Ep 6. Oaxaca: Ant Tortillas

In Bizarre Foods season 15 episode 6, host Andrew Zimmern travels to Oaxaca, Mexico to explore the region's unique cuisine. Over the course of the episode, Zimmern samples a variety of unusual dishes, including ant tortillas.

Zimmern begins his journey in the bustling city of Oaxaca, where he visits a market to sample some local snacks. He tries a tamale filled with mole, a traditional Mexican sauce made with ingredients like chocolate, chili peppers, and spices. He also tries chapulines, or grasshoppers, which are a popular snack in Oaxaca. These crispy insects are served with lime, chili powder, and salt, and Zimmern finds them surprisingly tasty.

Next, Zimmern heads to a nearby village to learn about the process of making ant tortillas. He meets with a woman named Celerina who has been making these tortillas for over 50 years. She shows Zimmern how she gathers ants from the surrounding countryside, then roasts them over a fire until they are crispy. The ants are ground up with cornmeal to make a dough, which is then formed into tortillas and cooked on a comal, a traditional Mexican griddle.

Zimmern tries the ant tortillas and is impressed by their unique taste. He describes them as slightly nutty and earthy, with a crunchiness that contrasts nicely with the softness of the tortilla. Despite their name, ant tortillas are actually quite mild in flavor, and Zimmern notes that they would be a great vehicle for other flavors, like spicy salsa or creamy guacamole.

After sampling the ant tortillas, Zimmern heads out into the countryside to meet with some local farmers. He visits a cornfield where he learns about the different varieties of corn grown in Oaxaca, including one that is black in color. He also learns about the process of making mezcal, a type of tequila made from the agave plant. Zimmern watches as the farmers roast the agave hearts, or piñas, in a pit oven, then grind them up to extract the juices. The juices are then fermented and distilled to create mezcal, which is known for its smoky flavor.

Zimmern also visits a local family who specialize in making traditional Oaxacan clay pots. He watches as they mold the pots by hand, using the same techniques that have been passed down through generations. The pots are used for cooking a variety of dishes, including mole and tamales.

Throughout the episode, Zimmern is struck by the sense of community and tradition he finds in Oaxaca. He notes that many of the dishes he tries have been prepared the same way for hundreds of years, and that the people he meets are proud of their cultural heritage. He also marvels at the natural beauty of the region, from the rolling hills to the colorful markets.

Overall, Bizarre Foods season 15 episode 6 is a fascinating glimpse into the world of Oaxacan cuisine. From ant tortillas to mezcal, Andrew Zimmern explores the unique flavors and traditions of this rich and diverse region. Whether you're a foodie looking for new and exciting culinary experiences or simply curious about the world around you, this episode is sure to entertain and educate.