TrippyFood.com
By now you’re asking yourself, “What the hell is trippy food?” Well, it can mean many things, including what you might eat or see on a road trip, or food that’s downright weird. In fact, both of these are correct. After many tireless hours traveling all over the place in search of the unusual, the biggest, and the best – I have decided to share the experiences with you.
Let’s get things straight – I am not a chef, sideshow performer, food critic, travel agent, restaurant owner, carnie or cruise director. When I walk into Restaurante Botin (listed as the world’s oldest), they don’t automatically offer me the baby pig’s head as if they recognized me as the rock star of bizarre foods. When I show up at Joe Tess’ Place in Omaha, it’s likely that my batter-dipped carp will be a little “darker’ than some people who visit diners, drive in and dives. I have no camera crew, there’s no advanced warning – I basically eat what you would get to eat if you arrived unannounced.
I seek out the local specialties, and even at chain restaurants I try the most unusual food on the menu. While I’m in the area, I try to find landmarks, historic sites, roadside attractions, testimonials to kitsch – the more unusual the better. I find these wonderful things in faraway lands and up the street from where I live.
The purpose of this site is to give you an idea what these amazing treasures look like, taste like – I will provide detailed descriptions, including the “tasted like chicken” comparisons that make you feel comfortable and the “looked like clown vomit” descriptions that will make you want to scurry off in abject fear. I will provide photos and video whenever possible, and make you feel as if you were there (maybe even tell you how to get there).
I encourage your participation – let me know what you think, send me questions, suggestions; if you know of something I haven’t seen or eaten yet, I’ll check it out. Who knows, you just might expand your horizons. As those who know me will tell you, I love all God’s creatures – with a baked potato and side salad.
Staff
Valentino Herrera, Author
Val makes a pig of himself
Valentino Herrera is an avid traveler, photographer and foodophile who seeks out the unusual wherever he goes. He has visited Europe, South America, Mexico and Canada, and has visited every one of the Unites States. In addition to providing content for Trippy Food, Val is also a co-host, writer and producer for the YouTube channel, Kamikaze Kitchen; he has appeared with co-star Eddie Lin as Kamikaze Kitchen on “The Carson Daly Show”, “Bizarre Foods America:, and The Cooking Channel’s “Log On and Eat”. Valentino’s wife Claudia hails from Colombia, South America, where she has introduced him to a whole new world of fascinating sites and unusual food and has three adult daughters, each of whom share his sense of adventure in varying degrees. His career is in the computer industry, but he also enjoys singing, art and radio. Valentino encourages others to try different and unique food, occasional organizing “tasting parties.” His motto is “I love all God’s creatures – often with a baked potato and side salad.” He currently resides in Southern California.
Josh Joseph, Webmaster
Josh Joseph is the site’s webmaster, often partner in crime, and the person that keeps Val on-track. You can occasionally see him pop up in pictures and video (he’s harder to find than Waldo), but most of the time he’s behind the camera taking pictures of Val eating odd bits of flora and fauna so you don’t have to. He slaves over a hot server, making sure the site is purring like a Shelby Mustang. He has braved live abalone and octopus, silkworm pupae, leaf-cutter ants, fried grasshoppers and stinky tofu in the name of science. Aside from being a technological genius, Josh is a man of mystery and likes it that way – we won’t have it any other way.
Chuy Tovar, Contributing Author
Chuy Tovar, Culinary and Beverage Consultant
Chuy Tovar is a consultant in the food and beverage industry, and an all-around Chingon. He is a frequent visitor to Mexico (especially his native State of Jalisco), where he brings tours to many of the emerging food destinations. Chuy currently resides in the Los Angeles area.
Nicely done, Val! It looks like it must have taken a lot of work. Is this the start of a new career for you?
-Bill Forrest
PS:
Was that your first comment?
In a way it’s an old career that I get to share with others. I’ve always loved travel, especially when visiting unusual sites or trying unique food. The blog gives me the opportunity to share those experiences. I hope you enjoy it – please let me know what you think.
