In the town of Loreto, Chuck figures out what goes into El Rey Del Taco's famous fish tacos, learns to make ranchero cheese and a kind of beef jerky with some Mexican cowboys before he dives for chocolate clams and takes part in a traditional Mexican clam bake.
Chuck hits up Cabo San Lucas where he makes a mouthwatering lobster omelet; builds his own disca, a traditional Baja cooking tool made from old farming equipment; goes deep sea fishing and is invited to a barbecue in the middle of the desert where he learns how the locals prepare the catch of the day.
Chuck makes the most of his time in one of Mexico's coolest cities. He sinks his teeth into the city's famous "torta ahogadhas," pork sandwiches literally drowned in chili sauce, he tries to get the Chollolo brothers to reveal their super secret recipe for birria and learns all about "pozole," a corn and pork soup, from a Mexican wrestling legend's mom!
In the Yucatan, Chuck makes his own bottle of insanely hot, hot sauce using freshly picked habaneros, gets a crash course in Mayan cuisine, faces his fear of heights at a giant sink hole and tries to keep up with Mexico's hardest-working man; a cab driving, "conchinita pibil" making whirlwind named Walter.
Mexico is known the world over for its festivals, and in Huamantla, it's all about the one night when the streets are carpeted with flowers. In the lead up to the big event, Chuck makes his own ice cream to try and win over the locals, goes bull fighting at a nearby lamb festival and then works in the kitchen with a family as they feed the carpet makers.
Chuck tears into Oaxaca and heads straight for the city's most popular Tlyudada stand where they serve up the Mexican equivalent of pizza well into the night. The next day he goes hunting for and learns to make Oaxaca's most popular snack -- fried grasshoppers. Finally, he helps local cake makers work their magic at a 500-person wedding!
In Puebla, Chuck hooks up with the owner of local juice stand who, after a fresh fruit drink, takes him to the top of a volcano to help another stand owner make wild mushroom quesadillas. Then Chuck meets a Pubelan chef who teaches him how to make mole before he helps judge a Chili-En-Nogada cook off.
To get a taste of all the behind the scenes chaos in running a restaurant in a huge city like Mexico City, Chuck meets up with a local chef. The city is also home to some of the world's best tattoo artists and Chuck meets local legend, Indio Reyes at his favorite lunch spot where he's going to reveal his plan for Chuck's latest tattoo. But Chuck's first stop is a place called Borrego Viudo, a spot known for it's "tacos al pastor," delicious pork tacos that are THE must eat in Mexico City!
New Wed. 9|8c