Texas

Andrew heads to the Lone Star State. Check out a few photos from the Texas State Fair, Johnson Space Center, Lonesome Dove Western Bistro and more.

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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

lechon
Lechon (Jersey City, New Jersey)

Lechon (Jersey City, New Jersey)

I love Filipino food; the post-colonial cuisine combines the best of South Asian ingredients with Spanish technique. Although it hasn’t taken hold in this country like Thai and Vietnamese cuisine, you can still find phenomenal Filipino food on both coasts. The Cebu-style lechon from Legal Beans in Jersey City is as good as it gets. Stuffed with lemongrass and scallions, rubbed with vinegar and spices, and slow-roasted for several hours, this whole hog is ideal tailgating grub for a crowd. 960 1280

  

Flaczki (Pittsburgh)

Flaczki (Pittsburgh)

Pittsburgh is an Eastern European immigrant city with a dynamic food scene that's reinvented itself over the last couple decades. For traditionalists, a stop at S&D Polish Deli is a must. Run by a couple from central Poland, it's a one-stop shop for everything from Polish shampoo to Warsaw-style head cheese and other fantastic Polish fare. One of their specialties is flaczki, a beef tripe soup that hits the spot on a chilly day. 960 1280

  

Burgoo (Eastern Kentucky)

Burgoo (Eastern Kentucky)

Burgoo is a true hunter’s chowder that’s legendary in eastern Kentucky. Although a singular recipe doesn’t exist, there are a few things everyone can agree on -- it has to have at least 3 different types of meat (i.e. squirrel, turkey and deer) and it’s gotta be cooked on an open fire pit. My Kentucky hunting pal, Tim Farmer, makes a killer version with 5 wild meats, along with vegetables from his garden, including tomatoes, okra and his secret ingredient, homemade currant jelly. Served with bacon-rich cornbread, burgoo is ideal cool weather comfort food. 960 1280

  

Fish Boil (Two Rivers, Wisconsin)

Fish Boil (Two Rivers, Wisconsin)

Great Lakes whitefish is one of the only species left for commercial fishermen to harvest from Lake Michigan, and it’s perfect for a fish boil. The Two Rivers Fire Department has a long tradition of manning the raging fire at the annual Door County Fish Boil, where the firemen use a hefty amount of kerosene to create a crowd-drawing spectacle. What’s better to feed a crowd than a fish boil? 960 1280

  

Beef Barbacoa (Houston)

Beef Barbacoa (Houston)

You'll find the ultimate tailgating scene at a Houston Texans home game, where the scale of the food matches the enthusiasm of the die-hard fans. The guys from Pitmaker, a local barbecue manufacturing company, know how to throw one hell of a pregame party, turning Mexican specialties into an ultimate tailgating feast (they even have a live band). I was lucky enough to sample their beef barbacoa de cabeza … yes, all the meat from a slow-roasted whole steer head. Grab a tortilla, and a mix of cheek and tongue, and you have the makings of one of the best tacos I've eaten. 960 1280

  

Crow and Jalapeno Wrapped in Bacon (Gravette, Arkansas)

Crow and Jalapeno Wrapped in Bacon (Gravette, Arkansas)

Crow meat has a bad reputation, but when cooked correctly, it reminds me of canvasback duck, some of the sweeter-tasting species that we have in the North. After hunting crow in the Ozarks, I helped cook up some bacon-wrapped crow and jalapeno bites. Rolled in brown sugar, dipped in soy sauce and then grilled, this is Arkansas-style game day food -- superb Ozarks finger food. 960 1280

  

Caldo (St. Bernard, Louisiana)

Caldo (St. Bernard, Louisiana)

Traditional Isleno cooking abounds in St. Bernard, LA, along what I like to call the "Third Coast." Caldo is a humble peasant stew with its roots in the Canary Islands. It’s a tender braise, filled with a hundred vegetables and in this case, big knobs of pickled pork. It’s a one-pot-wonder that makes use of whatever meat and vegetables you have on hand -- beans, cabbage, corn, tomato, sweet potato and turnip greens are all in abundance in this part of the country. 960 1280

  

Porchetta (Ionia, Iowa)

Porchetta (Ionia, Iowa)

