When it comes to culinary exploration, few can match the adventurous spirit of Andrew Zimmern. As the host of “Bizarre Foods,” Zimmern has tasted some of the most unusual and delightful street foods across the globe. His insatiable curiosity for bold flavors and unique culinary experiences has taken him to the most remote corners of the world. In this article, I’ll share ten of the most surprising street foods that have captured Zimmern’s taste buds. These dishes aren’t just about taste—they’re a journey into the heart of different cultures, offering a deep, flavorful connection to the places they come from.
Bizarre Foods,
1. Balut – Southeast Asia
Balut is a street food that challenges even the most daring eaters. Found primarily in the Philippines, but also popular in Vietnam and Cambodia, Balut is a fertilized duck egg that’s been boiled and consumed directly from the shell. This delicacy typically contains a developing embryo that’s around 17 to 21 days old. The embryo’s soft bones and feathers give it a distinct texture, which, when combined with the yolk’s rich creaminess, creates a complex flavor profile.
Balut is a nutrient-dense food, providing around 188 calories per 100 grams, with a good balance of protein, fat, and essential vitamins like B12 and riboflavin. Zimmern appreciates Balut not just for its boldness but for its cultural significance. In Southeast Asia, Balut is believed to be an aphrodisiac and a rich source of energy. To me, it’s more than just a food—it’s an entry point into understanding a culture that embraces flavors others might find challenging.
Contact Information for Relevant Institutions:
Name: Department of Tourism, Philippines
Address: DOT Building, 351 Sen. Gil Puyat Avenue, Makati, 1200 Metro Manila, Philippines
Phone: +63 2 459 5200
Official Website: https://www.tourism.gov.ph
Contact Email: info@tourism.gov.ph
Operating Hours: Monday – Friday, 8:00 AM – 5:00 PM
Services Offered: Promotion of tourism in the Philippines, including cultural and culinary tours.
2. Anticuchos – Latin America
In the bustling streets of Peru and Bolivia, Anticuchos are a beloved street food that captures the essence of Latin American cuisine. These skewered and grilled beef hearts are marinated in a blend of vinegar, garlic, cumin, and aji panca—a smoky red pepper that adds depth to the dish. Each skewer is typically grilled over an open flame, giving the meat a tender, slightly charred exterior while maintaining a juicy interior.
What makes Anticuchos so special, aside from their bold flavor, is their historical significance. They trace their roots back to the pre-Columbian era, where indigenous people utilized every part of the animal. Today, this tradition lives on in street vendors who serve millions of these skewers daily across Latin America. Zimmern loves Anticuchos for their rich, smoky flavor, which is perfectly balanced with the tangy marinade. For me, trying Anticuchos is a way to taste the history and culture of an entire region, bite by bite.
Name: Peruvian Society of Gastronomy (APEGA)
Address: Av. Paseo de la República 3835, Lima 01, Peru
Phone: +51 1 421-1648
Official Website: http://www.apega.pe
Contact Email: info@apega.pe
Operating Hours: Monday – Friday, 9:00 AM – 6:00 PM
Services Offered: Promotion of Peruvian gastronomy, including traditional street foods like Anticuchos.
Main Contact Person: Gastón Acurio, President of APEGA
Certifications: Recognized by the Ministry of Culture, Peru.
3. Suya – Africa
Suya is West Africa’s answer to the perfect street food—spicy, flavorful, and utterly addictive. This dish, typically made from thin slices of beef or chicken, is marinated in a fiery spice mix called Yaji, which includes ground peanuts, cayenne pepper, ginger, and garlic. The meat is then skewered and grilled over an open flame until it’s charred and succulent. Each bite of Suya offers a complex flavor—heat from the cayenne, earthiness from the peanuts, and a hint of sweetness from the caramelization process.
In Nigeria, Suya is more than just a snack; it’s a culinary tradition that brings people together, whether they’re enjoying it at a roadside stand or during a festive gathering. Zimmern often talks about the vibrancy and warmth of African street food, and Suya is a perfect representation of that. To me, Suya is like a warm embrace from Africa—bold, comforting, and full of life.
Name: Nigerian Tourism Development Corporation (NTDC)
Address: Plot 1370 Tigris Crescent, Off Aguiyi Ironsi Street, Maitama, Abuja, Nigeria
Phone: +234 9 290 0000
Official Website: http://tourism.gov.ng
Contact Email: info@tourism.gov.ng
Operating Hours: Monday – Friday, 8:00 AM – 4:00 PM
Services Offered: Promotion of Nigerian tourism and culture, including local cuisines like Suya.
