Comidas exóticas

Andrew Zimmern heads south to explore Louisiana's Cajun country. From blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Cajun country is rife with edible resources and French-inspired recipes from the past.

Andrew Zimmern follows Mark Twain's path down the Mississippi River for a taste of Americana. Floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck and learns the art of Deep South pheasant pot pie.

Andrew cruises up the most scenic highway in America on a seafood-sampling adventure. His journey takes him hagfish fishing, eating the slimy reproductive organs of sea urchins and foraging for juicy juicy mollusks.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew explores the cuisine of the individualistic Upper Peninsula in Michigan.

Andrew sets off on historic Route 66 to explore the iconic eats along the world-famous highway. On his journey, he eats paddlefish roe, tries ranch dressing soda and even judges a calf fry cook-off.

Andrew sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

Andrew eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in Leesville, South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.

Andrew experiences the bountiful cuisine of the Pacific Northwest while retracing the footsteps of Lewis and Clark. He samples Pacific lampreys, forages for edible barnacles and harvests sea salt on this culinary adventure.