Some food just really isn't right to eat in a restaurant. Tony joins El Gato in Colombia for a rooftop party full of stew, blood sausage and a drunk chicken. Then he enjoys grilled local onions & mass amounts of wine in Barcelona.
Need a drink? Tony takes us around the world, one cocktail and spicy tuna roll at a time. Includes sipping on fermented cactus sap in Mexico, arm wrestling a woman in Missouri and filling up on shrimp and sake in San Francisco.
From gorgeous coastlines to cowboys to a cold beer, paradise looks different to everyone. Tony cuts into local steaks on the cliffs of Chile, then snacks on seared ahi tuna and zips through Oahu's North Shore on a jet ski.
It's all about the pig, all of the pig. From pork chops to hooves, Tony travels the globe eating one of his favorite animals. Includes shooting a boucherie hog in Louisiana and feasting on crispy suckling pig in the Philippines.
Strange, unusual and out-right weird. Tony's appetite is as big as the ocean, and he loves the sea. He tears through wriggling octopus and Korean beer in Queens, feasts on red snapper in Japan and cracks open sea urchin in Italy.
We've compiled the best of Anthony Bourdain's US trips in The US Files - Volume 1, in which he explores California, New Mexico, Colorado, Texas, and Louisiana. In Los Angeles, CA, Tony heads to Shield's Date Gardens, a date emporium known for their 'date shakes.' Then he's off to San Francisco, CA, home to crunchy hippies, adamant vegetarians, and a large vegan culture. At Pirate Cat Radio, a vegan cafe/radio station, Tony chats with DJ Monkey and samples their famous bacon maple latte, a concoction created using real refined bacon (bacon ground into powder)¿despite Pirate Cat's vegan theme. Off to explore more of the city's flavor, Tony meets his friend Oscar at Tadich Grill, San Francisco's oldest restaurant, to dig into the Hangtown Fry, a combination of oysters, eggs, and bacon, inspired by a man's dying wish for a last meal. Tony visits the Hatch, NM, known for its red and green chilies. Judd Nordyke, mayor of Hatch, takes Tony to breakfast at The Pepper Pot, a local joint where chili farmers fill up before heading out to the fields. With a full stomach and an open mind, Tony and his crew decide to try their hand at something adventurous¿white water rafting. The Canyon Reo Rafting group takes Tony and crew out on the Chama River to tackle some class three rapids. Tony travels to Denver, CO, and Austin, TX, the unsung heroes of the food scene. These cities are full of chefs fighting the good fight, creating heroic food that could compete with New York's finest. Tony dines on rattlesnake sausage, oysters, and rabbit belly from a food truck. In New Orleans, LA, Lolis Elie, award-winning columnist, author, producer, and writer on HBO's Treme, joins Tony to dine at Willie Mae's. They feast on red beans and rice. Then, Tony joins an authentic crawfish boil where he chows down on juicy crawfish.
The best of Anthony Bourdain's Asia trips in The Asia Files - Vol. 6, in which he further explores China, Japan and Sri Lanka. He devours a fried pork chop bun, dines on crab curry and monkfish, then takes shots of coconut liquor.
We've compiled the best of Anthony Bourdain's Latin America trips in The Latin America Files - Volume 2, in which he further explores Brazil, Uruguay and Ecuador. Tony visits Belem, Brazil, a city located at the mouth of the Amazon river, to begin his journey. At the Ver-o-peso market, he meets up with Felipe, a local food enthusiast, and chef Oliveira de Ofir, an expert on indigenous Amazonian cuisine. Tony samples many new fruits, including jambu, a flower Tony likens to cocaine for its numbing effects. Taking shelter from the onslaught of rain, Tony settles in at the home of Chef Ofir, who has prepared a delicious meal that includes tucupi, a yellow broth made from cassava. After learning of Bourdain ancestral roots in Uruguay, Tony and his brother Chris head to the small country to try and connect with their family. Along the way, they encounter a plethora of grilled meats at Montevideo's Mercado del Puerto and enjoy a traditional home-cooked meal at an estancia owned and run by a family that emigrated from Canada. There, they learn the value of taking your time to enjoy life. Chef Francis Mallman has found the perfect way to do that in the tiny village of Garzon, opening a popular restaurant that specializes in an old world way of cooking foods over fire. Ecuador may be one of the hidden gems of the gastronomic world. Tony meets with local chefs and rock bands that help him sift through meat skewers, penis soup, fish stew, and the many street food stalls that Ecuador has to offer.
The best of Anthony Bourdain's Hemisphere trips in The Eastern Hemisphere Files - Volume 3, in which he further explores Egypt and Mozambique. He smokes shisha, sucks on giant crayfish and relaxes with a beer and piri piri.
A juicy cut of meat, the open fire, and repeat. Tony devours steak and butterfly larvae on a stick in China and a whole roasted cow in Uruguay. After target practice, he dines on bacon-wrapped venison & pork chops in the Ozarks.
Anthony Bourdain is heading back to the kitchen. He dips churros and wraps rose petal wontons in Spain and cooks up a freshly killed duck in Missouri. Then he works the line with Eric Ripert at his old haunt in NYC.
Fast, cheap, and very, very tasty. Tony eats his way across the world, one street vendor at a time. He chows down on juicy jerk chicken in Jamaica, a heart attack-inducing tamale in Chicago, & fresh, blue tortillas in Mexico City.
Anthony Bourdain finds there's nothing like a home-cooked meal as he slurps down a Sunday ragu in Italy, then dines on crab curry in Sri Lanka. In Sardinia, he sits down with his own family for a feast of suckling pig and snails.
In his Emmy Award winning series, Anthony Bourdain travels the globe to explore the cities, villages and countries that offer life’s truest surprises.