Ep 13. U.S. Desert

In the 13th episode of season 7 of No Reservations, titled "U.S. Desert," host Anthony Bourdain embarks on a culinary adventure through the American Southwest.

Starting in Tucson, Arizona, Bourdain sets out on a quest to discover the unique flavors and dishes that define the region. He visits local markets, restaurants, and food stalls, meeting with chefs, farmers, and locals along the way to learn about the history and ingredients of Southwestern cuisine.

In Phoenix, Bourdain delves into the world of Southwestern barbecue, sampling slow-cooked meats and exploring the smoky flavors that make the region's barbecue unique. He also visits a local dive bar to try a signature dish of Sonoran-style hot dogs, which are wrapped in bacon and topped with a variety of condiments.

As he travels further into the desert, Bourdain stops in Sedona to sample the prickly pear cactus fruit, a key ingredient in many Southwestern dishes. He also visits a local ranch to learn about the sustainable and ethical practices that go into raising livestock in the region.

Continuing his journey, Bourdain makes his way to Santa Fe, New Mexico, where he discovers the city's rich cultural heritage. He visits a traditional Pueblo village to learn about the history of indigenous cuisine in the Southwest and tries his hand at making his own corn tortillas.

Finally, Bourdain ends his journey in Taos, New Mexico, where he explores the unique fusion of Native American, Spanish, and Mexican flavors that define the region's cuisine. He meets with local chefs and farmers to learn about the ingredients and cooking techniques that make dishes such as green chili stew and enchiladas so beloved in the Southwest.

Throughout the episode, Bourdain showcases the diverse, flavorful, and often overlooked cuisine of the American Southwest. With his signature wit and insightful commentary, he highlights the importance of local ingredients and traditions in shaping the food culture of this unique region.