Video: Andrew's Top 5 for Panama

Andrew Zimmern counts down his favorite moments from Panama City, Panama.

Show Extras

Fresh Pompano

Fresh Pompano

Fresh fish brought in off the coast of Panama, like this pompano, is as good as eating gets. 960 1280

  

Good Conversation on Taboga Island

Good Conversation on Taboga Island

Free diver Ishmael Hernandez, chef Maria de los Angeles and I discuss oyster expectations in the waters off Taboga Island. 960 1280

  

Chicken-Foot Souse

Chicken-Foot Souse

Chicken-foot souse at Donde Ivan in the Rio Abajo area of Panama City. 960 1280

  

Lunch With the Mayor

Lunch With the Mayor

Lunch with the mayor at Donde Ivan. 960 1280

  

Kwang Chow Restaurant

Kwang Chow Restaurant

Fried rice at Kwang Chow Restaurant in Panama City. 960 1280

  

Enjoying a Cantonese Lunch

Enjoying a Cantonese Lunch

Cantonese lunch with second-generation Chinese-Panamanian Emilio Ho at Kwang Chow Restaurant. 960 1280

  

Sweet-and-Sour Pork With Green Peppers and Onions

Sweet-and-Sour Pork With Green Peppers and Onions

Sweet-and-sour pork with green peppers and onions is served at Kwang Chow Chinese restaurant in Panama City's Barrio Chino neighborhood. 960 1280

  

Beautiful Panama Bay

Beautiful Panama Bay

Fishing boats bob in Panama Bay as skyscrapers tower in the background. 960 1280

  

Sharing a Fruit Smoothie Aphrodisiac

Sharing a Fruit Smoothie Aphrodisiac

Chef Maria de los Angeles and I share a fruit smoothie aphrodisiac. 960 1280

  

Visit to Panama Gourmet

Visit to Panama Gourmet

Chef Melissa de Leon at Panama Gourmet tries to convince me that gluten-free is the way to go. 960 1280

  

Enjoying Lobster Ceviche

Enjoying Lobster Ceviche

Lobster ceviche for lunch with Maria de los Angeles. 960 1280

  

An Assortment of Cuisine From Donde Ivan

An Assortment of Cuisine From Donde Ivan

Iguana, 7-seafood soup, chicken-foot souse and salt cod fritters are served at Donde Ivan in Panama City's Rio Abajo neighborhood. 960 1280

  

Panama Pictures  12 Photos

Camel Ride in Dubai

Camel Ride in Dubai

Yes, that's me riding a camel through the dunes about 2 hours outside Dubai. Related: Things to Do in Dubai 960 1280

  

View from the Top

View from the Top

The view from my room at the hotel. All this was built in 30 years. Related: World's Hottest Hotels: Dubai 960 1280

  

Dubai Creek

Dubai Creek

Indian-born writer Arva Ahmed and I riding through Dubai Creek, where goods from all over the world arrive every day. 960 1280

  

Iraqi Masgouf

Iraqi Masgouf

This is a bite of a real and authentic Iraqi masgouf at Al Bait Al Baghdadi restaurant in the old section of Dubai. 960 1280

  

Dubai's Beachfront

Dubai's Beachfront

Stand-ups are a part of my job. This Dubai beachfront moment was the perfect setting. 960 1280

  

Beef Brains

Beef Brains

Fresh beef brains ready to hit the convex tawa grill to make real Pakistani katakat, a painstakingly seasoned organ medley that’s popular on the streets in the old section of Dubai. 960 1280

  

Time for Cricket

Time for Cricket

In the old quarter of Dubai, parking lots become cricket fields for Pakistani workers over their lunch break. 960 1280

  

Pakistani Katakat

Pakistani Katakat

Pakistani katakat, made from brains, livers, testicles, kidneys and dozens of spices. One of my favorite dishes on Earth. 960 1280

  

Dubai's Mosques

Dubai's Mosques

Mosques and minarets line the vibrant and gentrifying streets of Dubai Creek. 960 1280

  

Middle-Eastern Dessert

Middle-Eastern Dessert

Kunafa is a Middle Eastern-style dessert made with clarified butter, cashews, thin noodles and Palestinian-style Nabulsi cheese. This variety is sprinkled with pistachios. 960 1280

