Ep 2. Mexico City: Corn Smut & Ant Eggs
- TV-PG
- October 27, 2014
- 42 min
In season 13 episode 2 of Bizarre Foods, host Andrew Zimmern travels to Mexico City to explore the unique and exotic foods of the region. His first stop is at a market where he samples a variety of dishes made with huitlacoche, also known as corn smut. This fungus grows on corn and is considered a delicacy in Mexico. Andrew tries huitlacoche soup, tacos, and even ice cream made with the fungus.
Next, Andrew visits a restaurant that specializes in pre-Hispanic cuisine. He tries an appetizer made with escamoles, or ant eggs, which are considered a delicacy in certain parts of Mexico. Andrew is impressed by the unique flavor of the dish and learns about the history and cultural significance of the ingredients.
Andrew also explores the street food scene in Mexico City, trying dishes like tamales, tlacoyos, and quesadillas made with a variety of fillings ranging from nopales (cactus) to grasshoppers. He also visits a bar that serves chapulines, or toasted grasshoppers, as a bar snack. Andrew is impressed by the creativity and innovation of the street food vendors in Mexico City.
Throughout the episode, Andrew also learns about the challenges facing the food system in Mexico City, including issues with food waste and access to fresh, healthy ingredients. He meets with local chefs and activists who are working to address these issues and promote sustainable and inclusive food systems in the city.
Overall, Bizarre Foods season 13 episode 2 offers a fascinating look at the unique and diverse cuisine of Mexico City, showcasing the creativity, innovation, and cultural significance of the region's food. Andrew's enthusiasm and curiosity make for an engaging and informative viewing experience, highlighting the importance of food as a lens for understanding culture and history.