Main Contact Person: Folorunsho Coker, Director-General
Certifications: Accredited by the Federal Ministry of Information and Culture.
4. Kanafeh – Middle East
Kanafeh is a Middle Eastern dessert that is as rich in history as it is in flavor. Originating from the Levant region, this sweet treat is made from thin noodle-like pastry, known as kataifi, which is soaked in sugary syrup and layered with soft cheese or cream. The dish is often topped with crushed pistachios, adding a nutty contrast to its sweet, creamy interior.
Kanafeh is traditionally served during Ramadan and other festive occasions, symbolizing hospitality and celebration. With its origins traced back to the 10th century, Kanafeh has become a staple dessert across the Middle East. Zimmern admires Kanafeh for its intricate balance of textures—the crispiness of the pastry against the softness of the cheese—and the way it represents the Middle Eastern approach to dessert: indulgent yet sophisticated. For me, Kanafeh is a taste of the Middle East’s rich culinary heritage, wrapped up in every luscious bite.
Name: Middle East Institute
Address: 1763 N Street NW, Washington, DC 20036, USA
Phone: +1 202-785-1141
Official Website: https://www.mei.edu
Contact Email: info@mei.edu
Operating Hours: Monday – Friday, 9:00 AM – 5:00 PM
Services Offered: Research and education on Middle Eastern culture and cuisine.
Main Contact Person: Dr. Paul Salem, President
Certifications: Accredited by the Council on Foreign Relations.
5. Hokey Pokey Ice Cream – Oceania
Hokey Pokey Ice Cream might sound whimsical, but in New Zealand, it’s a national treasure. This simple yet delightful dessert consists of vanilla ice cream mixed with crunchy honeycomb toffee pieces, creating a satisfying blend of creamy and crunchy textures. The honeycomb, made from sugar, golden syrup, and baking soda, adds a sweet, caramel-like flavor that complements the smoothness of the ice cream.
Hokey Pokey Ice Cream is more than just a dessert; it’s a part of New Zealand’s cultural identity. The treat dates back to the 1940s and has remained a beloved staple in Kiwi households ever since. Zimmern enjoys Hokey Pokey for its simplicity and nostalgia—it’s a reminder that sometimes, the best flavors are the ones that bring us back to our roots. To me, Hokey Pokey Ice Cream is like a culinary time machine, transporting me to a place where simplicity reigns supreme, and every bite is a sweet reminder of the past.
Name: New Zealand Ice Cream Association
Address: PO Box 12 167, Penrose, Auckland 1642, New Zealand
Phone: +64 9 820 0466
Official Website: http://nzicecream.org.nz
Contact Email: info@nzicecream.org.nz
Operating Hours: Monday – Friday, 9:00 AM – 5:00 PM
Services Offered: Promotion of New Zealand’s ice cream industry, including traditional products like Hokey Pokey.
6. Pani Puri – South Asia
Pani Puri, also known as Golgappa or Phuchka, is one of India’s most beloved street foods. This snack is made of hollow, crispy puris filled with a spicy tamarind water, chickpeas, and boiled potatoes. The puris are small, about 2 inches in diameter, and are meant to be eaten in one bite. As soon as you bite into a Pani Puri, your mouth is flooded with a burst of tangy, spicy, and sweet flavors that dance across your taste buds.
Pani Puri is more than just a snack; it’s a sensory experience that’s deeply embedded in Indian culture. With origins dating back to ancient India, Pani Puri is a testament to the country’s love for bold, vibrant flavors. Zimmern is particularly fond of Pani Puri for its complexity and the way it perfectly balances contrasting flavors. For me, Pani Puri is a culinary adventure in every bite—a journey through India’s rich and diverse flavor palette.
Name: National Council for Hotel Management and Catering Technology (NCHMCT)
Address: A-34, Sector-62, Noida, Uttar Pradesh, India
Phone: +91 120 2590600
Official Website: http://www.nchm.nic.in
Contact Email: nchmct@gmail.com
Operating Hours: Monday – Friday, 9:00 AM – 5:30 PM
Services Offered: Education and training in Indian culinary arts and hospitality management.
Main Contact Person: Shri Gyan Bhushan, CEO
Certifications: Accredited by the Ministry of Tourism, Government of India.
