Bizarre Foods: Delicious Destinations

- Season 6

(2017)

Andrew explores the iconic soul food of the Mississippi Delta. Deep South menus feature famous fried catfish and hushpuppies, smothered oxtails, beefy hot tamales, a smoky, ground pork sandwich, and a decadent mud pie for dessert.

Andrew digs in to Panama City's classic tastes. From fried whole fish and plantains to citric ceviche, and yucca fritters packed with steak to complex soups and stews, the Latin flair of this multicultural city seasons every dish.

Andrew highlights iconic Belgian waffles and chocolates. Steamed mussels and frites are explored as is Carbonnade Flamande- a hearty beef stew cooked in Belgian beer, and also an endive sprout wrapped in ham and cheese.

Andrew uncovers the most delicious food in Michigan's Upper Peninsula. From Croatian chicken cooked over an open flame to a fresh caught Lake Superior whitefish dinner and traditional pasties, the UP is home to hearty favorites.

From sweet and succulent roasted piglet and hearty meat stews to fried calamari sandwiches and tapas to share, Madrid transforms food into a true culinary, social experience.

A pilsner lover's paradise, Prague in the Czech Republic's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, creamy mushroom soup, sweet plum pastries- and lots of dumplings.

From hearty lamb stew with root veggies, to pork offal meatballs with gravy; cheese and mustard on toast to big breakfasts of seaweed and cockles, Cardiff's thrifty cuisine has outlasted lean times to become modern favorite fare.

Andrew dives in to Baja's Mediterranean and seafood inspired gastronomy. From simple smoked tuna to crispy fish tacos, Caesar salad to zesty seafood cocktails to cure a hangover, Baja's cuisine is an international sensation.

Andrew takes in Antigua's vibrant and flavorful cuisine. Antigua, Guatemala is known for colorful enchiladas that face the sky, tiny tamales, traditional handmade confections, and sweet and savory pockets of beans and plantains.

Andrew reveals unique cooking methods and ancient recipes of Marrakech, including pigeon meat pies, beef and lentil dishes cooked in bathhouses, tiny hand rolled balls of pasta, and whole lamb slow roasted in underground ovens.

Andrew show us the culinary mashups of Trinidad and Tobago. Featured dishes include curried crab with dumplings, crispy fried shark sandwiches, and soft and silky flatbreads perfect for scooping veggies and curries.

From salted cod to lamb hot dogs piled with toppings, cheesy cod and potato mash to the tangy, creamy dairy breakfast skyr, Reykjavik's edible icons are as colourful, quirky, and steeped in history as the city itself.

Andrew explores Quito's biodiverse culinary classics. The "City of the Heavens" satisfies stomachs with fried pork and potato cakes, fresh ceviche, cheesy potato soup, sugar-coated roast peanuts, fluffy empanadas, and fish soup.

From crispy breakfast pancakes to deep bowls of chewy noodles, tender Peking duck to zesty donkey sandwiches, Beijing's cuisine is a modern-day dynastic sensation steeped in history and fit for an Emperor.

Andrew shows off the tempting flavors of Cartagena, Colombia. From fried fish and sizzling egg arepas to seafood stews and sinful coconut sweets, the taste of the coast infuses every bite.

Andrew highlights Stockholm's herring- from picked to stromming, and traditional Swedish food like peas and pancakes, Joansson's temptation, and Swedish cinnamon rolls topped with crunchy pear sugar.

Andrew walks us through the rich culinary heritage of Jerusalem. From savory classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, this holy city's edible icons are steeped in history.

Andrew Zimmern leaves no meal unexplored in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city's seafood is out of this world, and the favorite pastry is bathed in syrup.

Andrew unveils the convergent and complex flavors of Phnom Penh, Cambodia, including spicy grilled crab, cold and refreshing beef salad, herbaceous fish and noodle soup, and stir-fried noodles with beef and duck egg.

Andrew Zimmern takes a culinary tour of the Dominican Republic's meaty, tropical dishes. From whole roast pig to crispy, Lebanese-inspired fried dough pockets, Andrew finds that Dominican gastronomy is full of surprises.

Andrew introduces the rich and welcoming dishes of Amman, Jordan, like multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce, and fava bean spreads to share.

Andrew unveils Mumbai's multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

Viking foods are on the menu as Andrew reveals Oslo's most iconic dishes. From reindeer steak and local cured salmon to heart-shaped waffles, Norway's capital city serves up recipes that have stood the test of time.

Andrew Zimmern delights in the fun and funky flavors of Key West, FL. From conch fritters and pink shrimp to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.