Ep 9. Buenos Aires

In Bizarre Foods season 5 episode 9, host Andrew Zimmern travels to the vibrant city of Buenos Aires, Argentina to explore the unique and eclectic cuisine that it has to offer. From traditional Argentinean barbecues to regional specialties, Zimmern delves deep into the food culture of Buenos Aires and discovers the diverse flavors that make up the city's culinary scene.

The episode kicks off with Zimmern getting a taste of the iconic Argentinean barbecue, known as asado. This popular technique involves slow-cooking cuts of beef over an open flame, resulting in juicy and tender meat. Zimmern visits a local asador, or grill master, who shows him the secrets to making the perfect asado. Along the way, Zimmern also tries other meats such as pork and lamb, and even has a chance to sample some sweetbreads, a delicacy made from animal organs that is popular in Argentinean cuisine.

Next, Zimmern explores the street food scene in Buenos Aires, sampling everything from empanadas to churros. He visits a popular food market, where locals come to pick up fresh produce and grab a quick bite to eat. At a nearby food stall, Zimmern tries a classic dish called choripán, a sandwich made with grilled chorizo sausage and chimichurri sauce. He also indulges in some delicious fried dough balls known as picadillo, which are filled with tasty ingredients like beef and cheese.

In addition to more traditional fare, Zimmern also takes a deep dive into the avant-garde food scene in Buenos Aires. He visits a restaurant that specializes in molecular gastronomy, a style of cooking that involves using scientific techniques to transform food into unexpected forms and textures. Here, Zimmern tries unique dishes like a black garlic sponge cake and a deconstructed Caesar salad. He also visits a cocktail bar that creates inventive drinks using local ingredients like yerba mate and dulce de leche.

Throughout the episode, Zimmern also highlights the diverse cultural influences that have shaped Buenos Aires' cuisine. He tries a Jewish dish called pastrón, a type of cured meat similar to pastrami. He also visits a traditional Italian deli, where he samples homemade pasta and fresh mozzarella cheese. And at a street fair, Zimmern tries a snack known as locro, a hearty stew made with corn, beans, and meat that has roots in Argentinean indigenous cuisine.

Finally, Zimmern ends his adventure in Buenos Aires with a trip to a traditional bakery, where he tries some of the city's most iconic sweets. He indulges in alfajores, a type of sandwich cookie filled with dulce de leche, and also tries facturas, a type of pastry that is often enjoyed at breakfast or with afternoon tea.

Overall, Bizarre Foods season 5 episode 9 offers a fascinating look into the unique and diverse cuisine of Buenos Aires, Argentina. Through his travels, Zimmern showcases the many flavors that make up this vibrant city's food culture, from traditional asado to avant-garde molecular gastronomy. Whether you're a food lover or simply curious about Argentinean cuisine, this episode is sure to tantalize your taste buds and inspire your next culinary adventure.