Cuba

Andrew dances the night away in Trinidad, participates in a purification ritual and eats lunch in the valley. Check out his photos from Cuba.

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Coconut Tree Grubs in Iquitos

Coconut Tree Grubs in Iquitos

In the heart of the Amazon jungle in Peru, locals harvest coconut tree grubs and sell them in the market skewered and charred over an open flame. These protein-rich grubs taste like crisp rolls of charred chicken skin if they are cooked properly. If not. they taste like pus bags filled with rotted digested wood. 960 1280

  

Hákarl in Iceland

Hákarl in Iceland

Really, the worst tasting foods are the fermented, spoiled ones like Hákarl. Made from the Greenland shark, the meat is poisonous when fresh, so in order to eat it, Icelanders let it spoil in the ground for months and then out in the elements for a few more to dry. It’s a revolting dish to many first timers; eating it without gagging is what separates the men from the boys. While the smell of the putrefied shark itself could make the faint-hearted ill, the taste is ultimately sweet, nutty and faintly fishy … if you like ammoniated wax. 960 1280

Andrew Zimmern  

Coral Worms in Samoa

Coral Worms in Samoa

Palolo are tiny, little worms that live in the coral reefs deep off the coast of Samoa in the trenches of the Pacific. They come out of the coral every few years when the atmospheric conditions are right and the locals scoop them off the surface and eat them plain, sautéed or as a spread on bread. It tastes like liver fermented in salt water, but that doesn’t do the bright blue color very much justice. 960 1280

Andrew Zimmern  

Fermented Skate in Korea

Fermented Skate in Korea

Both adored and despised in South Korea, fermented skate, or hongeo, has the distinct odor of hospital-floor cleaner mixed with glue solvent.  Mostly served “raw,” the pungent fish is seeing a resurgence in popularity. Be prepared to smell like an outhouse after leaving a restaurant that serves the delicacy -- it’s the price you pay, but it’s worth it. 960 1280

Andrew Zimmern  

Giant Sea Squirt in Santiago Chile

Giant Sea Squirt in Santiago Chile

Found off the coast of Chile, these giant sea squirts called pyura are the size of basketballs. They're sliced open with a serrated sword to reveal the little throbbing corpuscles that live inside the spongy, rock-like carapace. They taste of pure iodine dipped in fish oil, but with a squirt of lemon they are transformed into deliciousness. Culinary alchemy at its finest. 960 1280

Andrew Zimmern  

Horse-Rib-and-Rectum Sausage in Kazakhstan

Horse-Rib-and-Rectum Sausage in Kazakhstan

People in Kazakhstan eat every conceivable part of the horse, from the fat cap under the mane to the rectum. They don’t waste any part of the animal. One of the best things I tried at Almaty’s Green Bazaar was kazy, a horse sausage made from whole pieces of rib meat seasoned with garlic and salt, torn from the bone and stuffed into natural casings from the horse’s lowermost end, dried to cure and then smoked, resulting in a beautiful mix of meat and melt-in-your-mouth fat. Strange for some I guess, but delicious and very normal in Central Asia. 960 1280

Tito_Herrera  

Sea Cucumber in Alaska

Sea Cucumber in Alaska

The waters off of Sitka, AK, are ripe with exotic sea creatures such as octopus, sea cucumbers and abalone. Sea cucumber, when cooked correctly, is extraordinary. All it needs is a few minutes in a wok with a little soy sauce seasoning. The squishy creatures taste like lettuce-y sea vegetables with a bit of crunch, but mostly yielding a buttery texture. The trick is splitting them open, scraping the innards out, and then using a spatula to peel the “meat” off the rock-hard exoskeleton. 960 1280

Andrew Zimmern  

Tarantulas in Cambodia

Tarantulas in Cambodia

We are pre-conditioned in this country to think of tarantulas as scary and poisonous, belonging on Halloween decorations not dinner plates. But they taste great, reminding me of sweet and delicate crabs when they’re fresh. After digging them out of the ground, the tarantulas need to be defanged, washed and then scorched to remove the hair. In Cambodia, they’re deep fried, then wok sautéed with sugar, salt, chilies and garlic. They are superb when they're treated like lobster or crab, taken from their lair to the dinner table as quickly as possible. 960 1280

Andrew Zimmern  

Giraffe Weevils in Madagascar

Giraffe Weevils in Madagascar

Try these bugs blindfolded and you’d never know you were eating a beetle that looks like a Dr. Seuss creature. Sautéed in a bit of salty water and butter, they are tender morsels that taste like shrimp. This is the kind of bizarre food that would stop you in your tracks if placed in your hand. And they only live in this one place in the world. 960 1280

Andrew Zimmern  

Ensete in Ethiopia

Ensete in Ethiopia

Ensete is 1 of 2 species of vinifera in a special part of the “false banana” family. It’s also the name of the bread made with the pounded root ball of the same plant although it’s properly called kocho. The bread is made with a fermented paste of the root ball that’s buried underground for months to get its groove on. It’s treasured in Ethiopia as a super food, but it’s an acquired taste to say the least. 960 1280

  

Andrew takes on Chicago where he uncovers some of the best food in the world. 960 1280

  

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Andrew and the production crew shoot a scene in front of the tomb of John the Baptist's head for the Syria episode of Bizarre Foods. 960 1280

  

Andrew milks a sheep in the desert outside Palmyra, Syria. 960 1280

  

Greek cookbook author Diane Kochilas invites Andrew into her home to show off some of her legendary cooking skills. 960 1280

  

Andrew Zimmern eats with Goschenhoppen Historians, Inc. at the historic Henry Antes house in Perkiomenville, PA. The group was founded in 1964 to preserve folk culture of the Pennsylvania Germans, the area's earliest settlers. 960 1280

  

Andrew Zimmern adds the key ingredient, a pig's head, to a boiling cauldron of scrapple in White Haven, PA. 960 1280

  

'These cheesy straw hats worn by gondoliers are an irresistible tourist trinket even for me.' ' Andrew Zimmern 960 1280

  

'I love Venetian seafood, especially when it's raw!' ' Andrew Zimmern 960 1280

  

Photographer Adrian Danciu takes a moment to take in the beautiful landscape in Lapland, Finland. 960 1280

  

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Andrew goes horseback-riding in Monument Valley, located on the Arizona-Utah border. 960 1280

  

Andrew learns to make acheeii, a Navajo dish made by wrapping a sheep's intestines around its stomach. 960 1280

  

Andrew holds up a pack rat that was caught in a deadfall trap. 960 1280

  

These tiny edible flowers are used in the Joya Salad prepared at the Montelucia Resort in Scottsdale, AZ. 960 1280

  

Andrew watches a Navajo woman weave inside a hogan, a traditional Navajo home. 960 1280

  

Survival guide Tony Nester shows Andrew how to cook a pack rat. 960 1280

  

Photographer Adrian Danciu shoots video of the sun setting over Monument Valley. 960 1280

  

Andrew tries this delicious menudo at the Maico Taco Stand in Tucson, AZ. 960 1280

  

Andrew takes aim and prepares to shoot an AK-47 with members of the Scottsdale Gun Club at the Seven Springs Ranch. 960 1280

  

Andrew, Chris Biano and Carlotta Flores, chef and owner of El Charro Café, talk about the food served in her restaurant. 960 1280

  

Andrew and Chris Biano order house specialties, including menudo, on the menu at Taqueria Pico de Gallo in Tucson, AZ. 960 1280

  

Rob Anderson of the Scottsdale Gun Club shows Andrew how to heat up an MRE -- a meal ready to eat. 960 1280

  

Arizona  12 Photos

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