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.

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Andrew Zimmern watches a chef in Las Vegas
Andrew Zimmern watches a chef in Las Vegas

Andrew Zimmern watches a chef in Las Vegas

Andrew Zimmern watches assistant executive pastry chef Johann Springinsfeld make batter for a $750 Decadence D'Or cupcake at the Palazzo hotel. 960 1280

  

Fish soup at the Wynn hotel in Las Vegas

Fish soup at the Wynn hotel in Las Vegas

A close-up of fish soup made by chef Paul Bartolotta at his restaurant Bartolotta Ristorante in the Wynn. 960 1280

christopher marino  

Andrew Zimmern at the Wynn in Las Vegas

Andrew Zimmern at the Wynn in Las Vegas

Andrew readies himself to taste chef Paul Bartolotta's encrusted imperial snapper at Bartolotta Ristorante at the Wynn. 960 1280

  

Close-up of the $1,000 sundae at Caesars Palace in Las Vegas

Close-up of the $1,000 sundae at Caesars Palace in Las Vegas

The $1,000 Golden Opulence Sundae from Serendipity 3 at Caesars Palace. 960 1280

christopher marino  

Picture of Andrew Zimmern with chef Rick Moonen at RM Seafood at the Mandalay Bay

Picture of Andrew Zimmern with chef Rick Moonen at RM Seafood at the Mandalay Bay

Andrew with chef Rick Moonen at RM Seafood at the Mandalay Bay. The two enjoyed eating a green papaya salad with diver-caught scallops. 960 1280

  

Andrew Zimmern and Sugar Ray Leonard in Las Vegas

Andrew Zimmern and Sugar Ray Leonard in Las Vegas

Andrew speaks with boxing legend Sugar Ray Leonard backstage at the MGM Grand Garden Arena just before Muhammad Ali's 70th birthday celebration. 960 1280

  

Strawberry mousse dessert at the Bellagio in Las Vegas

Strawberry mousse dessert at the Bellagio in Las Vegas

Strawberry mousse, in the shape of a rose, on top almond cake pastries in the kitchen of the Bellagio. 960 1280

christopher marino  

Picture of Octopus salad at Bartolotta Ristorante

Picture of Octopus salad at Bartolotta Ristorante

Octopus salad at Bartolotta Ristorante. 960 1280

  

Picture of Andrew Zimmern with chef Tom Colicchio

Picture of Andrew Zimmern with chef Tom Colicchio

Andrew Zimmern with chef Tom Colicchio and Tom's braised short ribs covered in shaved black truffles. The 2 men are backstage at the MGM Grand Garden Arena for Muhammad Ali's 70th birthday celebration. 960 1280

  

Andrew Zimmern sorts garbage at RC Farms in Las Vegas

Andrew Zimmern sorts garbage at RC Farms in Las Vegas

Andrew with Bob Combs, owner of RC Farms in Las Vegas where they are sorting garbage to feed Bob's pigs. 960 1280

  

A close-up shot of octopus at the Wynn in Las Vegas

A close-up shot of octopus at the Wynn in Las Vegas

A close-up shot of octopus in the kitchen of chef Paul Bartolotta's Las Vegas restaurant at the Wynn. 960 1280

christopher marino  

Andrew Zimmern talks with George Foreman in Las Vegas

Andrew Zimmern talks with George Foreman in Las Vegas

Andrew Zimmern talks with boxing great and culinarian George Foreman. 960 1280

christopher marino  

Picture of the Hubert Keller's FleurBurger in Las Vegas

Picture of the Hubert Keller's FleurBurger in Las Vegas

Chef Hubert Keller's FleurBurger, at Fleur in the Mandalay Bay, is hand-cut Kobe beef covered in foie gras and black truffles. 960 1280

christopher marino  

Las Vegas at night

Las Vegas at night

A beautiful shot of the Las Vegas skyline at night. 960 1280

  

'Fish is the breakfast of champions in Greece. And yes, Chef Lefteris Lazarou is a world champion and one of Greece's finest chefs.' 'Andrew Zimmern 960 1280

  

'The Greeks have an eye for freshness when it comes to seafood -- it's some of the best in the world.' 'Andrew Zimmern 960 1280