On a small farm, Rustik Rooster Farms, outside of Waverly, Iowa, my friend Carl Blake has crossbred one of the most delicious pigs in America -- he calls his breed an Iowa Swabian Hall in homage to the classic German pig stock. With an ideal balance of intra- and inter-muscular fat and well-marbled muscle meat, this is truly one of the greatest hogs you'll ever eat. I had the pleasure of tasting Carl's porchetta, a boneless whole hog, stuffed with sausage, loins and its own organs, all roasted to perfection. Touchdown. 960 1280

  

Whole Smoked Armadillo (Central Florida)

Whole Smoked Armadillo (Central Florida)

When most people think of Florida, they imagine Disney World and Miami Beach, but if you venture into the heart of the peninsula, you'll find wonderful folks who take pride in living off the land. This means eating and cooking animals like armadillo. My guides, hunters David Tyburski and Rick Stafford, prepared smoked armadillo, cooked in its own shell and filled with seasonings and vegetables. Believe me, it makes for one unique barbecue. And it's delicious. 960 1280

  

Matanza (Los Lunas, New Mexico)

Matanza (Los Lunas, New Mexico)

It's pretty obvious I have a thing for whole animal cooking. And when it comes to ceremonial whole hog feasting, a traditional matanza is solidly at the top of my list. In the community of Los Lunas in New Mexico, for example, everyone gathers together to butcher and cook all parts of the pig, creating dishes ranging from blood pudding and fried pig skin, to <i>adobado</i> and braised red chili ribs. This kind of cooking wouldn’t be out of place outside of an NFL stadium. It's the best whole hog cookery I know of. 960 1280

  

Bigos (Philadelphia)

Bigos (Philadelphia)

Bigos is a traditional Polish pork-and-sauerkraut stew that is rich in soulful Eastern European flavors and ingredients. Czerw's Kielbasy in Philly has one of the best versions I’ve ever tried. These guys are serious about family traditions, using the same kielbasa recipes that grandpa Jan Czerw used back in 1938 when he first opened this smokehouse. It's the perfect meal in a bowl. 960 1280

  

Photos

Andrew Zimmern in Dallas

Andrew Zimmern in Dallas

Andrew Zimmern is so excited for the Rojas family’s goat stew (Birria de Chivo) that he busts out his favorite goat t-shirt. 960 1280

  

Pig on a spit in Forth Worth

Pig on a spit in Forth Worth

A pig slow-roasts on a spit in the kitchen at Woodshed Smokehouse in Fort Worth TX. 960 1280

  

Andrew Zimmern with Chef Tim Love in Dallas

Andrew Zimmern with Chef Tim Love in Dallas

Andrew Zimmern receives a rundown from Chef Tim Love on the art of smoking meat at Woodshed Smokehouse. 960 1280

  

Andrew Zimmern fills a bucket of beer in Dallas

Andrew Zimmern fills a bucket of beer in Dallas

Andrew Zimmern and Chicken Scratch Chef Tim Byres fill a bucket of beer that they'll use to douse (marinate) a cow head. 960 1280

  

Cow Head

Cow Head

This cow head is covered with spices before being cooked in the "ground" at Chicken Scratch. 960 1280

  

Andrew Zimmern holds a charred cow head

Andrew Zimmern holds a charred cow head

Andrew Zimmern admires a charred cow head, taken straight from the pit at Chicken Scratch. 960 1280

  

Barbacoa Fixings

Barbacoa Fixings

A selection of Chef Tim Byres' barbacoa fixings rests on top of a Dutch oven at Chicken Scratch. 960 1280

  

Andrew Zimmern eats at Odom's Bar-b-que in Dallas

Andrew Zimmern eats at Odom's Bar-b-que in Dallas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into food from local icon Odom's Bar-b-que in Dallas at Daniel's favorite table: the back of his car. 960 1280

  

Giant Water Bugs in Andrew Zimmern's hands

Giant Water Bugs in Andrew Zimmern's hands

Andrew Zimmern holds up a pair of giant water bugs before smashing them into a Thai shrimp paste dip called nam prik kaphi. 960 1280

  

Food Scene of Thai Nam Prik Kaphi, Roasted Giant Water Bugs

Food Scene of Thai Nam Prik Kaphi, Roasted Giant Water Bugs

In traditional Thai nam prik kaphi, roasted giant water bugs (on right) are smashed using a mortar and pestle, then added to a paste with shrimp, lime, garlic, Thai chili and palm sugar. 960 1280

  

