These guys make their own sausage fresh each day. They use fresh-baked buns and the menu includes items like duck confit hot dogs. -- Andrew Zimmern, Bizarre Foods Read more.
Don't miss the foie-ly pops, foie gras rolled in pop rocks all on a stick. This is haute cuisine that looks like junk food. -- Andrew Zimmern, Bizarre Foods Read more.
Rick Bayless is a world-renowned authority on authentic Mexican cuisine. He's also a genius in the kitchen. XOCO is Rick's love letter to Mexican street food. -- Andrew Zimmern, Bizarre Foods Read more.
When it comes to Mexican food, Chicago is second to none. The proof is in this open-air market. You just don't find this at your typical Tex-Mex taco stand. -- Andrew Zimmern, Bizarre Foods Read more.
Every week Chef Rob Levitt buys a pig or two to butcher and for $50 you can get a front-row seat to see how it's done. -- Andrew Zimmern, Bizarre Foods Read more.