7. Currywurst – Europe
Currywurst is a quintessential German street food that has become a symbol of post-war Berlin. This dish consists of steamed and fried pork sausage, which is sliced and topped with a ketchup-based curry sauce. The sauce, made from ketchup, curry powder, and sometimes additional spices like paprika, gives the dish its signature flavor—a delightful mix of sweet, tangy, and spicy.
Currywurst was invented in Berlin in 1949 by Herta Heuwer, who reportedly received ketchup and curry powder from British soldiers stationed in Germany. Today, it’s estimated that over 800 million Currywurst are consumed in Germany each year. Zimmern appreciates Currywurst for its simplicity and the way it represents Germany’s ability to innovate and adapt. To me, Currywurst is more than just a snack; it’s a piece of history served on a plate, offering a taste of Berlin’s resilience and creativity.
Name: Deutsches Currywurst Museum Berlin
Address: Schützenstraße 70, 10117 Berlin, Germany
Phone: +49 30 88718647
Official Website: http://currywurstmuseum.com
Contact Email: info@currywurstmuseum.com
Operating Hours: Monday – Sunday, 10:00 AM – 6:00 PM
Services Offered: Exhibition and education on the history and cultural significance of Currywurst.
Main Contact Person: Martin Loew, Director
Certifications: Recognized by the Berlin Senate Department for Culture and Europe.
8. Korean Tacos – North America
Korean Tacos are a perfect example of fusion cuisine done right. These tacos combine traditional Korean flavors, such as marinated bulgogi beef, with Mexican staples like soft tortillas and fresh salsa. The result is a delicious, cross-cultural culinary creation that’s both familiar and novel. Korean Tacos are typically topped with kimchi, a spicy fermented cabbage, adding a tangy and slightly acidic kick that complements the savory meat.
This fusion dish first gained popularity in Los Angeles, a city known for its diverse culinary landscape, and has since spread across North America. Zimmern enjoys Korean Tacos for their bold, vibrant flavors and the way they represent the melting pot of cultures that defines modern American cuisine. For me, Korean Tacos are a delicious reminder that food has the power to bridge cultural divides, bringing together the best of both worlds in a single, satisfying bite.
Name: Kogi Korean BBQ
Address: 3434 Overland Ave, Los Angeles, CA 90034, USA
Phone: +1 323-315-0253
Official Website: https://kogibbq.com
Contact Email: info@kogibbq.com
Operating Hours: Monday – Sunday, 11:30 AM – 9:00 PM
Services Offered: Food truck and catering services specializing in Korean-Mexican fusion cuisine.
Main Contact Person: Roy Choi, Founder and Chef
Certifications: Featured in multiple culinary publications, including Bon Appétit and The New York Times.
Bon Appétit
The New York Times
9. Takoyaki – East Asia
Takoyaki is a popular Japanese street food that consists of small, round balls made from a wheat flour batter and filled with minced or diced octopus (tako). These balls are cooked in a special molded pan, giving them a crispy exterior and a soft, tender interior. Takoyaki is typically topped with a savory sauce, mayonnaise, and bonito flakes, which add an umami-rich flavor to the dish.
Takoyaki originated in Osaka in the 1930s and has since become a staple at Japanese festivals and street food markets. Each ball is about 3 to 5 centimeters in diameter, and a serving usually consists of 6 to 8 pieces. Zimmern appreciates Takoyaki for its rich flavor and the craftsmanship involved in making each ball. To me, Takoyaki is a bite-sized piece of Japan’s culinary artistry, offering a perfect blend of taste, texture, and tradition.
Name: Osaka Convention & Tourism Bureau
Address: 1-3-24 Nakanoshima, Kita-ku, Osaka 530-0005, Japan
Phone: +81 6-6210-9303
Official Website: https://osaka-info.jp
Contact Email: inquiry@osaka-info.jp
Operating Hours: Monday – Friday, 9:00 AM – 5:00 PM
Services Offered: Promotion of tourism and cultural experiences in Osaka, including local cuisines like Takoyaki.
Main Contact Person: Hiroshi Mizobuchi, Director
Certifications: Accredited by the Japan National Tourism Organization.
10. Doubles – Caribbean
Doubles is a popular street food from Trinidad and Tobago, consisting of two pieces of fried flatbread (bara) filled with curried chickpeas (channa). The dish is typically served with a variety of chutneys, including tamarind, coconut, and mango, which add layers of sweetness, tanginess, and spice. Doubles are small, about the size of a sandwich, and are meant to be eaten by hand, making them a convenient and satisfying street food.