Andrew Zimmern at Russian Banya Spa

Andrew Zimmern at Russian Banya Spa

Andrew Zimmern stops by an unexpected Texas locale: the Russian Banya spa. 960 1280

  

Andrew Zimmern with Tony Goldschmid

Andrew Zimmern with Tony Goldschmid

Russian Banya owner Tony Goldschmid tries to tempt Andrew Zimmern with a traditional Russian drink. 960 1280

  

Andrew Zimmern sits down to eat with the Bonneau family and employees of Countryside Family Farm in Bastrop, TX, about 30 miles southeast of Austin

Andrew Zimmern sits down to eat with the Bonneau family and employees of Countryside Family Farm in Bastrop, TX, about 30 miles southeast of Austin

Andrew Zimmern sits down to eat with the Bonneau family and employees of Countryside Family Farm in Bastrop, TX, about 30 miles southeast of Austin. 960 1280

  

Sebastien Bonneu plucks a pigeon for dinner at his farm outside of Austin

Sebastien Bonneu plucks a pigeon for dinner at his farm outside of Austin

Sebastien Bonneu plucks a pigeon for dinner at his farm outside of Austin. 960 1280

  

Smitty's Pit boss John Fullilove and Andrew Zimmern look on as a Smitty's employee checks meat on a barbecue smoker

Smitty's Pit boss John Fullilove and Andrew Zimmern look on as a Smitty's employee checks meat on a barbecue smoker

Smitty's Pit boss John Fullilove and Andrew Zimmern look on as a Smitty's employee checks meat on a barbecue smoker. 960 1280

  

Andrew Zimmern's bacon-wrapped jalapenos are stuffed with bits of venison kidney, liver and heart

Andrew Zimmern's bacon-wrapped jalapenos are stuffed with bits of venison kidney, liver and heart

Andrew Zimmern's bacon-wrapped jalapenos are stuffed with bits of venison kidney, liver and heart. 960 1280

  

Andrew poses for a quick shot in the dining room at Lamberts

Andrew poses for a quick shot in the dining room at Lamberts

Andrew poses for a quick shot in the dining room at Lamberts. 960 1280

  

Venison heart tartare with egg confit at Foreign & Domestic restaurant

Venison heart tartare with egg confit at Foreign & Domestic restaurant

Venison heart tartare with egg confit at Foreign & Domestic restaurant. 960 1280

  

Andrew Zimmern talks with Ned Elliott of Foreign & Domestic, while Austin nightclub entrepreneur Bridget Dunlap looks on

Andrew Zimmern talks with Ned Elliott of Foreign & Domestic, while Austin nightclub entrepreneur Bridget Dunlap looks on

Andrew Zimmern talks with Ned Elliott of Foreign & Domestic, while Austin nightclub entrepreneur Bridget Dunlap looks on. 960 1280

  

Pigs' brains and huckleberries at Foreign & Domestic in Austin.

Pigs' brains and huckleberries at Foreign & Domestic in Austin.

Pigs' brains and huckleberries at Foreign & Domestic in Austin. 960 1280

  

Ox tongue sliders at Contigo Austin restaurant

Ox tongue sliders at Contigo Austin restaurant

Ox tongue sliders at Contigo Austin restaurant. 960 1280

  

Andrew Zimmern takes target practice before a hunt at the Broken Arrow Ranch

Andrew Zimmern takes target practice before a hunt at the Broken Arrow Ranch

Andrew Zimmern takes target practice before a hunt at the Broken Arrow Ranch. 960 1280

  

The Bizarre Foods crew shoots Andrew Zimmern outside the Pig Vicious food trailer

The Bizarre Foods crew shoots Andrew Zimmern outside the Pig Vicious food trailer

The Bizarre Foods crew shoots Andrew Zimmern outside the Pig Vicious food trailer. 960 1280

  

Andrew Zimmern orders a Mother Clucker (fried chicken strip with honey butter) and Cherry Bombs (glazed cherry topped holes, cinnamon, sugar and cake mix topping) from Gourdough’s trailer in Austin.

Andrew Zimmern orders a Mother Clucker (fried chicken strip with honey butter) and Cherry Bombs (glazed cherry topped holes, cinnamon, sugar and cake mix topping) from Gourdough’s trailer in Austin.