  

'Diane Kochilas' recipe for octopus should be declared a 'Greek National Treasure.' Yep, it's that good.' ' Andrew Zimmern 960 1280

  

'On our own Bizarre Foods odyssey, we pause to take in the grandeur of the Greek Islands.' 'Andrew Zimmern 960 1280

  

Andrew finds a new home in this salty taverna full of fishermen, good food and incredible music. 960 1280

  

The Bizarre Foods crew, Adrian Danciu and Gabe Stix, shoot under the intense Mediterranean sun. 960 1280

  

'Freshly butchered sheep's heads are eye-catching in the meat section of Athens' Central Market.' 'Andrew Zimmern 960 1280

  

'Kokoretsi is like a Greek meat mummy. It's sheep's organ meat wrapped in sheep's intestines. Lunch time!' 'Andrew Zimmern 960 1280

  

Field producer Patrick Weiland looks at a live feed from the Bizarre Foods cameras. 960 1280

  

Local historian Katerina Klonari talks to Andrew about the long history of the Greek fish stew called kakavia. 960 1280

  

Saturday lunch crowds head to roadside meat houses that grill pigs and lambs whole, and everyone gets their fill of roasted meats. 960 1280

  

'Monsters in the net. This is a large moray eel we caught in our nets off the Greek island of Kalymnos.' 'Andrew Zimmern 960 1280

X  

For more than 2 millennia, fishermen have tenderized octopus by beating them on the stones on shore. 960 1280

  

Photos

Andrew Zimmern watches a chef in Las Vegas

Andrew Zimmern watches a chef in Las Vegas

Andrew Zimmern watches assistant executive pastry chef Johann Springinsfeld make batter for a $750 Decadence D'Or cupcake at the Palazzo hotel. 960 1280

  

Fish soup at the Wynn hotel in Las Vegas

Fish soup at the Wynn hotel in Las Vegas

A close-up of fish soup made by chef Paul Bartolotta at his restaurant Bartolotta Ristorante in the Wynn. 960 1280

christopher marino  

Andrew Zimmern at the Wynn in Las Vegas

Andrew Zimmern at the Wynn in Las Vegas

Andrew readies himself to taste chef Paul Bartolotta's encrusted imperial snapper at Bartolotta Ristorante at the Wynn. 960 1280

  

Close-up of the $1,000 sundae at Caesars Palace in Las Vegas

Close-up of the $1,000 sundae at Caesars Palace in Las Vegas

The $1,000 Golden Opulence Sundae from Serendipity 3 at Caesars Palace. 960 1280

christopher marino  

Picture of Andrew Zimmern with chef Rick Moonen at RM Seafood at the Mandalay Bay

Picture of Andrew Zimmern with chef Rick Moonen at RM Seafood at the Mandalay Bay

Andrew with chef Rick Moonen at RM Seafood at the Mandalay Bay. The two enjoyed eating a green papaya salad with diver-caught scallops. 960 1280

  

Andrew Zimmern and Sugar Ray Leonard in Las Vegas

Andrew Zimmern and Sugar Ray Leonard in Las Vegas

Andrew speaks with boxing legend Sugar Ray Leonard backstage at the MGM Grand Garden Arena just before Muhammad Ali's 70th birthday celebration. 960 1280

  

Strawberry mousse dessert at the Bellagio in Las Vegas

Strawberry mousse dessert at the Bellagio in Las Vegas

Strawberry mousse, in the shape of a rose, on top almond cake pastries in the kitchen of the Bellagio. 960 1280

christopher marino  

Picture of Octopus salad at Bartolotta Ristorante

Picture of Octopus salad at Bartolotta Ristorante

Octopus salad at Bartolotta Ristorante. 960 1280

  

Picture of Andrew Zimmern with chef Tom Colicchio

Picture of Andrew Zimmern with chef Tom Colicchio

Andrew Zimmern with chef Tom Colicchio and Tom's braised short ribs covered in shaved black truffles. The 2 men are backstage at the MGM Grand Garden Arena for Muhammad Ali's 70th birthday celebration. 960 1280

  

