Ep 8. Food Roots of the Americas

Bizarre Foods with Andrew Zimmern is a travel and food show where host and food lover Andrew Zimmern travels the world in search of the most unique and bizarre foods and culinary experiences. In season 20 episode 8, titled "Food Roots of the Americas," Andrew explores the history and heritage of traditional foods from North, Central, and South America.

As Andrew travels throughout the Americas, he discovers how native cultures have passed down recipes and cooking techniques for generations. In Mexico, Andrew explores the origins of mole sauce and learns how it was traditionally made using a stone molcajete. He also tastes a variety of chiles, including the rare pasilla mixture and switches between sweet, smoky, and spicy flavors to achieve a balance in his recipes.

In South America, Andrew heads to Peru and discovers the delicacy of guinea pig roasting. He learns how the animal was first bred for food as a domesticated animal, before becoming a rich and delicious delicacy. He explores the various cultural and regional differences in cooking guinea pig, such as the technique of layering stones with the animal to make an underground oven-style grill, unique to Indigenous groups in the Andes mountain range. Andrew also enjoys a traditional ceviche dish made of marinated fish and lime juice, which is a staple dish in Peru and neighboring countries.

Moving onwards to the Caribbean, Andrew sets his sights on Haitian cuisine, where he meets a community chef who teaches him about the origins of the popular rice and beans dish, red snapper, and crab soup. Andrew then makes his way to the Dominican Republic, where he discovers a traditional method of cooking yam pudding using a unique cooking arrangement called a ‘duffle bag,’ or parchment cooked fillet, which is much like Sous Vide.

Finally, Andrew heads back to the United States, where he explores the roots of Native American cuisine. He discovers this ancient, and largely forgotten food culture, coming back to life, as more Indigenous chefs showcase ancestral culinary secrets that have been passed down through generations. Andrew tries dishes such as buffalo tongue and heart stew, as well as delighting in fry bread tacos.

Throughout the episode, Andrew highlights how the various cultures throughout the Americas have left their mark on the cuisine, and how the significance of the flavorful food is preserved and celebrated to this day. He showcases his passion for cooking and learning new techniques and recipes, as well as understanding the history behind them.

Overall, season 20 episode 8 of Bizarre Foods with Andrew Zimmern, is a fascinating look into the cultural heritage of traditional foods in the Americas. The episode showcases an array of diverse and intriguing flavors from some of the most fascinating places on Earth. It is a must-watch for anyone who loves food, loves to travel, and wants to learn about the origins of the foods we eat.