  

Dubai Port

Dubai Port

The port at Dubai Creek is alive with the constant hustle and bustle of cargo ships from all over the world. 960 1280

  

Baby Goat

Baby Goat

Baby goat seasoned in Emirati spices and roasted in a hole in the ground, served on a bed of seasoned rice, is a classic Bedouin dish. 960 1280

  

Bedouin Hospitality

Bedouin Hospitality

This is real Bedouin hospitality — fresh tea and fritters. 960 1280

  

Cooking Masgouf

Cooking Masgouf

Forty-five minutes of roasting around the wood fire allows all the carp's muddiness to render out when making authentic Iraqi masgouf. It’s so fatty and gets so smoky and crispy, I compare it to bacon. 960 1280

  

Andrew Zimmern at the Testaccio Market

Andrew Zimmern at the Testaccio Market

Feasting on a chickpea fritter sandwich at the Testaccio Market in Rome. 960 1280

  

Rome's New Stuffed Pizza Triangle

Rome's New Stuffed Pizza Triangle

Trapizzinos are a newfangled food based on the idea of a stuffed pizza triangle. These are filled with offal delights. 960 1280

  

Charcuterie at Testaccio Market

Charcuterie at Testaccio Market

Katie Parla and I check out a selection of charcuterie at Testaccio Market in Rome. Video: Rome's Testaccio Market 960 1280

  

"Jewish–style" Fried Artichokes

"Jewish–style" Fried Artichokes

Carciofi alla Giudia, or "Jewish–style" fried artichokes, at Flavio al Velavevodetto. Related: Rome Travel Guide 960 1280

  

Pecorino Romano

Pecorino Romano

Pecorino Romano wheels get waxed, an ancient practice to protect the cheese. 960 1280

  

Tufa Caves at Brunelli Dairy

Tufa Caves at Brunelli Dairy

Wheels of pecorino Romano aging inside ancient tufa caves at Brunelli Dairy. 960 1280

  

Roman Centurions and I

Roman Centurions and I

Roman centurions and I in front of the Colosseum in Rome. 960 1280

  

Porchetta

Porchetta

Porchetta seasoned and ready for the oven at Il Norcino Bernabei. 960 1280

  

With Vitaliano Bernabei at Il Norcino Bernabei

With Vitaliano Bernabei at Il Norcino Bernabei

Making porchetta with Vitaliano Bernabei at his century-old butcher shop, Il Norcino Bernabei. 960 1280

  

Handcrafted Sausages

Handcrafted Sausages

Handcrafted sausages at Il Norcino Bernabei. 960 1280

  

Eel Fishing on the Tiber

Eel Fishing on the Tiber

Eel fishing on the Tiber with the last eel fisherman in Rome, Caesar Bergamini. 960 1280

  

Fried Eel

Fried Eel

Fried eel from the Tiber River. 960 1280

  

