Andrew visits Chile, the world's longest country with some of the freshest food. He tries scrotum stew and braided cow intestines. Andrew also learns how important ranching and fishing is to small Chilean ...

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Ana Maria

For a taste of the local restaurant scene, Andrew heads to a place wildly popular with the Santiago locals. The chef here is best-known for her dishes featuring one very tough mollusk called abalone.

Club H¿pico 476, Santiago, Chile

El Parron

Andrew visits a Parillada, a South American meat grill where every part of the animal is served, including cow udder and Chunchules, twisted and braided intestines.

Av. Providencia 1184, Santiago, Chile


This restaurant serves a hot dog with avocado, tomato, mayonnaise and salad with onions and cilantro.

1016 Agustinas, near the Plaza de Armas, Santiago, Chile

Café Urriola

Much of the conger eel they catch ends up in local restaurants, so Andrew heads north to the country's largest sea port.

Urriola 383 Valparaiso, Chile


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