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
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
Tony, Carlos and Martin get up before dawn to go to Martin's favorite breakfast spot, where the cazuelas (clay cookware) have been simmering all night.
Adolfo Prieto No. 1364 B, Mexico City, 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
More Mexico City Travel Guides
Andrew Zimmern travels to Mexico City to explore the city’s new fusion of cuisine.
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