Ep 5. Chicago

In season 6 episode 5 of Bizarre Foods, host Andrew Zimmern explores the city of Chicago, known for its deep-dish pizza and hot dogs, but also home to a diverse range of cultures and cuisines.

Zimmern starts his journey in the Pilsen neighborhood, where he visits a small family-run restaurant serving up traditional Mexican dishes. He tries a unique soup made with cow's stomach and intestines, called menudo, which is a popular hangover cure. He also samples tacos made with beef tongue and cheek, and a dessert called churros filled with caramel.

Next, Zimmern heads to the Ukrainian Village where he visits a bakery that specializes in traditional Eastern European pastries. He tries a variety of sweet and savory treats, including poppy seed rolls, cheese danishes, and savory pierogis filled with meat and onions.

Making his way to the Rogers Park neighborhood, Zimmern visits a Nigerian restaurant that serves up spicy stews and soups. He samples a dish called egusi soup, made with ground melon seeds, and fufu, a starchy side dish made from cassava or yam flour. He also tries a beverage made from hibiscus flowers, called bissap, which is sweet and refreshing.

Continuing on his culinary adventure, Zimmern visits a kosher deli in the West Rogers Park neighborhood, where he tries traditional Jewish dishes like matzo ball soup, pickled herring, and brisket. He also checks out a unique sandwich called the "Murder Burger," which consists of a beef patty topped with corned beef, pastrami, and salami.

No visit to Chicago would be complete without trying the famous deep-dish pizza. Zimmern heads to a local pizzeria to see how this iconic dish is made, and to try it for himself. He also visits a hot dog stand to try the classic Chicago-style hot dog, which is topped with mustard, relish, onions, tomatoes, pickles, and a sport pepper.

Zimmern finishes his Chicago food tour with a visit to a restaurant serving Korean dishes. He samples kimchi, a fermented vegetable dish, and bulgogi, which is beef marinated in a sweet and savory sauce. He also tries a traditional Korean rice wine called makgeolli, which is slightly sweet and tangy.

Throughout his journey, Zimmern meets chefs and food entrepreneurs who are proud to showcase their cultural heritage through their cuisine. He also learns about the history and significance of each dish, and gains a deeper appreciation for the diverse food scene in Chicago.