Andrew Zimmern heads out in search of three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes survived Spanish colonization and what was forever changed. From ancien... (more)t ritual meals such as pachamanca to pork favorites like chicharrones, tamales made from the fish caught in the canals of Mexico City to sweets with heavy African influence from the slave trade, Andrew explores it all.