Long before the global gastronomic elite fully recognized the staggering depth of regional Mexican cuisine, a concerted effort was made to broadcast its true, ancient brilliance. Plunging into the vibrant, culturally dense state of Oaxaca for a 2002 episode of A Cook’s Tour, the objective was to shatter the simplistic, fast-food stereotypes that dominated the American perception of Mexican food. Oaxaca is widely considered the culinary soul of the country, a place where indigenous Zapotec traditions weave seamlessly into complex, labor-intensive masterpieces. The exploration dove headfirst into the bold, unapologetic realities of the local diet, embracing everything from the intense, smoky burn of artisanal mezcal to street tacos loaded with slow-cooked pig snouts and the challenging, earthy experience of eating boiled iguana. It is a visceral, eye-opening journey into a food culture that demands immense respect and an adventurous palate. To truly comprehend the magic and the history of Mexican gastronomy, one must start here. Uncover the fearless, traditional eateries that defined this pivotal, boundary-pushing adventure.
When Anthony Bourdain visited Oaxaca, in Mexico, on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 1, episode 15. It first aired on April 02, 2002.
READ MORE: 8 MUST-DO THINGS TO EXPERIENCE THE BEST OF OAXACA CITY
DISH – Iguana – Anthony Bourdain Oaxaca
WHAT IS IT?
The iguana was first roasted in the flame to remove its skin, then it was boiled. After one hour, the iguana is stuffed inside a tamale and then cooked again.
“It tasted exactly the way you would think, if you ever kept fish, you know, when you clean your tank after nine years, that sort of nasty, greasy sludge at the bottom of the tank, that’s kind of how iguana tastes.” -Anthony Bourdain
WHERE IS IT?
La Posada Canon Devata
Apartado Postal 1, Puerto Angel 70902 Mexico
Puerto Angel, Mexico
NOTES – Anthony Bourdain Oaxaca
Unfortunately, this restaurant has since closed its doors.
DISH – Pork and Corn Soup and Tacos – Anthony Bourdain Oaxaca
WHAT IS IT?
They had pork and corn soup and tacos made with pig’s cheek, snout, ears.
“It’s the texture, the meatiness, the intensity of the flavor and the freshness that make this the ultimate taco.” -Anthony Bourdain
WHERE IS IT?
El Compadre Taquerías
México 175 9, Benito Juárez, 68103 Oaxaca de Juárez, Oax., Mexico
Oaxaca, Mexico
READ MORE: OAXACA CITY’S CULTURE IS VIBRANT AND ITS FOOD IS ITS POSTER BOY
DISH – Mezcal and Sangrita – A Cook’s Tour Oaxaca
WHAT IS IT?
Anthony Bourdain visited Terranova which is located in Oaxaca.
They had Mezcal which is a close cousin of tequila as described by Anthony and Sangrita as chaser or “Little blood”.
“Let’s see, why am I drinking this? Uh…To get drunk, to take the pain away and humiliation.” -Anthony Bourdain
WHERE IS IT?
Terranova
Portal, Av Benito Juárez 116, Centro Histórico, 68000 Oaxaca de Juárez, Oax., Mexico
Oaxaca, Mexico
READ MORE: US-MEXICO BORDER: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS
This early foray into Oaxaca laid the crucial groundwork for what would become his lifelong, passionate defense of Mexican culture and its wildly sophisticated cuisine. It is historically significant as one of the first major televised platforms used to demand respect for a culinary tradition often unfairly relegated to cheap street food status. The willingness to eat iguana tamales and drink copious amounts of mezcal demonstrated an insatiable curiosity and a refusal to sanitize the travel experience for a mainstream audience. It remains a raw, foundational moment that forever changed how many viewers perceived their neighbors to the south. Dive into the complex, ancient flavors of southern Mexico and leave your culinary comfort zone far behind.20769
