Ep 2. New Orleans

In season 8 episode 2 of Bizarre Foods, host Andrew Zimmern heads to one of America's most captivating and culturally-rich cities: New Orleans. Known for its unique blend of French, Spanish, and African influences, New Orleans is a melting pot of flavors that has fascinated foodies for generations. Andrew sets out to explore the city's rich culinary traditions and taste some of its most unconventional dishes.

The episode begins with a visit to the famous Cafe Du Monde, known for its fluffy beignets and strong coffee. Andrew talks to the locals, learning about the history of the cafe and the role it has played in New Orleans' food culture. He notes that New Orleans is a city that is obsessed with food, and that locals take their cuisine very seriously.

Next, Andrew visits a local farm where he meets farmer Ben Burkett. Ben shows Andrew around his farm, highlighting the different crops he grows and explaining how they are used in traditional New Orleans cuisine. Andrew samples some fresh okra and collard greens, noting the rich soil and ideal growing conditions that make the produce so flavorful.

Later on in the episode, Andrew visits a local butcher shop, where he meets with owner Cleaver Redding. Cleaver shows Andrew some of the more unusual cuts of meat that are popular in New Orleans, such as hog's head and oxtail. Andrew is fascinated by the idea of using the entire animal, and notes that New Orleans is a city that embraces nose-to-tail cooking.

Of course, no visit to New Orleans would be complete without a visit to some of the city's iconic restaurants. Andrew stops by Commander's Palace, where he samples some classic Creole dishes such as turtle soup and grillades. He also visits Dooky Chase's, a legendary soul food restaurant that has been serving up comfort food since the 1940s. Andrew talks to owner Leah Chase, who explains how she has become a New Orleans institution by staying true to her roots and cooking with love.

Throughout the episode, Andrew also explores some of the more unconventional dishes that make New Orleans stand out as a food destination. He samples alligator sausage, crawfish étouffée, and boudin, a spicy sausage made with pork and rice. He even tries some of the local delicacy, boiled crawfish, which he admits takes some getting used to.

In addition to the food, Andrew also explores the city's unique culture and history. He visits the colorful Mardi Gras Indian tribes, who dress in elaborate costumes and march through the streets during Carnival season. He also takes a tour of the city's historic cemeteries, which are known for their above-ground tombs and elaborate funeral traditions.

Overall, season 8 episode 2 of Bizarre Foods is a fascinating look at one of America's most beloved food cities. Andrew Zimmern's enthusiasm and curiosity are infectious, and he does an excellent job of highlighting the diverse flavors and cultural traditions that make New Orleans so special. Whether you're a die-hard foodie or just someone who loves to travel, this episode is a must-watch.