Bill, I was a little confused – were you referring to your comment? There are several others posted on the individual blog entries, but all comments are welcome!
Fun blog, Tino (you’ll always be “Tino” to me–sorry!) Looks like you’ve come a long way from loaded nachos at Matt Garrett’s! Who knew you had such a taste for the exotic?
Glad you enjoy the stories! I’ve graduated from loaded nachos to Irish nachos (at Kirby Lane in Austin, Texas they substitute home fries for the tortilla chips – mighty tasty). I just hope I can find a place that has decent grasshopper nachos 😉
Life imitates art, and truth is stranger than fiction – the Chapulines a la Mexicana at Guelaguetza in Los Angeles is as close to grasshopper nachos as you can get…
It looks like life has treated you to a lot of fun. I will tell you the craziest thing I ever cooked – Bobcat! I made it while in California for a bunch of rich hunters in the late 70’s for Safari Club International. After the dinner everyone came to the kitchen and complimented my cooking. I wish you luck on your new endeavor.
Donna, your post intrigues me – you have to tell me:
a. How did you prepare the bobcat?
b. How did it taste?
Unfortunately this is going to result in a pun, but the things I’ve eaten are tame compared to bobcat…
Umm, snakehead? I want to see snakehead stuffed with a land animal, stuffed with a sea animal (since it can walk and swim)
Well, Jeff, I found snakehead at Hawaii Supermarket in San Gabriel, California, but because they’re so eel-like, they’d be difficult to stuff with anything. All we can hope is that they stuffed themselves with small mammals, reptiles, amphibians and fish before their demise.
Sorry, I recently thought of looking up your site up again. I pounded that dead bobcat and breaded it with Italian seasonings, hot pepper sauce and fried it in oil. I wouldn’t touch it as I was picking hair off it while cleaning it and just couldn’t bring myself to taste it.
Well, you’re to be commended for the preparation. As I recently discovered the hard way with a non-eviscerated pigeon, cleaning an animal can be the worst part.
When I searched for “where to buy chapulines”, your post “hormigas culonas” turned up as one of the results. I couldn’t pass it up so I read the post, then explored your blog, and then fell in love… with your writing and adventures, that is. Glad to have discovered your blog! Consider me a new fan. 🙂
I’m glad you enjoyed your visit, Michelle. I’m not sure what area you live in, but you can certainly get chapulines at many Oaxacan restaurants, including Gueleguetza in Los Angeles (where I ate the ones in the article). Stir-fired crickets are really tasty and you can get them online from reptile supply stores, or in more human-freindly packaging from edible.com.
I’m in the Evergreen State, Redmond (east of Seattle) to be precise. Thanks for the excellent suggestions! I looked into Oaxacan restaurants in our area, and found this: http://lacartadeoaxaca.com/index.html. I didn’t see chapulines in the menu though, but edible.com has a huge selection. Nice! Here I go with entomophagy…
Hey Val,
You could be the new, more tasteful Gilbert Gotfried! (and get paid to do it)
http://jobs.aol.com/articles/2011/03/18/are-you-quacked-up-to-be-the-next-aflac-duck-video/?icid=maing|main5|dl9|sec3_lnk1|50620
Cool, George! A job where I get to duck responsibility…
Hi Valentino, just wanted to say I really enjoyed your pieces on the Coachella Valley dating scene – very informative… and funny! I’m originally from the Arabian gulf where we eat lots of dates; I’m intrigued by the US varieties and planning a trip to California soon to sample and see for myself … and will be sure to pass by Shields for that steamy flick. Muchas gracias!
Sarah
Hi there, I finally got around to looking at the website. Sounds a lot like someone I know. I looked at the menu at Kirby last time I was there and they no longer have Irish Nachos. 🙁 But I hear Austin has some great chocolate covered crickets.
Let me know where you can get the crickets – another reason to love Austin!
Love your blog! Great resource. I’m looking forward to your posts.
Thank you, Ericka, I’m glad you enjoy it. Feel free to leave comments – I love a good discussion!