See Episode Guide

Watch It

  • Rome: Porchetta, Pecorino and Pizza
    Andrew heads to Rome for tastes that stand the test of time. He feasts on lamb brains and veal intestine in the shadow of an ancient dump, eats cheese aged in millennia-old caves, and nets eel with Rome's last eel fisherman.
    Monday May 25
    7pm | 6c
  • Dubai: Carp, Camel and Cocoons
    Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
    Monday May 25
    8pm | 7c
  • Premiere
    Panama: Beef Lungs & Love Potions
    Andrew Zimmern heads to Panama City, Panama, one of the world's crossroads. He feasts on chicken-foot souse and iguana meat and eggs. Then, he hits the street for beef lung and aphrodisiac smoothies before noshing on Chinese-Panamanian kosher cheese.
    Monday May 25
    9pm | 8c
  • Pittsburgh, Catfish & Kiska
    Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.
    Monday May 25
    11pm | 10c
  • Taipei: Stinky Tofu and Iron Eggs
    Andrew Zimmern hits the food mecca of Taipei. He faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.
    Tuesday May 26
    12am | 11c
  • Pittsburgh, Catfish & Kiska
    Andrew Zimmern finds that Pittsburgh has a knack for blending old and new food traditions, like old world favorites such as stuffed cabbage and braunschweiger to cutting-edge goat heart tartare.
    Tuesday May 26
    2am | 1c
  • Dubai: Carp, Camel and Cocoons
    Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
    Tuesday May 26
    3am | 2c
  • Bangkok
    Andrew returns to one of the most stimulating and abundant food cities in the all of the world'Bangkok. It's a food paradise for anyone with a hungry appetite, including great street foods, markets and restaurants.
    Tuesday May 26
    4pm | 3c
  • Greece
    Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
    Tuesday May 26
    6pm | 5c
  • Jamaica
    Andrew goes to Jamaica, where the food is as distinctive as the island’s famous reggae music. He experiences the true flavor of this tropical paradise through traditional cuisine, street food in Kingston and all-natural Rastafarian food made in the jungle.
    Tuesday May 26
    7pm | 6c
  • Lima Peru: Frog Shakes & Fish Sperm
    Andrew Zimmern explores the food capital of South America: Lima, Peru. He downs frog smoothies in a local market, hits 4-star restaurants for giant Amazonian snails, fried guinea pig and dives for octopus.
    Tuesday May 26
    8pm | 7c
  • Lima Peru: Frog Shakes & Fish Sperm
    Andrew Zimmern explores the food capital of South America: Lima, Peru. He downs frog smoothies in a local market, hits 4-star restaurants for giant Amazonian snails, fried guinea pig and dives for octopus.
    Wednesday May 27
    3am | 2c
  • Baja Mexico
    Andrew explores the peninsula of Baja in Mexico - where the land is harsh, but the people and the food are out of this world! From street carts to high-end cuisine in Tijuana, Ensenada and La Paz, Andrew samples the best.
    Wednesday May 27
    5pm | 4c
  • Hidden Los Angeles
    Andrew learns that some of the best foods in Los Angeles are hiding in neighborhoods where outsiders rarely go! From pig head tamales in Watts to steamed chicken embryo in Long Beach, Andrew tastes it all.
    Sunday May 31
    1pm | 12c
  • Dubai: Carp, Camel and Cocoons
    Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
    Sunday May 31
    2pm | 1c
  • Portland
    Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream made from marrow.
    Sunday May 31
    3pm | 2c
  • Mongolia
    Andrew travels to rugged Mongolia, where living off the land is part of the country's nomadic tradition. He eats foods prepared in ways he's never seen before from a blowtorch barbecue to an animal carcass oven.
    Monday June 1
    11am | 10c
  • Tanzania
    Andrew visits the beautiful East African country of Tanzania where he samples the traditional Tanzanian breakfast called supu. It's a soup made with the lungs, heart and liver of a goat, as well as the stomach, intestines and tongue of a cow.
    Monday June 1
    12pm | 11c
  • Lisbon: Snails, Sardines & Barnacles
    Andrew Zimmern travels to Lisbon, Portugal, to brave crashing waves and to harvest barnacles from the rocky shore. Andrew also feasts on mollusks at a huge snail festival and more.
    Monday June 1
    1pm | 12c
  • Dubai: Carp, Camel and Cocoons
    Andrew Zimmern heads to gleaming and gritty Dubai in the United Arab Emirates. He learns the secrets to milking camels, fermenting fish in the desert sun, making musical organ-meat mush, and finding manna from heaven at the spice market.
    Monday June 1
    2pm | 1c
  • Goa
    Andrew visits Goa, India's smallest state, known for its tropical attitude and miles of beautiful beaches. With a mix of Arabic, Portuguese and native influences, this is not the India you think you know, and the food is equally unique.
    Monday June 1
    4pm | 3c
  • Chicago
    Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.
    Monday June 1
    6pm | 5c
  • Toronto, Horse Heart & Flipper Pie
    Andrew Zimmern finds that Toronto is a melting pot of edgy eats. From horse heart salami and seal flipper pie to pig's ear and cuttlefish, Andrew discovers that amazing dishes from around the world can be found right in Toronto!
    Monday June 1
    7pm | 6c
  • Panama: Beef Lungs & Love Potions
    Andrew Zimmern heads to Panama City, Panama, one of the world's crossroads. He feasts on chicken-foot souse and iguana meat and eggs. Then, he hits the street for beef lung and aphrodisiac smoothies before noshing on Chinese-Panamanian kosher cheese.
    Monday June 1
    8pm | 7c
  • Premiere
    Ho Chi Minh City: Rat Hearts & Porcupine Parts
    Andrew Zimmern travels to Ho Chi Minh City, Vietnam. Hitting the city streets at night, he feasts on snails and duck tongues. On the outskirts of town, Andrew hunts for rice-field rats and gets a taste of farm-raised porcupine.
    Monday June 1
    9pm | 8c
  • Austin
    There's a rich mix of tradition and innovation in Austin! From roasted pigeons (with the heads still on!) to grits mixed with duck innards, plus scrambled pig brains and bloody marys made with real pig blood, Andrew explores the foods that "Keep Austin Weird."
    Monday June 1
    11pm | 10c

