The armadillo costs about 73 American dollars.
Andrew: What's next for me? I don't know. Pine cones in Spain? Iguanas in Tabago? Piranhas in Ecuador? Who knows? You know what I say, if it looks good, eat it!
Andrew: Now, that's bizarre! (about bloated corn)
Andrew: There is very little that walks, crawls, swims or grows that hasn't crossed these lips.
Andrew: Basically, the weirder and more exotic anything is, the greater the chances are that somebody's gonna tell you it's good for what ails you.
Andrew: (about to eat armadillo) I have to tell you, the tail sitting there in the pot with the head makes the experience all the more interesting to say the least.
Susana (his guide): Oh, it just reminds you what you're eating, no?
The opening after the montage involves the updated spinning dishes rather than the original opening.
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Monica de la PeñaHualulco Delegation of Tourism (translator)
Susana TrillingSeasons of My Heart Cooking School (Local Chef and Guide)
Don Fortino RojasChef, Restaurant Chon
Jose MarmolejoFood Writer
Patricia QuintanaChef, Author, Restauranteur