Bizarre Foods: Corn Smut & Ant Eggs Pictures

Andrew Zimmern travels to Mexico City to indulge in stewed pig knuckles in one of the city's most notorious barrios. See what Andrew had to say about his visit.

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.

'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.'

'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.'

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.

'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.'

'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.'

'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.'

'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.'

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

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.

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

'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.'

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.

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