About the Show

Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.

Bizarre Foods

About the Host

Andrew Zimmern is a food writer, TV personality, chef, and teacher.  Find out more about the host of Bizarre Foods America.

Andrew Zimmern's Bio

Bizarre Foods Andrew Zimmern is on a quest to find America's most unique tastes.
Andrew Zimmern

Photo Galleries

12 Photos
Fresh Pompano

Fresh Pompano

Fresh fish brought in off the coast of Panama, like this pompano, is as good as eating gets. 960 1280

  

Good Conversation on Taboga Island

Good Conversation on Taboga Island

Free diver Ishmael Hernandez, chef Maria de los Angeles and I discuss oyster expectations in the waters off Taboga Island. 960 1280

  

Chicken-Foot Souse

Chicken-Foot Souse

Chicken-foot souse at Donde Ivan in the Rio Abajo area of Panama City. 960 1280

  

Lunch With the Mayor

Lunch With the Mayor

Lunch with the mayor at Donde Ivan. 960 1280

  

Kwang Chow Restaurant

Kwang Chow Restaurant

Fried rice at Kwang Chow Restaurant in Panama City. 960 1280

  

Enjoying a Cantonese Lunch

Enjoying a Cantonese Lunch

Cantonese lunch with second-generation Chinese-Panamanian Emilio Ho at Kwang Chow Restaurant. 960 1280

  

Sweet-and-Sour Pork With Green Peppers and Onions

Sweet-and-Sour Pork With Green Peppers and Onions

Sweet-and-sour pork with green peppers and onions is served at Kwang Chow Chinese restaurant in Panama City's Barrio Chino neighborhood. 960 1280

  

Beautiful Panama Bay

Beautiful Panama Bay

Fishing boats bob in Panama Bay as skyscrapers tower in the background. 960 1280

  

Sharing a Fruit Smoothie Aphrodisiac

Sharing a Fruit Smoothie Aphrodisiac

Chef Maria de los Angeles and I share a fruit smoothie aphrodisiac. 960 1280

  

Visit to Panama Gourmet

Visit to Panama Gourmet

Chef Melissa de Leon at Panama Gourmet tries to convince me that gluten-free is the way to go. 960 1280

  

Enjoying Lobster Ceviche

Enjoying Lobster Ceviche

Lobster ceviche for lunch with Maria de los Angeles. 960 1280

  

An Assortment of Cuisine From Donde Ivan

An Assortment of Cuisine From Donde Ivan

Iguana, 7-seafood soup, chicken-foot souse and salt cod fritters are served at Donde Ivan in Panama City's Rio Abajo neighborhood. 960 1280

  

Camel Ride in Dubai

Camel Ride in Dubai

Yes, that's me riding a camel through the dunes about 2 hours outside Dubai. Related: Things to Do in Dubai 960 1280

  

View from the Top

View from the Top

The view from my room at the hotel. All this was built in 30 years. Related: World's Hottest Hotels: Dubai 960 1280

  

Dubai Creek

Dubai Creek

Indian-born writer Arva Ahmed and I riding through Dubai Creek, where goods from all over the world arrive every day. 960 1280

  

