Bizarre Foods with Andrew Zimmern Season 8 Episode 2 San Diego

Andrew Zimmern is back on the road exploring new and exotic cuisine in season 8 of Bizarre Foods. In episode 2, Andrew visits San Diego, California, a city that is known for its world-class beaches but also has a rich culinary scene.

Andrew starts his culinary adventure by visiting a local farmers market where he meets a farmer who specializes in growing unique and rare fruits such as guava berry and jaboticaba. He also tries some locally grown cactus fruit, which he describes as having a sour and juicy flavor, with a texture similar to kiwi.

Next, Andrew visits a fish market in San Diego's Little Italy neighborhood where he meets a fishmonger who shows him some of the freshest seafood in the city including uni, which is a type of sea urchin prized for its creamy texture and briny flavor. Andrew is also introduced to a local delicacy, swordfish jerky, which is made by marinating strips of fresh swordfish in soy sauce and then drying them in the sun.

Andrew's next stop is at a restaurant serving Mexican cuisine, where he tries the famous San Diego-style fish tacos made with fresh grilled fish served in a soft tortilla with cabbage slaw, pico de gallo, and a creamy sauce. He also gets to sample some ant larvae and chapulines, which are fried grasshoppers that are a popular snack in Mexico.

Continuing his exploration of San Diego's diverse food scene, Andrew visits a Vietnamese restaurant that specializes in pho, a traditional Vietnamese noodle soup made with beef bones, herbs, and spices. He also tries a unique dish called bun bo hue, which is a spicy noodle soup made with beef, pork, and lemongrass.

Later, Andrew heads to a craft brewery that uses locally sourced ingredients such as wildflowers, honey, and grapefruit to create unique and flavorful beers. He also tries a beer made with seaweed, which he describes as having a salty and oceanic flavor.

Andrew's last stop in San Diego takes him to a restaurant serving Basque cuisine. He tries a variety of dishes including chorizo and quail skewers, grilled octopus, and lamb chops. He also tastes a traditional Basque dessert called pastel vasco, which is a sweet cake filled with custard.

Throughout the episode, Andrew explores the diverse food cultures that make up San Diego's culinary scene. From fresh seafood to exotic fruits and traditional dishes from around the world, this episode of Bizarre Foods highlights the unique flavors and ingredients that make San Diego such a delicious destination for food lovers.