Ep 1. Guatemala: Balls, Brains & Bull's Eyes

In season 15 episode 1 of Bizarre Foods with Andrew Zimmern, titled "Guatemala: Balls, Brains & Bull's Eyes," Andrew Zimmern travels through Guatemala to explore their unique and often bizarre cuisine. He starts off in the city of Antigua, where he tries a local sausage made from pig intestines, head meat, and barley, then visits a market where vendors sell everything from fried insects to live rabbits and chickens.

Next, Andrew heads to Lake Atitlan to try out some more unusual dishes. He visits a restaurant that serves up iguana, a type of lizard that is cooked whole, then skinned and turned into a soup. He also samples anticuchos, a traditional dish made from beef heart, and a drink called atol de elote, which is made from corn flour and milk.

Moving on from Lake Atitlan, Andrew travels to the city of Quetzaltenango, where he tries out some truly bizarre dishes. He samples a soup made from bull's testicles, known as caldo de criadillas, and a dish made from bull's eyes, known as ojos de buey. He also visits a market where he tries some more unusual foods, including a type of cheese known as queso de mocochinchi, which is made by fermenting cheese with peach pits.

The episode ends with Andrew traveling to the city of Huehuetenango, where he visits a restaurant that serves up cow brains. He tries them in various ways, including fried, boiled, and roasted, and describes them as having a creamy texture and a delicate flavor. Despite their unusual nature, Andrew seems to enjoy all of the foods he tries in Guatemala and is impressed by the country's rich culinary traditions.

Overall, "Guatemala: Balls, Brains & Bull's Eyes" is a fascinating episode that offers viewers a window into the unique and often surprising world of Guatemalan cuisine. From iguana soup to bull's testicles, Andrew Zimmern is willing to try all sorts of bizarre foods in his quest to understand the country's culinary culture.