Ep 6. Austin

In season 8 episode 6 of Bizarre Foods with Andrew Zimmern, the adventurous foodie ventures to Austin, Texas to explore the city's unique and eclectic food scene. Austin is known for its vibrant music and art scene, and it's also quickly becoming a foodie destination. Andrew begins his culinary expedition at a local butcher shop where he samples the boudin sausage, a spicy Cajun dish made from pork, liver, and rice and stuffed into a sausage casing.

Next, Andrew heads to a Mexican restaurant where he samples goat barbacoa, a traditional Mexican dish made from slow-cooked goat meat that's typically served with corn tortillas and different types of salsa. Andrew is impressed with the tender and flavorful goat meat, and he notes that the dish is a testament to the city's diverse culinary scene.

Andrew then visits a local food truck that specializes in Korean-Mexican fusion cuisine. He tries the bulgogi taco, a unique combination of Korean-style marinated beef with pickled vegetables and cilantro. Andrew is impressed with the bold and flavorful combination of ingredients and notes that it's a great representation of Austin's food culture and creativity.

For his next culinary adventure, Andrew visits a Texas-style barbecue joint where he tries a variety of smoked brisket, ribs, and sausage. The brisket is cooked low and slow over Texas post oak, and Andrew notes that it has a deep smoky flavor and a tender texture that melts in your mouth. The ribs are also a standout dish, with a spicy and tangy barbecue sauce that perfectly complements the smoky meat.

Andrew then heads to a local farm to try fresh farm-to-table cuisine. He samples a variety of dishes made with locally-sourced ingredients, including an heirloom tomato salad, roasted chicken, and grilled vegetables. Andrew notes that the freshness and quality of the ingredients are evident in each dish, and he applauds the farm-to-table movement for promoting sustainability and supporting local farmers.

Finally, Andrew visits a food trailer park where he tries a variety of unique and creative dishes from different food trucks. He samples a bacon-wrapped hot dog topped with macaroni and cheese, a vegan burger made from black beans and quinoa, and a dish called "the Crunchy Dog" which is a hot dog wrapped in a potato chip-studded tortilla. Andrew notes that the food truck scene in Austin is thriving and offers a wide range of cuisine to suit any palate.

Overall, Andrew's culinary adventure in Austin showcases the city's diverse and vibrant food scene. From traditional Texan barbecue to innovative fusion cuisine, Austin is quickly becoming a foodie destination that's not to be missed.