Andrew Zimmern sorts garbage at RC Farms in Las Vegas

Andrew Zimmern sorts garbage at RC Farms in Las Vegas

Andrew with Bob Combs, owner of RC Farms in Las Vegas where they are sorting garbage to feed Bob's pigs. 960 1280

  

A close-up shot of octopus at the Wynn in Las Vegas

A close-up shot of octopus at the Wynn in Las Vegas

A close-up shot of octopus in the kitchen of chef Paul Bartolotta's Las Vegas restaurant at the Wynn. 960 1280

christopher marino  

Andrew Zimmern talks with George Foreman in Las Vegas

Andrew Zimmern talks with George Foreman in Las Vegas

Andrew Zimmern talks with boxing great and culinarian George Foreman. 960 1280

christopher marino  

Picture of the Hubert Keller's FleurBurger in Las Vegas

Picture of the Hubert Keller's FleurBurger in Las Vegas

Chef Hubert Keller's FleurBurger, at Fleur in the Mandalay Bay, is hand-cut Kobe beef covered in foie gras and black truffles. 960 1280

christopher marino  

Las Vegas at night

Las Vegas at night

A beautiful shot of the Las Vegas skyline at night. 960 1280

  

'Fish is the breakfast of champions in Greece. And yes, Chef Lefteris Lazarou is a world champion and one of Greece's finest chefs.' 'Andrew Zimmern 960 1280

  

'The Greeks have an eye for freshness when it comes to seafood -- it's some of the best in the world.' 'Andrew Zimmern 960 1280

  

'Diane Kochilas' recipe for octopus should be declared a 'Greek National Treasure.' Yep, it's that good.' ' Andrew Zimmern 960 1280

  

'On our own Bizarre Foods odyssey, we pause to take in the grandeur of the Greek Islands.' 'Andrew Zimmern 960 1280

  

Andrew finds a new home in this salty taverna full of fishermen, good food and incredible music. 960 1280

  

The Bizarre Foods crew, Adrian Danciu and Gabe Stix, shoot under the intense Mediterranean sun. 960 1280

  

'Freshly butchered sheep's heads are eye-catching in the meat section of Athens' Central Market.' 'Andrew Zimmern 960 1280

  

'Kokoretsi is like a Greek meat mummy. It's sheep's organ meat wrapped in sheep's intestines. Lunch time!' 'Andrew Zimmern 960 1280

  

Field producer Patrick Weiland looks at a live feed from the Bizarre Foods cameras. 960 1280

  

Local historian Katerina Klonari talks to Andrew about the long history of the Greek fish stew called kakavia. 960 1280

  

Saturday lunch crowds head to roadside meat houses that grill pigs and lambs whole, and everyone gets their fill of roasted meats. 960 1280

  

'Monsters in the net. This is a large moray eel we caught in our nets off the Greek island of Kalymnos.' 'Andrew Zimmern 960 1280

X  

For more than 2 millennia, fishermen have tenderized octopus by beating them on the stones on shore. 960 1280

  

11 Photos

Andrew rides an elephant through the spectacular ruins at Angkor Wat. 960 1280

  

Ingredients in traditional Khmer cooking include fresh herbs and pungent fish pastes. 960 1280

  

Chef Luu Meng shares traditional Khmer cooking methods with Andrew. 960 1280

  

Prahok is a rotted fish paste that is added to many Cambodian dishes for an intense flavor. 960 1280

  

It looks great, but the stench from over 2.5 million bats in this cave, located in Battambong, Cambodia, is overwhelming. 960 1280

  

Cameraman Adrian Danciu thought sunrise at Angkor Wat was one of the most spectacular Bizarre Foods moments. 960 1280

  

Best cooked alive, this batch of spiders is ready for the fryer. 960 1280

  

Andrew shares a plate of fresh, fried tarantulas with a group of Cambodian children. 960 1280

  

More than a 1,000 years old, the temples at Angkor Wat have been partially reclaimed by the surrounding jungle. 960 1280

  

Andrew calls it quits after 2 bites of a fertilized duck egg. These chicks were nearly fully formed inside the eggs. 960 1280

  

Andrew and a group of Khmer fishermen inspect the morning's catch deep inside a flooded forest on Lake Tonle Sap. 960 1280

  

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