Andrew Zimmern is in San Diego, CA, for wild vegetables and wild animals, Andrew gets a taste of the unexpected -- whether it's foraging for food along the seashore, a traditional Aztec barbecue in a ...Go to Episode
Andrew visits Catalina Offshore, and learns how this seafood producer prepares and packages its freshly caught giant sea urchins and other fresh seafood.
5202 Lovelock St
San Diego, CA 92110
For truly traditional Texcoco barbecue, the lamb should be cooked in a big outdoor pit. But since it’s against the law to serve it in a restaurant, Paco Perez invites Andrew and Bill to his home where he has his own (in the ground) pit.
The San Diego Zoo's kitchen handles more than 6,000 pounds of food a day. But this food isn't for people; it's for the zoo's 4,000 wild inhabitants who can be some of the pickiest customers of all! Andrew finds out how the food is prepped for them.
2920 Zoo Dr
San Diego, CA 92101
Andrew visits a farm where camel milk is harvested for personal consumption and to make specialty products, such as lotions and soaps. The farmers hope to sell the milk someday. For now the government has restrictions on such products.
2903 Main St
Ramona, CA 92065
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