Rich reaches the capital, Ciudad Mexico, the metropolis grown around Ancient Aztec Tenochtitlan, a cultural and culinary melting pot of regional and foreign influences. After tasting local street and fast food, he great enjoys a boat trip to the floating gardens, which have up to seven harvests of fresh ingredients, the key to a famous self-made (US-deported) chef's international restaurant franchise. Next the more quiet, colonial-style preserved city of Puebla, center of the French (gastronomic) influence since the short-lived 'empire' was ruled from there, with the convent credited with the invention of mole. Finally to the mountainous desert state of Oaxaca, where an Indian distillery owner explains how many agave species and recipe variations produce mescal almost as varied as brandies. Written by KGF Vissers
All Episodes - S01
EPS02
Rick enjoys driving trough southern California to near the Mexican border, although part of the legendary road is hazard-closed, praising the great and beneficial culinar ...
EPS03
Rick enjoys a US breakfast in San Diego, his last Californian stop before the Mexican border, steak. Then he boards his camera crew's van to Tijuana, across the border, y ...
EPS04
The chef explores Mexico's western mainland, visiting the town that put tequila on the map and exploring Guadalajara. He can't resist paying a visit to Casa Kimberly boug ...
EPS05
Rich reaches the capital, Ciudad Mexico, the metropolis grown around Ancient Aztec Tenochtitlan, a cultural and culinary melting pot of regional and foreign influences. A ...
EPS06
Oaxaca from desert to a tropical paradise. Rick delights in exploring this hidden land where you can smell the tropical fruit from roadside stalls long before they come i ...
EPS07
Rick heads east from Oaxaca to the Yucatan Peninisula where local people feast on the habanero chilli, bury and cook Pibil dishes below ground on hot rocks. He ends his t ...
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