Tony heads to Mexico with Carlos, who took over Tony's old job as head chef at Les Halles. Carlos gives Tony a tour of his hometown of Puebla and nearby Mexico City.Go to Episode
Plaza de Toros
Bullfighting planted its roots in Mexico shortly after the Spanish conquest in the 1500s, and today nowhere outside Spain is bullfighting more popular than in Mexico.
Huamantla, Tlaxcala, Mexico
Tony and Martin learn about the fine art of Mexican wrestling -- the hard way.
Among the most innovative restaurants in Mexico City, Pujol is the creation of Enrique Olvera, a graduate of the Culinary Institute of America in New York.
Francisco Petrarca No. 254, Mexico City, Mexico
El Huequito (tacos al pastor)
Tony and David Lida, author of First Stop in the New World, enjoy Mexico City's municipal dish.
Bolivar No. 58, Mexico
Doña Anastasia (Quesadilla lady)
Delicious street food made with high-end ingredients. Tony and Carlos stopped by for some blue quesadillas made by Anastasia.
Corner of Chilpancingo & Huatusco, Colonia Roma Sur, Mexico
Taqueria Los Cocuyos
Tony and David enjoy tacos made of some of Tony's favorite parts of the animal: the nasty bits.
Calle Simon Bolivar No. 56, Mexico City, Mexico
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