Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo. He explores this meaty mecca by highlighting their slow-cooked Asado meats, a thin-sliced steak sandwich called chivito, and breaded and fried beef. Ranked the most livable city in the world, Montevideo is known for easygoing people sipping on their national drink -- yerba mate tea.
Andrew introduces the tropical and frenetic coastal cuisine of Guayaquil, Ecuador. Bright flavors and local ingredients define Guayaquil's gastronomy, and Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.
Andrew Zimmern explores the landscape and cuisine of the island of Bermuda, a 21-square-mile British territory with Caribbean soul. He finds native dishes ranging from fish chowder and jerk chicken to spiny lobster and cassava pie, all reflecting the island's diverse population.
Andrew Zimmern explores legendary hotspots and diverse culinary treasures in Hollywood, California. He highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef and Persian ice cream.
Andrew dives in to the laid-back eats of Santa Monica, California. Boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen and many other dishes any seafood lover could want.
Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine. From spicy crab curry to sweet, crispy street snacks, Phuket's gastronomy is a feast for the senses.
Andrew introduces the modern city of Kanazawa, Japan, that's filled with deep traditions. From regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.
Andrew Zimmern goes on a gastronomic tour of Las Vegas, NV. From quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai, Sin City has it all.
Andrew Zimmern heads to Hawaii's Big Island to take in its laid-back cuisine. From ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken, he dives deep into the island's food culture.
Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people. He indulges in local favorites like hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.