Ep 8. Baja Mexico

In the fifth season of the popular show, Bizarre Foods, the host Andrew Zimmern takes his culinary adventures to Baja Mexico. In the eighth episode of the season, he explores the unique and exotic cuisine of the region.

Baja Mexico is known for its diverse landscape, from its arid desert to its rugged coastline, which provides a variety of ingredients that make up its cuisine. The episode starts with Andrew visiting the fish market in Ensenada, where he tries his hands on catching live octopus. He then takes a boat ride along the coast to experience the beautiful scenery, which provides a perfect opportunity to try various marine life delicacies.

The host spends the first part of the episode trying various seafood delicacies, including sea urchin, oysters, clams, and lobster, which are served in the most unusual ways. He learns how the locals get the oysters, which are found in a cove only accessible by a small boat, and are served raw, freshly caught on the spot. Andrew also discovers how lobster is traditionally prepared in the state of Baja California Sur, highlighting the significance the crustacean has in this region.

In the second part of the episode, Andrew delves into traditional Mexican cuisine, which has been influenced by indigenous and Spanish cultures. He visits a local food market to try unique dishes such as cow interior steak and chapulines, which are grasshoppers seasoned with chili and lime. He also gets introduced to a traditional Mexican soup called menudo, which is made with cow stomach and spices that give it a distinctly savory flavor.

The show explores how food brings people in the region together and highlights the importance of traditional communal meals known as “taquiza.” Andrew visits a family that is preparing for a “taquiza” and witnesses the preparation of the masa—a dough made from cornmeal that is used to make tortillas. He also gets to sample various fillings, including delicious slow-cooked beef cheek, as well as goat and beef intestines.

Furthermore, Andrew discovers how the people in the region make use of the desert to create unique dishes. He visits a traditional indigenous community to see how they cook with prickly pear cactus, a plant that grows abundantly in the arid Baja landscape. In addition, he tries a dish known as “carne asada,” in which large chunks of beef are cooked outdoors on an open flame, giving it a rustic taste.

The episode ends with Andrew in Tijuana, a city that is known for its street food. He samples some of the most delicious and adventurous street food like tacos, quesadillas, and tortas from one of the city’s most popular food street vendors.

Overall, Bizarre Foods season 5 episode 8, offers an insightful and entertaining look at the unique cuisine and culture of Baja Mexico. The episode showcases how the region’s eclectic culinary scene is influenced not only by its natural resources but also by its people’s cultural traditions, resulting in a fascinating blend of flavors.