Doubles have their origins in Indian cuisine, brought to the Caribbean by indentured laborers in the 19th century. Today, they are a beloved part of Trinidadian culture, enjoyed by locals and visitors alike. Zimmern considers Doubles a hidden gem, praising their unique flavor and cultural significance. For me, Doubles are a taste of the Caribbean’s rich history and diversity, wrapped up in a delicious, handheld package.
Name: Trinidad & Tobago Hospitality and Tourism Institute (TTHTI)
Address: Airways Rd, Chaguaramas, Trinidad & Tobago
Phone: +1 868-634-2144
Official Website: http://www.tthti.edu.tt
Contact Email: info@tthti.edu.tt
Operating Hours: Monday – Friday, 8:00 AM – 4:00 PM
Services Offered: Education and training in Caribbean hospitality and culinary arts, including traditional foods like Doubles.
Main Contact Person: Brian Frontin, CEO
Certifications: Accredited by the Accreditation Council of Trinidad and Tobago (ACTT).
FAQs
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What makes Andrew Zimmern’s food recommendations special?
Zimmern’s recommendations are based on his extensive travels and deep understanding of global culinary traditions. He seeks out authentic flavors and dishes that offer a true taste of the culture they come from, often highlighting foods that are off the beaten path. -
Is Balut safe to eat?
Yes, Balut is safe to eat when prepared correctly. It
What makes Andrew Zimmern’s food recommendations special?
Zimmern’s recommendations are based on his extensive travels and deep understanding of global culinary traditions. He seeks out authentic flavors and dishes that offer a true taste of the culture they come from, often highlighting foods that are off the beaten path.
Is Balut safe to eat?
Yes, Balut is safe to eat when prepared correctly. It
’s a traditional food in Southeast Asia, enjoyed by locals for its rich nutritional value. The eggs are typically boiled for 20 to 30 minutes, ensuring that they are thoroughly cooked.
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How spicy is Suya?
Suya can be quite spicy due to the Yaji spice blend, which contains cayenne pepper. However, the heat level can vary depending on the vendor and the amount of spice used. Some versions are milder, allowing the peanut flavor to shine through. -
Can I find these street foods in the U.S.?
Many of these street foods can be found in U.S. cities with large immigrant communities or at international food festivals. For example, Pani Puri is commonly found in Indian neighborhoods, while Korean Tacos are a staple at food trucks in cities like Los Angeles. -
Why does Andrew Zimmern focus on street food?
Zimmern believes that street food offers the most authentic taste of a culture. It’s often made with local ingredients and traditional methods, providing a direct connection to the culinary traditions of the region. Street food also reflects the creativity and resourcefulness of people who have learned to make delicious meals with limited resources. -
What’s the best way to experience street food when traveling?
The best way to experience street food is to go where the locals go. Follow the crowds to popular vendors, and don’t be afraid to try something new. It’s also a good idea to learn a few phrases in the local language, which can help you communicate with vendors and make the experience more enjoyable.
How spicy is Suya?
Suya can be quite spicy due to the Yaji spice blend, which contains cayenne pepper. However, the heat level can vary depending on the vendor and the amount of spice used. Some versions are milder, allowing the peanut flavor to shine through.
Can I find these street foods in the U.S.?
Many of these street foods can be found in U.S. cities with large immigrant communities or at international food festivals. For example, Pani Puri is commonly found in Indian neighborhoods, while Korean Tacos are a staple at food trucks in cities like Los Angeles.
Why does Andrew Zimmern focus on street food?
Zimmern believes that street food offers the most authentic taste of a culture. It’s often made with local ingredients and traditional methods, providing a direct connection to the culinary traditions of the region. Street food also reflects the creativity and resourcefulness of people who have learned to make delicious meals with limited resources.
What’s the best way to experience street food when traveling?
The best way to experience street food is to go where the locals go. Follow the crowds to popular vendors, and don’t be afraid to try something new. It’s also a good idea to learn a few phrases in the local language, which can help you communicate with vendors and make the experience more enjoyable.
Conclusion
Andrew Zimmern’s culinary adventures offer a window into the world’s most surprising and delicious street foods. These ten dishes are not just meals; they are stories, each one representing the culture and history of the place it comes from. Whether you’re an adventurous eater or simply curious about new flavors, these street foods are sure to delight and inspire. So, the next time you travel, take a page out of Zimmern’s book—venture off the beaten path, try something unexpected, and discover the world through its street food. You might just find your new favorite dish.
