.

Did you know there were cowboys in Compton? Andrew rides with an LA ranching family at Richland Farms before sitting down to a Mexican farm feast. 960 1280

  

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Too big for this picture (or your mouth): The Whipper Burger at Hawkins House of Burgers in LA is loaded with pastrami, cheese and a butterflied hot link. 960 1280

  

The Hot List

Travel the world. Enter Daily to Win $10,000!  

Will Blake or Janel be the next Travel Channel Star?

Join the conversation on Social Media!
Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.