Los Angeles

View Andrew's photos from Los Angeles. He shares bizarre tastes with friends, learns how to cook with raw food chef Ani Phyo and dines in Wolfgang Puck's restaurant Chinois.

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Andrew with a couple of "keepers" off of Isle au Haut, Maine. 960 1280

  

Maine lobster and steamer clams with corn on the cob, onions and lemon butter. 960 1280

  

Andrew and beaver trapper David Boutaugh show the world's second largest rodent, the beaver. 960 1280

  

Andrew cooks beaver chili fireside with Kate Krukowski and her husband. 960 1280

  

Beaver chili in northern Maine. 960 1280

  

Andrew and his father, Bob Zimmern, share a bowl of clam chowder at The Porthole. 960 1280

  

Andrew and a bowl of cod and sperm chowder at Hugo's in Portland, ME. 960 1280

  

Red snapper head and tail at Masa Miyake's Food Factory in Portland, ME. 960 1280

  

Bob and Andrew Zimmern Zimmern sample a rose petal ceviche at the Bizarre Foods Deathmatch Cookoff in Casco Bay. 960 1280

  

Unlucky participants in the Bizarre Foods Deathmatch Cookoff in Casco Bay. 960 1280

  

Maine  11 Photos

Photos

Andrew Zimmern tries cuttlefish.

Andrew Zimmern tries cuttlefish.

Food journalist Clarissa Wei explains that the bright orange cuttlefish at Sam Woo BBQ in Alhambra, CA, gets its color from food dye. 960 1280

  

Andrew Zimmern and roasted duck in LA.

Andrew Zimmern and roasted duck in LA.

Andrew and Clarissa check out the whole-roasted duck case at Sam Woo BBQ. 960 1280

  

Roasted duck at Sam Woo BBQ.

Roasted duck at Sam Woo BBQ.

In the Cantonese culture, ducks are often roasted whole to symbolize unity. 960 1280

  

Andrew Zimmern eats boiled chicken embryo.

Andrew Zimmern eats boiled chicken embryo.

At a Cambodian house party in Long Beach, CA, Andrew gets a closer look at his first chicken balut -- a fertilized chicken embryo that's boiled and eaten from the shell. 960 1280

  

A tostada de cueritos at Richland Farms.

A tostada de cueritos at Richland Farms.

A tostada de cueritos -- crispy corn tortilla loaded up with pickled pig skin, cabbage, radish, fresh-made salsa and crema -- is part of the Mexican feast served at Richland Farms in Compton, CA. 960 1280

  

Barbed wire on Richland Farms fence in Compton.

Barbed wire on Richland Farms fence in Compton.

The barbed wire on the fence at Richland Farms is a reminder that this farm isn't in the Midwest; it's in Compton, CA. 960 1280

  

Andrew Zimmern rides a horse in Compton, CA.

Andrew Zimmern rides a horse in Compton, CA.

The "No Parking" sign in the background is for cars, but it probably applies to horses, too. 960 1280

  

Fried sea bass

Fried sea bass

Battered and fried sea bass, ready to be stuffed inside a mouthwatering fish taco. 960 1280

  

Andrew Zimmern enjoys a Mexican feast.

Andrew Zimmern enjoys a Mexican feast.

Andrew adds a little salsa to finish off the perfect plate during a perfect home-cooked Mexican meal. 960 1280

  

Andrew Zimmern and Jordan Kahn at Red Medicine in LA.

Andrew Zimmern and Jordan Kahn at Red Medicine in LA.

Cameras catch the action as chef Jordan Kahn of Red Medicine in LA prepares to juice the stems of wild wood sorrel foraged with Andrew's help. 960 1280

  

Akaushi beef at Red Medicine in LA

Akaushi beef at Red Medicine in LA

Fallen log in the forest or delicious beef entrée? Chef Jordan Kahn garnishes his Akaushi beef dish with freshly foraged flowers and greens. 960 1280

  

Hawkins House of Burgers in Watts

Hawkins House of Burgers in Watts

There's great food to be found everywhere: Hawkins House of Burgers sits in the shadow of Watts' notorious Nickerson Gardens projects. 960 1280

  

Cambodian house party in Long Beach, CA.

Cambodian house party in Long Beach, CA.

