Bizarre Foods with Andrew Zimmern Season 4 Episode 8 Nicaragua

On this episode of Bizarre Foods with Andrew Zimmern, we follow him to the vibrant country of Nicaragua. Andrew sets out to taste the local delicacies and understand the country's culture through its food.

Andrew begins his journey in the capital city of Managua, where he visits a bustling market famous for its street food. Here, he meets local vendors who serve up traditional dishes like baho, a hearty stew made of yucca and beef, and vigorón, a dish made of crispy pork skin and yucca.

Continuing his exploration of Managua, Andrew visits a popular restaurant where he tries nacatamales, a Nicaraguan version of the tamale, and mondongo, a tripe soup that is a staple in homes throughout the country.

Next, Andrew heads to Granada, a colorful colonial city on the shores of Lake Nicaragua. Here, he meets a farmer who shows him the process of harvesting and roasting cacao beans. Andrew also enjoys a chocolate-making class and savors artisanal chocolate treats made with local ingredients.

While in Granada, Andrew visits a family who prepares grilled iguana, a dish that has been consumed in Nicaragua since pre-Columbian times. Andrew tries the meat for the first time and is surprised by its unique texture and flavor.

Andrew's journey takes him to the town of Masaya, where he meets a family who has been making pottery for generations. Andrew assists them in preparing a delicious meal known as cazuela de mariscos, a seafood stew cooked in one of their handmade clay pots.

The next stop on Andrew's Nicaraguan adventure is the city of León, where he tries chanfaina, a spicy dish made with beef liver, intestines, and other offal. He also visits a market where he tries a variety of fruits and vegetables, including the jocote, a sour fruit used in the preparation of chicha, a fermented corn drink.

Lastly, Andrew heads to the northern town of Estelí, known for its tobacco and cigar production. He visits a tobacco farm and learns about the process of cultivating and rolling the leaves. He also enjoys a hearty meal of carne asada, a grilled beef dish served with plantains and a variety of local condiments.

Throughout his journey, Andrew discovers the unique cuisine and diverse culture of Nicaragua. From savory stews and grilled meats to sweet chocolate and exotic fruits, Nicaragua proves to be a paradise for food lovers seeking new and exciting flavors.