Bizarre Foods America Season 6 Episode 5 Chicago

In the season 6 episode 5 of Bizarre Foods America, host Andrew Zimmern explores the fascinating food scene in the Windy City, Chicago. The episode kicks off with a visit to a local pizzeria, where Zimmern tries the famous Chicago-style deep dish pizza. He meets with the owner to understand what sets this pizza apart from its New York counterpart, and learns about the secret recipe for the crust and the unique layers of toppings.

Zimmern then heads to a tiny restaurant famous for its Oaxacan-style mole tamales. He watches as the chef expertly prepares the tamale dough and fills it with a mixture of chicken, mole sauce, and cheese before wrapping it in a corn husk and steaming it. The host savors the flavors of the tender tamale and the complex, rich mole sauce.

Next, Zimmern takes a trip to Little Vietnam, where he samples some of the best Vietnamese cuisine in the city. He tries pho, a popular Vietnamese soup, and learns about the variety of ingredients that go into it, including beef bones, oxtail, and spices like cinnamon and star anise. He also tries a crispy egg roll filled with shrimp and pork and dipped in a sweet chili sauce, and a sweet and tart tamarind drink.

Moving on from Vietnamese food, Zimmern takes a look at some of the lesser-known types of cuisine in the city. He heads to a Pakistani restaurant to try nihari, a slow-cooked beef stew with a rich, spicy flavor. He then visits a Ukrainian restaurant to try varenyky, a savory dumpling stuffed with mashed potatoes and served with fried onions and sour cream. Zimmern showcases how the culinary scene in Chicago truly represents a melting pot of cultures and cuisines.

As the episode progresses, Zimmern continues to explore the unique food offerings in different neighborhoods throughout the city, from Italian beef sandwiches to kosher delicacies. He even tries something from an unexpected source - a food truck that specializes in lobster rolls. Although lobster may not be native to Chicago, the city's food scene has welcomed such dishes with open arms.

Finally, the episode comes to a close with a visit to a local bakery that specializes in Mexican sweet breads called pan dulce. Zimmern tries several different types of pan dulce, including conchas and empanadas, and learns about the importance of this sweet bread in Mexican culture.

With his journey complete, Zimmern leaves Chicago with a newfound appreciation for the city's diverse and exciting food scene. From traditional staples like deep dish pizza to lesser-known gems like Oaxacan-style mole, Chicago truly offers a taste for every palate.