Wildest Foods from Season 3 | Bizarre Foods with Andrew Zimmern | Travel Channel

Join Andrew as he explores and indulges in the world’s wildest and most extraordinary foods — including bull balls soup, boiled sheep head, and maggot cheese. Brace yourself for an unforgettable gastronomic journey that pushes the boundaries of taste and tradition.

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Wildest Foods from Season 3 | Bizarre Foods with Andrew Zimmern | Travel Channel

To get a taste of the real Nicaragua you need to get out where most of the people live the Pan-American Highway runs through town and right past a local truck stop serving some of the best bull testicles you’ll find anywhere lopus Dean big small little both of the bowl

Testicles oh the sizes of the bowls of soup you know medium mediano those Medas here they do things the oldfashioned way it doesn’t get much more basic than this I’m told the house specialty is soapa deo Doro so I’m going for it Perfecto gracias very exciting why does everything sound tastier in Spanish Bull’s soup just doesn’t sound that great to me but when she was saying

Soo just rolls off the tongue it’s fantastic the soup is loaded with fresh vegetables fresh tomatoes and Bull’s testicles and there’s a bonus treat raw bull testicles marinated in lime juice it’s a bull testicle Ceviche muchas Eating bull testicles is nothing strange in a culture where money is

Scarce and nobody throws away any part of the animal that they can eat this just happens to be a place where necessity makes bull a house specialty but after a few years away Josh is a little out of touch with the local fair you don’t have a really excited look on

Your face we’ll ease to it with some broth and some vegetables and uh see what happens you can see that they still have actually some of the capua the sack yeah attached to it you can see a little bit of the connective tissue as opposed to being fully skinned out of

That it’s barnyardy you know it definitely smells like the animal it came from all right so here’s the raw stuff mhm man what do you think pretty hardcore looking like any Ceviche the acids in the lime juice cure the meat during marination no heat required well these smell a little less ferocious

So oh I think this is very good yeah I’m here picking up the trail of mongolia’s marvelous meat freshly slaughtered animals pass through anulan bat’s Meat Market to retail markets where the meat is processed and sold vegetables are a luxury item here a few slices of homegrown pickles cost about 40 more

Expensive than a complete sheep’s head and speaking of sheep’s heads oh look at that that looks like very very dangerous food this is head cheese made by boiling the Sheep keeps head a long long time along with salt and a few vegetables yeah maybe it doesn’t look good but it’s

Healthy for you it’s good for your joints and you know it’s tasty the nice thing is you can tell from the top of it where you see all those little floating bits of brain matter and hair and other things that’s it’s very homemade which is good you

Don’t want this stuff made in a factory you want it made by somebody’s grandmother it’s meat Jello always fun so it’s kind of barnyardy it tastes very muty once you bite it you know it’s made from old sheep don’t you right okay luckily I got a couple pickles to help

Wash it down I’ve come to the desert with Tony Nester A wilderness survival expert who does training for the US military among other clients I’m out here to get a taste of the real Arizona by eating what the earliest inhabitants lived on a thousand years before there were

Hamburgers before you cook your rat you dangle it over the fire to burn off the hair just don’t overheat the carcass to the point where it explodes and then either one all the hair is gone or when his belly looks like it’s going to pop which is coming up here and you pull

Them off that ought to do it then comes the Fine Art of removing the rat innards oh there are all the entrails that’s Pleasant with the entrails out there’s not a whole lot left to work with Let’s Fold them up as is and then uh throw him right back on

The I think he’s going to do well him this guy is going to give us no more than three or four bites a piece so Tony’s brought along a squirrel that he brought down the other day with his bow and arrow need a little bit more coals here now we’ve got the rat

Appetizer with the squirrel as a main course so how do you like your rat medium medium rare cuz I think that guy is cruising north of medium any moment nice and crispy the other white meat nobody ever told you about looks good well you know that’s not put too fine a

Point on it but it’s by the way I just got a complete hit that tastes exactly like that juniper berry that I just ate that same bitter herbaceous antiseptic cedy Juniper thing I mean big time yeah but mostly what you get is that fabulous sour burnt fur and uh intestinal tracked

But my greatest challenge is still ahead it will come from this man Rob Anderson in charge of training and field rations how you doing Andrew Rob good to see you Rob has been warming up the MREs that’s meals ready to eat you hungry the United States government

Has been working for more than 50 years to develop food for soldiers in the field that’s portable and nourishing the problem is they also have to last up to seven years in all climates and conditions that means this stuff is like nothing you find in nature oh that is just

Disgusting oh God there we go so let’s pile it on high there you go my man oh no don’t you do something to it yeah you put it in your mouth and we laugh they call this buffalo chicken served on a cracker with cheese oh my God qualify for a purple heart after

This oh God would you say Savory I’d say stuck in my mouth if it wasn’t my job to do this on TV I would spit it out that’s how un it really is unpleasant this is a local cheese and those little flexs you can see on the container are maggots the

Cheese is literally crawling with them and I’ve come to one of Granada’s finest restaurants to sample it thanks for inviting me to dinner our pleasure nice Dana redos is the manager of the casa San Francisco and Gloria ordones works for the Nicaragua Ministry of Tourism and they’re proudly showing off the work

Of this man Octavio Gomez one of the country’s most renowned chefs who applies his Culinary Artistry to traditional Nicaraguan food like iguana he prepares the Iguana with a locally grown sour orange and Nicaraguan cilantro then it’s roasted whole oh my God oh my gosh this is just amazing oh

Man’ it is really good isn’t it it’s orangey and roasty toasty right yeah mhm the glaze on it and the Citrus kind of takes away all of that reptilian quality that the meat has right now Octavio is preparing a cheese and fruit plate featuring an incredibly rare

Delicacy I got to tell you something I speak no Spanish at all yeah but even I know what queso fermentos means yeah that’s strong old cheese with with worms and I’m assuming they’re little maggots that’s right they’re about the size of a grain of

Rice oh I can see some of them this is no gimmick having maggots chewing up the cheese gives it a soft texture and a unique taste and the smell it’s memorable and I will tell you the the aroma that’s wafting up from it is fairly strong this makes Limburger

Cheese uh kind of smell like Lilies of the valley Nicaragua is one of the only places on Earth where you can find this kind of cheese and even here it’s rare Chef Octavio always up for experimenting with Local Foods just had it brought in from the remote northern region of

Pentasa so it’s a new dish at the Kasa San Francisco there’s literally thousands of them inside this cheese it’s just hard to show you white on white here with our video cameras the maggots are the larae of a small fly that lays its eggs in the milk and that

Milk gets turned into cheese this is another Gourmet dish born out of necessity in hard times people had to eat what they thought was boiled cheese and they actually developed a taste for it well some people did anyway are you do you want to see if you want to

See the look of Despair this is it right here I prefer the food that’s good is it good it’s really really good it’s extremely soft it’s almost like um overly ripe camon bear it smells a lot stronger than it tastes it wouldn’t serve it too if it wasn’t delicious and I absolutely take

Word on