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DTSTART:20150329T020000Z
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SUMMARY:Bizarre Foods with Andrew Zimmern 15x5 - Oaxaca: Ant Tortill
	asand Grasshopper Tacos
DTSTAMP:20151021T151820Z
SEQUENCE:0
UID:41854-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:Andrew goes south of the border\, and seemingly back in time
	\,to Oaxaca\, Mexico. Tastes and traditions from prehistorictimes influenc
	e every bite as recipes thousands of generationsold still reign supreme. F
	rom roasted winged ants andgrasshopper trail mix to grilled intestines and
	 superheatedrock soup\, Andrew discovers why Oaxaca is hailed as Mexico'sc
	ulinary capital.Andrew's first stop on his edible tour findshim in the rug
	ged farmlands north of Oaxaca City. Local guideMaria Itaka introduces Andr
	ew to a family who still celebratesindigenous foodways - cooking\, speakin
	g and hunting the waytheir ancestors did - including catching chicatanas\,
	 or wingedants! The family invites Andrew to their home for aone-of-a-kind
	 experience watching grandmother hand downtreasured family recipes to gran
	dmother\, resulting in a simplebut beautiful meal of chicatana-filled tort
	illas. Withuncomplicated\, mind-blowing cooked black beans on the side\,th
	is is a meal Andrew will never forget.Next\, Local chef PilarCabrera bring
	s Andrew to the tiny town of Reyes Etla\, renownedfor making the tradition
	al quesillo cheese she features at herrestaurant. Pilar\, who has been buy
	ing cheese in this town allher life\, tells Andrew 40% of the people in Re
	yes Etla producethe cheese! Andrew witnesses firsthand how one familyhandc
	rafts the signature round-shaped snack\, then samples itin a homemade meme
	la.For a taste of truly prehistoric times\,Andrew heads to Cesar Gapuchin'
	s Caldo de Piedra eatery. Therestaurant is named after its featured dish\,
	 caldo de piedra:a soup made from dropping a superheated rock into a dried
	 gourdfilled with raw ingredients - dating back to the years beforepottery
	 was even invented! Now a dying art\, Cesar takes greatpride in keeping th
	e tradition alive\, knowing that itsustained his Chinantec ancestors for c
	enturies - and Andrewtakes great happiness in eating it!Andrew and Maria g
	o toTlacolula Market\, one of the oldest in North America\, wherevillagers
	 from the surrounding valley have congregated forcenturies. Resulting a ri
	ch multitude of edible offerings\, themarket is a prime feeding ground for
	 Andrew\, who sampleseverything from Mesoamerican chocolate and wild cherr
	ies todried beef heart and aged intestines! The real star of themarket is 
	the fresh tejate - a dish of ground corn\, fermentedcacao\, mamey seeds\, 
	rosita de cacao flowers and toastedpecans\, all mixed with ice water - and
	 Andrew and Maria get aspecial look at just how it's made. Meeting up with
	 some realZapotec tejateras\, Andrew witnesses the 8-hour process ofgrindi
	ng tejate by hand and the sacred tradition behind thelatest ladies in the 
	ancient line of making it.Next\, Andrewvisits the Inalim Company\, where H
	ugo Sandoval and RobertoPerez are exploring ways to harvest Oaxacan grassh
	oppers andexport the underappreciated protein around the world. Andrewtrie
	s whole grasshoppers at their peak of freshness\, and alsobaked and tossed
	 in a canola fried mixture of garlic\, chili dearbol\, and peanuts for a t
	ype of \"trail mix!\"What better wayto end a Oaxacan adventure than with c
	elebrated chef AlejandroRuiz? Alejandro brings Andrew to Abastos Market\, 
	where he grewup selling cheese\, to shop for his award-winning restaurants
	\,and shows Andrew how his inspiration is created from hundredsof neighbor
	hood recipes. Back at his restaurant Casa Oaxaca\,Alejandro whips up grass
	hopper tacos with quesillo cheese\,traditional Oaxacan mole\, and seared r
	abbit legs with chayote.All in all\, brilliant combinations of simple flav
	ors cherishedby the local people\, and transformed into world-classreprese
	ntations of what made Oaxaca what it is today.
DTSTART:20151104T010000Z
DTEND:20151104T020000Z
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