Bizarre Foods with Andrew Zimmern Season 12 Episode 9 Colombia: Jungle Rats & Reptiles

In this episode of Bizarre Foods with Andrew Zimmern, our intrepid host travels to Colombia to explore the country's unique cuisine. This time, he's heading deep into the jungle to sample some of the region's most unusual dishes.

First on the menu are rodents, specifically a local variety of rat known as a "majás." These rats are considered a delicacy in the region, and are hunted by indigenous tribes using trained dogs. After catching a few of these critters, Zimmern heads to a nearby village to witness the traditional method of cooking them. The rats are skewered on wooden sticks and roasted over an open flame, then seasoned with a blend of spices and herbs. Despite their unappetizing appearance, Zimmern finds the taste of the rat surprisingly pleasant, describing it as "nutty and savory."

Next up are reptiles, specifically a species of iguana called the "tegu." These lizards are hunted in much the same way as the rats, and are prized for their tender meat. After a successful hunt, Zimmern meets up with a local chef to learn how to prepare the iguana. The chef explains that the key to making the dish palatable is to remove the glands from the reptile's head before cooking it. This is because the glands contain a strong, bitter flavor that can overpower the meat. The iguana is then seasoned with garlic, onion, and other spices before being sautéed in oil. Zimmern finds the meat to be surprisingly similar in texture and flavor to chicken, with a slightly gamey aftertaste.

Throughout the episode, Zimmern also gets a chance to try a variety of other unique foods, including a type of Amazonian tree worm that is eaten raw and a dish made from the larvae of palm weevils. He also samples a variety of fruits and vegetables that are unique to the region, including a type of passionfruit that is prized for its tart flavor and a root vegetable called "yucca" that is used to make a popular type of bread.

As always with Bizarre Foods, the focus is less on shock value and more on exploring the cultural significance of the foods we eat. Zimmern takes time to learn about the traditional hunting and cooking methods used by the indigenous tribes he encounters, and to understand the role that these foods play in the local culture. Along the way, viewers get a fun, informative, and at times surprising look at the world of unusual cuisine that exists just beyond our borders.