For Andrew Zimmern, host of the Travel Channel's Bizarre Foods, meals tend to fall under four main food groups: strange, odd, weird and what the heck is that? Here are his picks for daring (but delicious) dining from coast-to-coast.
wild edibles

Sweetbread-and-Intestine Gorditas
 Uvalde, Texas: Live Oak Gorditas
  (128 S. High St., 830-278-3998) 

Zimmern says "Cooked-to-order, fistsize, chewy fry bread rolls are split open while still steaming, smeared with guacamole, and stuffed with house-made pickled peppers and crispy sweetbreads (thymus glands) or crunchy griddled cow intestines. The meats are clean and unctuous, with no off-putting barnyard flavors. This is the place I would take my 5-year-old son to try these foods for the first time." 

wild edibles

deep-fried headcheese
 New Orleans: Cochon
  (930 Tc houpitoulas St., 504-588-2123

Zimmern says "Think of it as a loaf of pig-meat Jell-O with bits of pickled and boiled meat from cheeks and other parts of the head. Chef and owner Donald Link makes his own, and the flavor is tart, gamy, fatty, swiney -- it embodies everything I love about Southern farmhouse cooking."  

wild edibles

duck tongues
 New York City: Congee Bowery
  (207 Bowery, 212-766-2828)

Zimmern says "The duck tongues are sautéed with sugar peas and a generous splash of luxuriant and fishy XO sauce. Hold on to the tongues and either crunch them whole (if you are a veteran) or eat the flesh off the bony center of the tongue." 

wild edibles

live octopus
 Los Angeles: Hwal A Kwang Jang
  (730 S. Western Ave., 213-386-6688) 

Zimmern says "Sannakji octopus is served, legs still wriggling, with sea salt and sesame oil for dipping. The first time I ate this I skipped the sesame oil. Big mistake. The oil prevents the octopus legs from affixing to your teeth and gums and crawling out of your mouth. They're crispy and chewy, sweet on the tongue and faintly briny."