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.

You Might Also Like

960 1280

  

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 goes duck hunting in Houston.

Andrew Zimmern goes duck hunting in Houston.

Andrew and Bryan Caswell, chef and owner of the Reef restaurant in Houston, search the morning skies of Galveston Bay for duck. It's what's for lunch. 960 1280

  

Andrew Zimmern tailgates in Houston.

Andrew Zimmern tailgates in Houston.

Andrew tailgates Texas style at Reliant Stadium before a Houston Texans game. Meet his new friend -- a slow-roasted steer head. 960 1280

  

Andrew Zimmern searches for shellfish in Hawaii.

Andrew Zimmern searches for shellfish in Hawaii.

Off the coast of Miloli’i Beach in Hawaii, Andrew and local Kyle Napeahi scour the rocks for tiny shellfish called opihi and get a taste of fresh helmet urchins. 960 1280

  

Andrew Zimmern examines taro in Hawaii.

Andrew Zimmern examines taro in Hawaii.

Daniel Anthony pounds taro for a living. He and Andrew examine the starchy root before it is transformed into Hawaii’s traditional dish, poi. 960 1280

  

Andrew Zimmern eats Vietnamese food in St. Louis.

Andrew Zimmern eats Vietnamese food in St. Louis.

Vietnamese cuisine is a great gateway for adventurous eating, and Andrew sampled some of the best in St. Louis at Farmhaus. 960 1280

  

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Andrew Zimmern sampled Bosnian cuisine in St. Louis.

Grbic Restaurant in St. Louis’ Little Bosnia serves house-made cevapi, minced-beef sausages that are a staple of Bosnian cuisine. 960 1280

  

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

Andrew Zimmern enjoyed grill mackerel in Providence, RI.

While in Providence, RI, Andrew samples chef Matt Jennings’ grilled mackerel covered in a blanket of miso garlic confit sauce with fresh greens. Jennings is the owner of Farmstead. 960 1280

  

Andrew Zimmern goes fishing in Rhode Island.

Andrew Zimmern goes fishing in Rhode Island.

Andrew goes fishing for quahogs in Potter Pond, an estuary in Matunuck, RI. The hard clams are on the menu at Matunuck Oyster Bar, owned by chef Perry Raso. 960 1280

  

Andrew Zimmern tastes man-made meat in Providence, RI.

Andrew Zimmern tastes man-made meat in Providence, RI.

Is it monkfish or meat? The Johnson & Wales culinary program in Providence, RI, has transformed monkfish, once known as a trash fish, into something totally new through hi-tech cooking techniques. Monkfish and strips of ham are bound together with a chemical binding agent to create a new meat that doesn't exist in nature. Andrew tasted it, of course. 960 1280

  

Andrew Zimmern stops for crawfish in Louisiana.

Andrew Zimmern stops for crawfish in Louisiana.

Steamed crawfish at Louisiana roadside seafood shack, Casanova's Seafood, in St. Bernard, LA. 960 1280

  

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Andrew Zimmern tries chef John Besh's gumbo in New Orleans.

Chef John Besh cooks up a mean gumbo for Andrew at one of his many restaurants, La Provence in New Orleans. 960 1280

  

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

Andrew Zimmern gets a taste of the the typical BBQ plate in Birmingham, AL.

The quintessential Alabama plate of BBQ at Miss Myra’s in Vestavia Hills, AL: Hickory-smoked chicken, coleslaw, potato salad and banana pudding for dessert. 960 1280

  

Andrew Zimmern inspects pig innerds in Birmingham, AL.

Andrew Zimmern inspects pig innerds in Birmingham, AL.

At a pig processing plant outside Birmingham, AL, Andrew watches plant worker Brian Sapp remove the liver from the "pluck" of internal pig organs. 960 1280

  

Andrew Zimmern caught shellfish in St. Croix.

Andrew Zimmern caught shellfish in St. Croix.

Spotted trunkfish, also known as shellfish in St. Croix, caught by Andrew and Captain Thomas Daley. Andrew says the taste is unbelievable! 960 1280

  

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Andrew Zimmern tries his hand at spear fishing in St. Croix.

Spear fishing is very popular on St. Croix in the US Virgin Islands, so Andrew grabs a spear to try his hand at the sport … and catch lunch! 960 1280

  

Andrew Zimmern tries suckling pig in Queens, NY.

Andrew Zimmern tries suckling pig in Queens, NY.

Fresh suckling pig at Muncan Meat Corp. in Queens, NY, waits to be carved up and served fresh to customers. 960 1280

  

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew Zimmern and Jason Wang pull noodles in Queens, NY.

Andrew and Jason Wang pull traditional-style longevity noodles at Wang’s X'ian Famous Foods in Queens, NY. 960 1280

  

Andrew Zimmern rides with cowboys in Los Angeles.

Andrew Zimmern rides with cowboys in Los Angeles.

Did you know there were cowboys in Compton? Andrew rides with an LA ranching family at Richland Farms before sitting down to a Mexican farm feast. 960 1280

  

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Andrew Zimmern takes a bite of the Whipper Burger in Los Angeles.

Too big for this picture (or your mouth): The Whipper Burger at Hawkins House of Burgers in LA is loaded with pastrami, cheese and a butterflied hot link. 960 1280

  

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. Andrew visits Chef Tojo during the Vancouver episode. 960 1280

  

andrew zimmern catches spot prawns in Vancouver

andrew zimmern catches spot prawns in Vancouver

Seven miles from downtown Vancouver, Andrew Zimmern and the crew at Organic Ocean catch spot prawns against a magnificent background. 960 1280

Picasa  

andrew zimmern fishing in vancouver

andrew zimmern fishing in vancouver

Andrew Zimmern and Chef Tojo do their best to take down a giant lingcod during the Vancouver episode. 960 1280

  

andrew zimmern in the alaska town of Chistochina

andrew zimmern in the alaska town of Chistochina

Andrew Zimmern on location in Alaska’s Copper River Valley remote village of Chistochina. 960 1280

  

andrew zimmern in alaska

andrew zimmern in alaska

Andrew Zimmern looks on as one of the Athabascan tribesmen deftly slices up a moose nose, as seen on the Chistochina episode. 960 1280

  

andrew zimmern goes fishing in alaska

andrew zimmern goes fishing in alaska

Andrew Zimmern shows off his hard-earned spoils after trekking through a waist-high river with nothing but a spear, as seen on the Chistochina episode. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane in Nashville, TN. 960 1280

  

andrew zimmern eats pigeon in nasvhille

andrew zimmern eats pigeon in nasvhille

Andrew Zimmern munches on a pigeon foot at The Catbird Seat in Nashville, TN. 960 1280

  

andrew zimmern prepares a whole hog for the barbecue

andrew zimmern prepares a whole hog for the barbecue

Andrew Zimmern and pitmaster Pat Martin dish up a little whole hog barbecue in Nashville, TN. 960 1280

  

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in the kitchen at Woodshed Smokehouse in the area of Dallas. 960 1280

  

andrew zimmern with a cow head in dallas texas

andrew zimmern with a cow head in dallas texas

Andrew Zimmern eyes the cow head he and Chef Tim Byres will lower into the ground to cook at Chicken Scratch in the area of Dallas. 960 1280

  

andrew zimmern eats barbecue in dallas texas

andrew zimmern eats barbecue in dallas texas

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

  

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 in Dallas

Andrew Zimmern holds a charred cow head in Dallas

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 hand

giant water bugs in Andrew Zimmern's hand

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

  

Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.