Tamales & Iguana, Oaxacan Style -- Oaxaca, Mexico -- Chef Tony Bourdain explores the exotic and colourful indigenous zone of Mexico's Oaxaca region. Here he tastes toasted grasshoppers, tripe soup and a local red-oil sausage, while observing the making of the regional variation on tamales. His adventure ends with dinner on the street, mariachi music and, of course, lots of tequila ; Puebla, Where Good Cooks Are From -- Puebla, Mexico -- According to Tony, the best line cooks in NYC come from Mexico, and with this in mind, he travels to the Puebla, the heartland of Mexican cuisine, and enjoys numerous mole sauces, toasted ant eggs, fried worms, and the legendary pulque (a slightly hallucinogenic drink made from cactus sap) ; Food Tastes Better with Sand Between Your Toes -- St. Martin -- In an attempt to escape the stress of city life, Tony visits the island of St. Martin. In this Caribbean paradise, Tony eats a healthy Rastafarian meal with a freedom fighter, helps prepare grub for a food caravan, discovers foodstuffs not available at American supermarkets and, finally, relaxes at a beach bar ; A Mystical World -- Salvador, Brazil -- Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich Bahian cuisine: fried shrimp, palm oil, chili peppers, and coconut. Here, Tony takes part in a traditional ceremony and experiences the culinary talents of the famous Bahian, Chef Dada ; How to be a Carioca -- Brazil -- What is a Carioca? These natives of Rio, are lovable scamps who somehow find ways to avoid work altogether, preferring the beach, flirting and hanging out at restaurants and bars. Tony, under the tutelage of an exemplary Carioca, gives the lifestyle a try, enjoying a savage tan, Brazilian barbecue and one too many Caipirinhas!
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