Bizarre Foods: Delicious Destinations Season 5 Episode 17 San Antonio

In this episode of Bizarre Foods: Delicious Destinations, host Andrew Zimmern visits San Antonio, Texas, to explore the city's unique culinary scene. San Antonio is known for its Tex-Mex cuisine, but Zimmern uncovers a variety of other tasty dishes as well.

His first stop is at a local food truck that serves up a delicious Mexican street food called trompo. Trompo is a type of taco that is made with marinated pork that is cooked on a spinning rotisserie called a trompo. Zimmern tries a few different variations of the dish, including one served with crispy pork rinds and another topped with grilled onions and peppers.

Next up, Zimmern heads to the historic Market Square, also known as El Mercado, to explore the Mexican marketplace and taste some traditional Mexican sweets. He samples a variety of treats, including pan dulce, which is a sweet bread filled with different types of sweet fillings such as pumpkin and caramel, and pralines, which are a sweet candy made with caramelized nuts and sugar.

After satisfying his sweet tooth, Zimmern heads to the Menger Hotel to try a dish that is steeped in history. The hotel's restaurant serves a traditional Texas dish called chicken-fried steak. The dish is made by taking a thin cut of steak and coating it in seasoned flour before frying it in hot oil. The steak is then served with gravy and mashed potatoes. Zimmern tries the dish and learns about the history of the Menger Hotel, which was an important meeting place for political leaders and military commanders throughout the 19th and 20th centuries.

Zimmern's next stop is at a trendy restaurant in the Pearl District called Cured. The restaurant specializes in charcuterie and cured meats, and Zimmern tries a variety of meats, including duck prosciutto, blood sausage, and boudin noir. He also tries a dish called the Pimento Cheese BLT, which is a twist on the classic BLT sandwich that includes pimento cheese and pickled green tomatoes.

Finally, Zimmern heads to a restaurant called Rosario's to try some of the best Tex-Mex food in San Antonio. He tries a variety of dishes, including chicken enchiladas, carne guisada, and an inventive take on nachos called chile con queso nachos. The dish includes a layer of chips topped with queso, ground beef, and a spicy chile con carne sauce. Zimmern is impressed with the creativity and execution of the dishes at Rosario's and leaves San Antonio with a new appreciation for the city's culinary scene.