Bizarre Foods: Brooklyn Pictures

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lechon
Lechon (Jersey City, New Jersey)

Lechon (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 (Pittsburgh)

Flaczki (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. 960 1280

  

Burgoo (Eastern Kentucky)

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 (Two Rivers, Wisconsin)

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 (Houston)

Beef Barbacoa (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 (Gravette, Arkansas)

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 (St. Bernard, Louisiana)

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 (Ionia, Iowa)

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. 960 1280

  

Whole Smoked Armadillo (Central Florida)

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 (Los Lunas, New Mexico)

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 <i>adobado</i> 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 (Philadelphia)

Bigos (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 with suckling pig

Andrew Zimmern with suckling pig

Andrew Zimmern acquaints himself with a fresh suckling pig before it hits the oven at Muncan Food Corporation, in Queens, NY. 960 1280

  

Deep-fried cod, a Bukharian dish

Deep-fried cod, a Bukharian dish

Deep-fried female cod is part of a traditional Bukharian feast in Rego Park, in Queens, NY. This dish traveled to Queens with Burkharian Jews from Central Asia. 960 1280

  

Andrew samples authentic Bukharian bread

Andrew samples authentic Bukharian bread

Andrew samples authentic Bukharian bread with the owners of Rokhat Kosher Bakery in Rego Park, Queens. 960 1280

  

Buffalo chicken feet at M. Wells Diner

Buffalo chicken feet at M. Wells Diner

Andrew says the buffalo chicken feet with maple syrup and pickled celery, prepared by chef Hugue Dufour, at M. Wells Dinette in Long Island City, NY, is spectacular. 960 1280

  

Andrew Zimern at Muncan Food Corporation

Andrew Zimern at Muncan Food Corporation

The craft of Romanian meat handling has been passed down over 3 generations at Muncan Food Corporation. Andrew chats with 2 of the 3 generations running the Queens institution. 960 1280

  

Beef tongue at Phayul

Beef tongue at Phayul

Beef tongue and fresh chilies from Phayul, a Tibetan restaurant in Jackson Heights, Queens. 960 1280

  

Andrew Zimmern at Golden Shopping Mall

Andrew Zimmern at Golden Shopping Mall

Andrew has a passion for Chinese food, so he was happy to taste these dumplings at the Golden Shopping Mall in Flushing, NY, known for its authentic Asian fare. 960 1280

  

Bone marrow soup at Golden Shopping Mall

Bone marrow soup at Golden Shopping Mall

A steaming bowl of bone marrow soup at the Golden Shopping Mall. 960 1280

  

Nepalese appetizers at Tawa Food

Nepalese appetizers at Tawa Food

Tiny Nepalese appetizers on display at Tawa Food, a hidden gem in Jackson Heights, Queens. 960 1280

  

Andrew Zimmern with Lingbo Li

Andrew Zimmern with Lingbo Li

Andrew Zimmern catches up with food blogger Lingbo Li on a food tour through Flushing's Chinese neighborhoods. 960 1280

  

Mung bean jelly at Fu Run restaurant

Mung bean jelly at Fu Run restaurant

A plate of mung bean jelly, an Asian noodle dish, at Fu Run restaurant in Flushing, Queens. 960 1280

  

Andrew Zimmern poses with cops in Queens

Andrew Zimmern poses with cops in Queens

Andrew poses with the proud men and women working the beat in Corona, Queens. 960 1280

  

Andrew Zimmern with Jason Wang at Xi'an Famous Foods

Andrew Zimmern with Jason Wang at Xi'an Famous Foods

Andrew Zimmern and Jason Wang of Xi'an Famous Foods sample the restaurant's newest creation – super-thin, very long longevity noodles. 960 1280

  

Fresh lamb at Xi'an Famous Foods

Fresh lamb at Xi'an Famous Foods

This fresh lamb will be transformed by the genius cooking taking place at Xi'an Famous Foods in New York. 960 1280

  

Pig head at the market in Mexico City

Pig head at the market in Mexico City

Xochimilco Market is one of the world's best examples of the cultural impact of "place." It's a living history lesson. Talking to vendors, such as this pork butcher, intimately connects you to other worlds. And I got a great pig's head tip: Brine, then rub with cilantro and lime before roasting. 960 1280

  

'Andrw Zimmern with chef Enrique Olivera at his restaurant Pujol in Mexico City smoking a piece of baby corn in a bowl of charred husks. As seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

'Andrew Zimmern eating a tortilla with cheese, coriander and homemade green sauce from a vendor at Xochimilco Market in Mexico City as seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

Andrew Zimmern holds a taco in Mexico City

Andrew Zimmern holds a taco in Mexico City

I made this taco at my pal Basilio's house by pulling fish roe, onions, tomatillos, chilies and cilantro out from the tamale they were cooked in. It's how they do it at his house. He farms the fish and grows all the ingredients, and his family has been doing that right here since before the Spanish arrived. 960 1280

  

'Andrew Zimmern practicing a little falconry with two passersby in the Mexico City district of Xochimilco as seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

'A serving chicken feet with chili peppers and lime at a market stall in Tepito in Mexico City as seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

'Andrew Zimmern sucking marrow out of pig bones with a straw at a market restaurant in the Tepito district of Mexico City as seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

'Pig knuckles used for making soup in the market at Tepito in Mexico City as seen on Travel Channel's Bizarre Food with Andrew Zimmern.' 960 1280

  

'Seafood stew at street stall in Calle Lopez district of Mexico City as seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

Andrew Zimmern samples ant eggs

Andrew Zimmern samples ant eggs

I am in Hidalgo, about 2 hours from Mexico City … and I could be sampling freshly dug-up escamoles (ant eggs) in this picture — or complaining to my pal, chef Jose Carlos Redon, and his ranch hands that the ant that stung me the hardest in battle is about to lose the war. 960 1280

  

'Nopale worms and red maguey worms are eaten in Hidalgo Mexico. As seen on Travel Channel's Bizarre Foods with Adrew Zimmern.' 960 1280

  

'Andrew Zimmern counts the dead bugs in a glass of agave juice taken straight from a plant in Hidalgo Mexico. As seen on Travel Channel's Bizarre Foods with Andrew Zimmern.' 960 1280

  

Andrew Zimmern looks at a glass jar with dead bugs

Andrew Zimmern looks at a glass jar with dead bugs

Stink bugs and fried nopal worms are ready to be eaten at my friend Jose's ranch house in Hidalgo, Mexico. These ingredients taste better than you can even imagine and will change the face of food poverty, health, environmental sustainability and wellness in our world when everyone starts eating them just a few times a month. 960 1280

  

'Tacos made with chicken peppers and escamole (ant eggs) in Hidalgo Mexico as seen on Bizarre Foods with Andrew Zimmern on Travel Channel.' 960 1280

  

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