Comidas exóticas: destinos deliciosos

From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew explores the famous scorching dishes that make Chengdu, China, a delicious destination.

Andrew introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

Andrew showcases the Tex-Mex favorites of San Antonio, TX, including puffy tacos, a giant chalupa burger, slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

Andrew explores the big and bold flavors that are decidedly Dallas -- from comforting chicken fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

Andrew Zimmern reveals classic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage, fish roasted in banana leaves to minced pork salad, the northern city's cuisine boasts unique and addictive flavors.

Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia. Spicy grilled crab, cold and refreshing beef salad and herbaceous fish and noodle soup reflect a mission to preserve the uniqueness of Cambodian cuisine.

Andrew Zimmern leaves no meal unexplored in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie. The coastal city's seafood is out of this world, and the favorite pastry is bathed in syrup.

From piping hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew showcases the flavorful fusions of the island paradise of Mauritius.

Andrew reveals the iconic eats of Asheville, NC. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy.

Andrew dives into the flavor-packed favorites of Savannah, GA, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.

Andrew investigates the rich culinary heritage of Jerusalem. From savory classics like shawarma, falafel, kubbeh and hummus to tempting pastries like halva and bureka, this holy city's edible icons are steeped in history.

Andrew introduces the rich and welcoming dishes of Amman, Jordan, including multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce and fava bean spreads perfect for sharing.

Andrew unveils Mumbai's multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes from puffed rice salad to spicy potato mashups.

Andrew explores the aromatic treasures and menus fit for royalty at the food-lover's paradise of Hyderabad, India.

Andrew digs in to classic flavors inspired by the blended cultures that make up the population of Panama City.

Andrew samples the culinary mashups of Trinidad and Tobago including curried crab with dumplings, crispy fried shark sandwiches, and soft flatbreads perfect for scooping veggies and curries.

Andrew Zimmern explores the iconic soul food of the Mississippi Delta. From fried catfish and hushpuppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Andrew Zimmern delights in the fun and funky flavors of Key West, FL. From conch fritters and pink shrimp to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup and more.

Andrew Zimmern takes in Antigua Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.

Andrew shows off the tempting flavors of Cartagena, Colombia. From fried fish and sizzling egg arepas to seafood stews and sinful coconut sweets, the taste of the coast infuses every bite.

Andrew Zimmern takes a culinary tour of the Dominican Republic's meaty, tropical dishes. From whole roast pig to crispy, Lebanese-inspired fried dough pockets, Andrew finds that Dominican gastronomy is full of surprises.

Andrew explores regional specialties in Oaxaca, Mexico. From complex mole negro sauce over Mayan-era tamales to dried beef strips and egg bread dunked in hot chocolate, local tradition flavors each bite.

Andrew Zimmern dives in to the Mediterranean and seafood-heavy cuisine of Baja California, Mexico. From smoked tuna to fish tacos, Caesar salad to seafood cocktail hangover cures, Baja's cuisine is an international sensation.

From sweet and salty Cuban sandwiches and zesty whole hog barbecue to mild kielbasa and melt-in-your-mouth cured ham, Andrew explores all the best ways we pig out on the world's most popular meat -- pork.