After more than 10 years of globetrotting in search of the world's most interesting eats, Andrew Zimmern shifts his focus to his homeland.
What's it really like to travel the country in search of the best regional eats? We went to the source himself. Check out Andrew's picks of his best personal shots while filming season 9 of Bizarre Foods, premiering Jan. 31.
Experience America with Andrew Zimmern on 'Bizarre Foods.'
Andrew Zimmern is dusting off his passport to crisscross the globe in search of the world's most bizarre foods.
It's a menu from the Middle Ages as Andrew heads to Fez, Morocco. He tastes traditional Moroccan foods, including a dish made with camel ribs, meat pies made with pigeons and preserved meat that's considered a national dish.
Andrew travels to Shanghai to snack on chicken hearts and snail shells. Whether he's tasting turtle cooked by a legend, helping out an ancient fishing family or downing a shot of snake bile, Andrew meets adventure mouth-first.
Andrew Zimmern travels the world on a hunt for the planet's most delicious game. He eats black bear skin cracklings in Arkansas, pan-fried nutria in Louisiana and wildebeest organs, including an eyeball, in Namibia.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.
Andrew heads to Madrid, a city with an ever-changing culinary identity that continues to be shaped by the past. From organ omelets and an ancient pig slaughter to a Rolex made of duck liver, Spain is full of exciting flavors.
Andrew Zimmern goes off the grid in Iquitos, Peru, in the heart of the Amazon. He wrestles giant paiche fish, hits local markets for grilled coconut grubs and smoked jungle rodents, and forages for giant biting ants with a tribal shaman.
Andrew travels south to Oaxaca, Mexico for tastes and traditions thousands of generations old. From winged ants and grilled intestines to grasshoppers and dried beef hearts, Andrew eats a path through Mexico's culinary capital.
Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana. Floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.
Andrew Zimmern finds out that some amazing things are growing in America's Garden State. From Filipino favorites to an iconic local breakfast meat and a new breed of oyster, New Jersey is home to some surprising flavors.
Andrew travels to Amsterdam for unique reinventions of traditional Dutch recipes.From invasive goose krokets and insect-filled nuggets to smoked local eel and hollow pig head, Andrew tastes the city's nonconformity in each bite!
Andrew visits Rhode Island, where local eats are a blend of old traditions and high-tech creations. From the beloved quahog to monkfish liver mousse, the food in this tiny state is packed with flavor.
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.
Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and cuisine by drinking cobra blood, feasting on water buffalo entrails and more.
Andrew Zimmern experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.
Andrew gets a taste of Hawaii's other side by sampling raw fish salad with eyeballs in Waimanalo, a drink made from the juice of a rotting noni fruit in Miloli'i and deep-fried pork intestine in Honolulu's Chinatown. There are all kinds of unexpected Hawaiian food traditions for Andrew to enjoy.
From hunting feral hogs to brewing ancestral pot likker soup to grilling ray with world-class chefs, Andrew experiences legendary Down East fellowship in every bite as he explores North Carolina.
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.
Andrew travels to multicultural hot spot Jerusalem,for tastes older than the city itself. From cow udder and veal brain to turkey balls and mullet roe, Andrew gets a once-in-a-lifetime look at why this city's so legendary!
Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns. He chows down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.
Andrew visits Las Vegas where everything -- especially the food -- is all about going to extremes, from a hamburger that costs $5,000 to a seafood restaurant that has Italian fish flown in every day.
Andrew Zimmern makes some unexpected taste discoveries in Cleveland. From beef souse to popcorn shoots grown in the dark to a whole pig head served on a platter, Andrew finds out that Cleveland’s food is full of surprises.
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.
Join Andrew Zimmern in the beautiful islands of Trinidad and Tobago where if it swims, slithers or scampers, it's on the menu. Andrew bags a few reptiles to make curried iguana and dumplings.
Andrew heads to Japan, where the people have a passion for food and are willing to eat just about anything. He tries some octopus eggs, fermented sushi and an unusually flavored milkshake at a restaurant where the main ingredient in every dish is mayo.