Featuring Bourdain
Puebla, Where the Good Cooks Are From
Tony Bourdain's favorite sous chef hails from Puebla, Mexico, so he decides to journey there, and see what makes his cooking so special. Tony is invited to a huge fiesta featuring home-cooked mole, toasted ant eggs, fried worms and the infamous pilque (a slightly hallucinogenic drink made from cactus sap).