Andrew Zimmern orders a Mother Clucker (fried chicken strip with honey butter) and Cherry Bombs (glazed cherry topped holes, cinnamon, sugar and cake mix topping) from Gourdough’s trailer in Austin. 960 1280

  

Roasted quail at a farm lunch at Broken Arrow Ranch

Roasted quail at a farm lunch at Broken Arrow Ranch

Roasted quail at a farm lunch at Broken Arrow Ranch. 960 1280

  

Peanut butter monkey pig sandwich, sausage mac and cheese, and a bacon shake at Pig Vicious food truck.

Peanut butter monkey pig sandwich, sausage mac and cheese, and a bacon shake at Pig Vicious food truck.

Peanut butter monkey pig sandwich, sausage mac and cheese, and a bacon shake at Pig Vicious food truck. 960 1280

  

Cherry Bombs from Gourdough’s

Cherry Bombs from Gourdough’s

Cherry Bombs from Gourdough's. 960 1280

  

Andrew Zimmern on a duck hunt in Houston

Andrew Zimmern on a duck hunt in Houston

Bryan Caswell, chef at Houston's Reef, and his hunting buddy, Tucker Knight, take Andrew out for his first "blast and cast," hunting in the morning and fishing in the evening. 960 1280

  

Andrew Zimmern holding duck in Houston

Andrew Zimmern holding duck in Houston

A successful morning duck hunting on Oyster Bayou, outside of Houston. 960 1280

  

Fresh duck from Oyster Bayou

Fresh duck from Oyster Bayou

Fresh, boneless duck breasts, courtesy of Oyster Bayou. 960 1280

  

Andrew Zimmern sorts junk fish near Houston

Andrew Zimmern sorts junk fish near Houston

Andrew and PJ Stoops, a Texas bycatch broker, sort through the junk fish most captains can't sell. 960 1280

  

Bycatch hung out to dry

Bycatch hung out to dry

Bycatch hung out to dry in PJ Stoops' backyard. 960 1280

  

Andrew Zimmern at Houston Texans game

Andrew Zimmern at Houston Texans game

A New York Giants fan sticks out like a sore thumb at a Houston Texans game. 960 1280

  

Andrew Zimmern tailgating at Reliant Stadium

Andrew Zimmern tailgating at Reliant Stadium

Andrew meets Chris Shepherd, chef at Houston’s Underbelly, outside of Reliant Stadium for some of the best tailgate eating in the NFL. 960 1280

  

Smoked buffalo at a Texas tailgate party

Smoked buffalo at a Texas tailgate party

Chef Chris Shepherd's smoked buffalo stays juicy because he injects it with bone marrow. 960 1280

  

Beef skirt steak at Underbelly in Houston

Beef skirt steak at Underbelly in Houston

At Underbelly, chef Chris Shepherd serves wagyu beef skirt steak with sweet potato noodles and a cold-boiled egg. 960 1280

  

Roasted steerhead at Reliant Stadium tailgate

Roasted steerhead at Reliant Stadium tailgate

One of Reliant Stadium's main tailgating attractions is Pitmaker's beef barbacoa, featuring roasted steer head. 960 1280

  

Dirty rice with duck in Houston

Dirty rice with duck in Houston

Chef Bryan Caswell's dirty rice incorporates duck offal to create an explosion of flavor. 960 1280

  

crawfish, noodles, crustaceans, blue crab, houston

crawfish, noodles, crustaceans, blue crab, houston

Andrew digs into the famous Viet-Cajun crawfish at Crawfish & Noodles, a Texas-Vietnamese fusion restaurant. 960 1280

  

Viet-Cajun crawfish at Crawfish & Noodles

Viet-Cajun crawfish at Crawfish & Noodles

Each serving of blue crab and crawfish at Crawfish & Noodles is made to order, starting with live crustaceans. 960 1280

  

Andrew Zimmern dines in Houston's Mahatma Gandhi district.

Andrew Zimmern dines in Houston's Mahatma Gandhi district.

Andrew enjoys a hearty meal with Sharan Gahunia, whose parents opened an Indian bakery, Raja Sweets, more than 25 years ago in what's now known as Houston's Mahatma Gandhi District. 960 1280

  

Fried cauliflower ar Raja Sweets in Houston

Fried cauliflower ar Raja Sweets in Houston

Fried cauliflower pieces to be soaked in curry sauce for a decadent dish found at Raja Sweets. 960 1280

  

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