Bizarre Foods with Andrew Zimmern Season 2 Episode 6 Chile

In the second season of Bizarre Foods with Andrew Zimmern, the intrepid host takes viewers on a whirlwind tour of some of the world's most unusual and exotic culinary destinations. In episode 6, titled "Chile," Zimmern explores the diverse cuisine of this southern South American country, which boasts a rich and storied culinary history.

Zimmern begins his journey in Chile's capital, Santiago, where he meets up with chef Rodolfo Guzmán, whose award-winning restaurant, Boragó, specializes in using indigenous Chilean ingredients to create innovative, modern dishes. Together, they visit La Vega Central, Santiago's bustling central market, where they sample some of the country's most beloved staples, including empanadas and the famous sandwich de pernil, stuffed with tender pork and topped with a fresh herb sauce.

From Santiago, Zimmern heads south to the Pacific coastal town of Pichilemu, where he meets fishmonger Lucy Aylwin, who takes him out on her boat to catch some of the region's prized seafood, including conger eel and locos, a type of mollusk that is considered a delicacy in Chile. Back on shore, Aylwin prepares a traditional feast featuring her freshly caught seafood, as well as a variety of other dishes, including grilled beef hearts and the country's ubiquitous dish, pastel de choclo, a sort of corn and meat pie.

Continuing his journey southward, Zimmern arrives in the town of Pucon, nestled at the base of an active volcano. Here, he meets with Juan Pablo Mellado, a craftsman who specializes in making his own brand of smoky, spicy sausage known as longaniza. They visit Mellado's workshop to see how the sausage is made, then head to a nearby lake to fish for rainbow trout, which they cook up over an open fire along with Mellado's longaniza.

One of Chile's most famous culinary exports is its wine, and Zimmern can't visit the country without sampling some of its best. He heads to the Colchagua Valley, where he visits the Viu Manent winery and learns about the process of winemaking, from harvesting the grapes to aging the finished product. Of course, he also gets to taste some of the winery's most prized vintages, accompanied by a traditional Chilean snack called picarones, which are similar to doughnuts made from pumpkin and sweet potato.

Finally, Zimmern makes his way to the southernmost tip of Chile, to the windswept island of Chiloé, known for its unique cuisine that blends Spanish, indigenous, and modern influences. Here, he meets with chef Juan Pablo Mellado (not to be confused with the sausage maker!), who takes him to the bustling market in the town of Castro to sample some of the island's specialties, including almejas, or clams, and curanto, a traditional feast made by cooking meats, seafood, and vegetables in layers in an underground pit over hot rocks.

Overall, the "Chile" episode of Bizarre Foods with Andrew Zimmern is a fascinating look at the country's incredibly diverse and delicious cuisine. From the bustling cities to the tranquil countryside, Zimmern takes viewers on a culinary journey that highlights the unique flavors and traditions of Chile, and reminds us that some of the world's most delicious food can be found in the most unexpected places.