Foreign visitors to Hungary often say that Magyar meals are too fatty, spicy, or simply bizarre, like Túró Rudi and poppy-seed cakes. American TV personality, chef, and food writer Andrew Zimmern regularly embarks on culinary adventures to all kinds of “Delicious Destinations”, exploring the most characteristic courses of a given country, as sometimes what foreigners find bizarre is only natural for locals. In the new season of “Bizarre Foods: Delicious Destinations”, Andrew Zimmern visits Hungary and tries paprika chicken, lángos, and chimney cake. See the episode below in four videos.
In the 4th season of “Bizarre Foods: Delicious Destinations”, intrepid host Andrew Zimmern tries all kinds of characteristic meals of Hungarian cuisine, and also briefly presents some of Budapest's major attractions.
At Náncsi Néni Vendéglője, Andrew gets familiar with an all-time favorite of Hungarians, paprika chicken, served with traditional Hungarian dumplings, nokedli. Afterwards, he tries a truly hearty goulash, giving a bit of insight into this delicious dish’s origin.
Next, Andrew tries chimney cake at the Buda Castle, and then continues his culinary journey to Budapest's Jewish Quarter, browsing the selection of the street-food trucks of Kazinczy Street’s Karaván; here, Lángos Máshogy’s chef presents the making of a tasty garlic-sour cream lángos step by step.
After enjoying these handheld meals, Andrew checks out a renowned Jewish-Hungarian restaurant, Rosenstein, where he has a chat with the founder, Tibor Rosenstein, and his son Robert in order to learn more about the most popular courses. Here he tries traditional stuffed cabbage made by Tibor himself.
At last, Andrew crowns the lineup of hearty meals with something sweet, savouring a tasty somlói galuska, a sponge-cake dessert topped with whipped cream and chocolate sauce.
While Andrew missed a lot of the truly bizarre foods of Hungary – such as rooster-testicle stew or deep-fried pork brains – he certainly enjoyed a fine selection of Magyar-made dishes!
