Nicaragua

Andrew travels to Central America for a stop in Nicaragua. View photos of him with a boa constrictor and his visits to see Miss Edna, Sol Café and more.

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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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The Bizarre Foods crew shooting in the woods around the Biltmore in Asheville, North Carolina. 960 1280

  

Andrew Zimmern hunts for mushrooms and finds a Hen of the Woods Mushroom. 960 1280

  

Andrew eats a real mountain meal and talks with the locals in Pittman Center, Tennessee. 960 1280

  

Check out the spread for a local feast in Pittman, Tennessee. 960 1280

  

Cooks prepare local mushrooms at The Market Place Restaurant in Asheville, North Carolina. 960 1280

  

Andrew shows off squirrel brains at Embers restaurant on Snowshoe Mountain in West Virginia. 960 1280

  

A close-up of the delicious squirrel heads at Snowshoe Mountain in West Virginia. 960 1280

  

A view of the beautiful Tennessee landscape. 960 1280

  

Andrew shares a traditional meal with a Native American family in Cherokee, North Carolina. 960 1280

  

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Only the freshest seafood is prepared at Mizutani's. 960 1280

  

Fresh eel (left) and braised giant blue fin tuna eyes at Hafa Restaurant outside of the Tsukiji Market in Tokyo. 960 1280

  

Andrew samples some fresh seafood at Hakodate Restaurant in Tokyo. 960 1280

  

Sea Pineapple, wild on the right, farmed on the left. 960 1280

  

Andrew admires some Sea Pineapples with his host at Tsukiji Market in Tokyo. 960 1280

  

Live fresh water eels at the Tsukiji Market in Tokyo. 960 1280

  

Fresh giant blue fin eyes from the Tsukiji Market in Tokyo. 960 1280

  

Japan  8 Photos

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10 Photos

Andrew and photographer Scott Olson on safari in the Ngorongoro Crater. 960 1280

  

Maasai meat camp where men bond by eating huge quantities of meat. 960 1280

  

Maasai finish butchering a cow for meat camp. 960 1280

  

Andrew and his Maasai guide, Edward Ngobei. 960 1280

  

Traditional Chagga dancers on Mt. Kilimanjaro. 960 1280

  

Andrew inspects herbs at market on slopes of Mt. Kilimanjaro. 960 1280

  

Andrew and Chagga women prepare kiburu, a soup made with bananas, beans and dirt. 960 1280

  

Andrew looks at the dirt and twigs that go into the kiburu soup. 960 1280

  

Maasai warriors dancing and chanting. 960 1280

  

Andrew helps to start a fire with dried elephant dung at meat camp. 960 1280

  

A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

11 Photos

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Andrew Zimmern having coffee on Rue de Buci with journalist Alexandre Cammas, the 'fooding' originator. 960 1280

  

A chef preparing sweet breads. 960 1280

  

Andrew in a molecular gastronomy lab holding one of Hervé's food experiments. 960 1280

  

Andrew Zimmern with the 'amuse bouche' made of chorizo mousse with a peanut in the wafer cone. 960 1280

  

An intimate look into Pierre Gagnaire's kitchen in action. 960 1280

  

Andrew Zimmern with Chef Stéphane Jégo at 'L'ami' Jean, an example of a 'fooding' type restaurant. 960 1280

  

Andrew Zimmern with an appetizer from the restaurant 'L'ami Jean.' 960 1280

  

Andrew Zimmern and Michel Rostang in deep discussion in his kitchen. 960 1280

  

Michel Rostand and Andrew Zimmern make a toast before digging into the pressed duck dish. 960 1280

  

The finished sweet breads 'le vol au vent du Professeur'. 960 1280

  


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