Andrew Zimmern: Alternative Protein
F&W contributing editor Andrew Zimmern chronicles his experiences with alternative proteins from armadillo to giant worms.
"The local delicacy in Juchitan, Mexico, is armadillo stew. It’s a special treat, and a bear to prepare. First, you have to get through the animal’s tough shell. Next, you have to tenderize the very muscular meat. Cooks smother the armadillo in a marinade and cook it in the oven for a few hours. Delicious and worth the hassle."
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