Pastrami bear tenderloin, sauerkraut stew, and boiled muskrat are among the foods that Andrew enjoys on the Paul Bunyan trail. He joins Northern Minnesota natives for potluck dinners of wild rice, crayfish, duck, and fish head soup.
Andrew Zimmern rides the last 200 miles of the Pony Express Trail to Sacramento, Calif., enjoying foods that the young riders would have eaten, such as son-of-a-gun-stew, fire-roasted duck hearts, boiled elk tongue, and pine nut soup.
Andrew saddles up for life as a cowboy. From barbacoa made with the centuries-old traditions of vaqueros, to calf guts stew on the chuckwagon, to fried and funky snacks at the rodeo, Andrew eats fresh and meaty cowboy cuisine.
Andrew heads to Madrid, where chefs are writing a new chapter in the city's cookbook. From organ omelets and an ancient pig slaughter to a Rolex made of duck liver, Andrew finds that Spain is full of exciting flavors.
Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. He samples Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.
Andrew heads to Mexico City. He eats stewed pig knuckles in one of the city's most notorious barrios, feasts on worms and ant eggs in the desert outside the metropolis, and travels though ancient canals to taste fish egg tamales.
Andrew heads to Kazakhstan, the heart of Central Asia. He hunts for rabbits with a golden eagle, suffers a blow while milking a horse and feasts on everything from sheep brains to fermented camel's milk to smoked horse sausage.
Chef Andrew Zimmern experiences the legendary foods that define a location. Throughout his adventures, he discovers how these iconic foods are made and the right way to eat them.