Plot Synopsis

Restaurateur Chuck Hughes cruises across Mexico in an open-air jeep, searching for culinary adventures in six different Mexican states: Baja California Sur, where he visits Loreto to sample El Rey Del Taco's famous fish tacos and take part in a traditional Mexican clam bake and he also travels to Cabo San Lucas to make a mouth-watering lobster omelet, build his own disca and go deep sea fishing; Jalisco, where he takes a trip to Guadalajara to taste the city's famous torta ahogadhas, tries to get the Chollolo brothers to reveal their super secret recipe for birria, and learns all about pozole; Yucatan, where he makes his own bottle of hot sauce using freshly picked habaneros and gets a crash course in Mayan cuisine; Tlaxcala, where he immerses himself in a festival by making his own ice cream and working in the kitchen with a family as they feed the carpet makers; Oaxaca, where he learns to make the Mexican equivalent of pizza at the most popular Tlyudada stand and tastes the state's most popular snack -- fried grasshoppers; and Puebla, where he meets a Pueblan chef who teaches him how to make mole and helps a stand owner at the top of a volcano create wild mushroom quesadillas.