Iraqi Masgouf

Iraqi Masgouf

This is a bite of a real and authentic Iraqi masgouf at Al Bait Al Baghdadi restaurant in the old section of Dubai. 960 1280

  

Dubai's Beachfront

Dubai's Beachfront

Stand-ups are a part of my job. This Dubai beachfront moment was the perfect setting. 960 1280

  

Beef Brains

Beef Brains

Fresh beef brains ready to hit the convex tawa grill to make real Pakistani katakat, a painstakingly seasoned organ medley that’s popular on the streets in the old section of Dubai. 960 1280

  

Time for Cricket

Time for Cricket

In the old quarter of Dubai, parking lots become cricket fields for Pakistani workers over their lunch break. 960 1280

  

Pakistani Katakat

Pakistani Katakat

Pakistani katakat, made from brains, livers, testicles, kidneys and dozens of spices. One of my favorite dishes on Earth. 960 1280

  

Dubai's Mosques

Dubai's Mosques

Mosques and minarets line the vibrant and gentrifying streets of Dubai Creek. 960 1280

  

Middle-Eastern Dessert

Middle-Eastern Dessert

Kunafa is a Middle Eastern-style dessert made with clarified butter, cashews, thin noodles and Palestinian-style Nabulsi cheese. This variety is sprinkled with pistachios. 960 1280

  

Dubai Port

Dubai Port

The port at Dubai Creek is alive with the constant hustle and bustle of cargo ships from all over the world. 960 1280

  

Baby Goat

Baby Goat

Baby goat seasoned in Emirati spices and roasted in a hole in the ground, served on a bed of seasoned rice, is a classic Bedouin dish. 960 1280

  

Bedouin Hospitality

Bedouin Hospitality

This is real Bedouin hospitality — fresh tea and fritters. 960 1280

  

Cooking Masgouf

Cooking Masgouf

Forty-five minutes of roasting around the wood fire allows all the carp's muddiness to render out when making authentic Iraqi masgouf. It’s so fatty and gets so smoky and crispy, I compare it to bacon. 960 1280

  

Andrew Zimmern at the Testaccio Market

Andrew Zimmern at the Testaccio Market

Feasting on a chickpea fritter sandwich at the Testaccio Market in Rome. 960 1280

  

Rome's New Stuffed Pizza Triangle

Rome's New Stuffed Pizza Triangle

Trapizzinos are a newfangled food based on the idea of a stuffed pizza triangle. These are filled with offal delights. 960 1280

  

Charcuterie at Testaccio Market

Charcuterie at Testaccio Market

Katie Parla and I check out a selection of charcuterie at Testaccio Market in Rome. Video: Rome's Testaccio Market 960 1280

  

"Jewish–style" Fried Artichokes

"Jewish–style" Fried Artichokes

Carciofi alla Giudia, or "Jewish–style" fried artichokes, at Flavio al Velavevodetto. Related: Rome Travel Guide 960 1280

  

Pecorino Romano

Pecorino Romano

Pecorino Romano wheels get waxed, an ancient practice to protect the cheese. 960 1280

  

Tufa Caves at Brunelli Dairy

Tufa Caves at Brunelli Dairy

Wheels of pecorino Romano aging inside ancient tufa caves at Brunelli Dairy. 960 1280

  

Roman Centurions and I

Roman Centurions and I

Roman centurions and I in front of the Colosseum in Rome. 960 1280

  

Porchetta

Porchetta

Porchetta seasoned and ready for the oven at Il Norcino Bernabei. 960 1280

  

With Vitaliano Bernabei at Il Norcino Bernabei

With Vitaliano Bernabei at Il Norcino Bernabei

Making porchetta with Vitaliano Bernabei at his century-old butcher shop, Il Norcino Bernabei. 960 1280

  

Handcrafted Sausages

Handcrafted Sausages

Handcrafted sausages at Il Norcino Bernabei. 960 1280

  

Eel Fishing on the Tiber

Eel Fishing on the Tiber

Eel fishing on the Tiber with the last eel fisherman in Rome, Caesar Bergamini. 960 1280

  

Fried Eel

Fried Eel

Fried eel from the Tiber River. 960 1280