Cameras roll on this potluck party, overflowing with authentic Cambodian food. Long Beach, CA, is home to an estimated 70,000 Cambodian immigrants. 960 1280

  

Venice Beach in Los Angeles.

Venice Beach in Los Angeles.

The sun sets over Venice Beach, just hours before the first grunion run of the season. Andrew can't wait to spot his first grunion, a spawning California fish that he also can't wait to taste. 960 1280

  

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck in Los Angeles. 960 1280

christopher marino  

Fresh tuna fillets at International Marine Products in Los Angeles

Fresh tuna fillets at International Marine Products in Los Angeles

Fresh tuna fillets at International Marine Products in Los Angeles. 960 1280

  

Waitstaff preparing tables at Andrew Zimmern's pop-up restaurant

Waitstaff preparing tables at Andrew Zimmern's pop-up restaurant

Waitstaff preparing tables shortly before the opening of Andrew Zimmern's pop-up restaurant in Culver City, CA. 960 1280

  

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck

Andrew Zimmern and chef Lee Hefter eating at Glowfish Food Truck. 960 1280

christopher marino  

Sea urchin with dashi (fish broth) at International Marine Products

Sea urchin with dashi (fish broth) at International Marine Products

Sea urchin with dashi (fish broth) at International Marine Products. 960 1280

  

Andrew Zimmern grilling tongue

Andrew Zimmern grilling tongue

Andrew Zimmern grilling tongue in preparation for the opening of his pop-up restaurant. 960 1280

christopher marino  

Raw tongue at Andrew's pop up restaurant

Raw tongue at Andrew's pop up restaurant

Raw tongue used for making the third course at Andrew's pop-up restaurant. 960 1280

christopher marino  

Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles

Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles

Erika Nakamura carving meat at artisanal butcher shop Lindy & Grundy in Los Angeles. 960 1280

christopher marino  

Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop up restaurant in Los Angeles

Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop up restaurant in Los Angeles

Kitchen staff adding garnish to the first course of octopus salad and pig face bacon at Andrew's pop-up restaurant. 960 1280

  

Octopus simmering at Andrew Zimmern's pop up restaurant

Octopus simmering at Andrew Zimmern's pop up restaurant

Octopus simmering. The octopus is one of the ingredients to be added to the salad that will be the first course at Andrew's pop-up restaurant. 960 1280

christopher marino  

Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon

Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon

Erika Nakamura and Amelia Posada of Lindy & Grundy butcher shop prepare to turn 2 pigs' heads into face bacon. 960 1280

  

Andrew adding blood and eggs to the mix for his chocolate budino dessert in Los Angeles

Andrew adding blood and eggs to the mix for his chocolate budino dessert in Los Angeles

Andrew adding blood and eggs to the mix for his chocolate budino dessert while chef Michael Voltaggio looks on. 960 1280

christopher marino  

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon in Los Angeles

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon in Los Angeles

Spanish octopus, frisee, mustard, peanut oil, smoked paprika, pig face bacon: the amuse-bouche at Andrew's pop-up restaurant. 960 1280

  

10. "You'll think you've discovered culinary heaven in Santiago, Chile -- great wine, beef and the freshest seafood." -AZ 960 1280

  

9. "Barcelona is home to the West's most innovative chefs, including gastro-preneurs Juan Arzak and Ferran Adria." -AZ 960 1280

  

8. "LA is one of my favorite places for authentic Korean food, classic steakhouse dinners and fast-food restaurants." -AZ 960 1280

  

7. "Sicily's cuisine is a blend of techniques influenced by Greeks, Romans, Arabs, Normans, French and Spanish." -AZ 960 1280

  

6. "Mexico is one of the most diverse countries. The food is no different, and you'll find it all in Mexico City." -AZ 960 1280

  

5. "In Paris, food is an art form. Cooks care about the quality of the ingredients to create culinary masterpieces." -AZ 960 1280

  

4. "Bangkok's street-food scene is legendary. Few meals have topped what I've found in Khlong Toei market." -AZ 960 1280

  

3. "Beijing is all about the night markets. One of my favorites is Donghuamen -- a serious place for street eats." -AZ 960 1280

  

2. "Tokyo is home to elegant fine dining, cheap noodle shops and some of the weirdest feats in the culinary world." -AZ 960 1280

  

1. "I love NYC street food. Its vibrant street culture is home to some of the best mobile food imaginable." -AZ 960 1280

  

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