Ep 1. Mexico

Anthony Bourdain's globe-trotting journey brings him to Mexico for the season 6 opener of No Reservations. Bourdain has never been shy about his love for Mexican cuisine - so it's no surprise that this episode is packed with dishes he's eager to try. But this isn't just a culinary adventure; Bourdain also wants to explore the cultural and historical roots of Mexico.

The episode begins in Mexico City, a vibrant metropolis that Bourdain calls the "most exciting city in the world." He spends a few hours wandering through the Central de Abasto, the massive central market that supplies fresh produce to the entire city. Here, he finds everything from exotic fruits and vegetables to live chickens and insects. Bourdain admits that he's not entirely sure what some of the items he encounters are, but he's eager to try them nonetheless.

Next, Bourdain heads to a local restaurant to try one of Mexico City's most famous dishes: chiles en nogada. This festive dish features poblano peppers stuffed with a mixture of meat, fruit, and spices, then smothered in a creamy walnut sauce and sprinkled with pomegranate seeds. Bourdain savors each bite, declaring it "one of the best things I've ever eaten."

From Mexico City, Bourdain travels to Oaxaca, a region known for its rich cultural heritage and complex cuisine. Here, he visits a small village where mezcal, a type of tequila, is distilled. Bourdain samples several varieties and even tries a gin made with mezcal as a base.

But the real highlight of the Oaxaca segment is Bourdain's visit to the home of a local family who still make tortillas by hand. He's fascinated by the process, which involves grinding corn on a stone metate and shaping each tortilla by hand. Bourdain admits that he's never tasted a tortilla quite like these - they have a distinct, sweet flavor that's unlike anything he's had before.

The final stop on Bourdain's Mexican adventure is the Yucatan Peninsula, where he explores the region's Mayan ruins and cenotes (natural swimming holes). Along the way, he takes time to sample some of the unique dishes that this tropical region is known for. He tries cochinita pibil, a slow-roasted pork dish that's marinated in achiote paste and wrapped in banana leaves, and poc chuc, a marinated grilled pork steak served with pickled onions and spicy salsa.

Bourdain also visits a small fishing village where he learns about the traditional way of life that's still practiced by many Yucatecan families. He helps a local woman prepare a meal of fresh-caught fish cooked over an open fire, seasoned with local herbs and spices.

Throughout the episode, Bourdain is constantly struck by the diverse and complex cultures that make up Mexico. He marvels at the mix of indigenous and Spanish influences that have shaped the country's history, and he's eager to explore the many distinct regional variations of Mexican cuisine.

Overall, this episode of No Reservations is a celebration of all that Mexico has to offer - from its vibrant cities to its ancient ruins, from its bustling markets to its small fishing villages. Bourdain's love for the country and its people shines through in every scene, making this a must-watch for anyone who's ever been curious about this fascinating and multifaceted nation.