Bustling markets, deep historical roots, and an incredibly sophisticated, labor-intensive culinary tradition take center stage in this passionate defense of a frequently misunderstood neighbor. Filmed in 2009 for the fifth season of No Reservations, this journey through Puebla and Mexico City actively destroys the cheap, fast-food stereotypes often associated with Mexican food. The culinary landscape here is a spectacular, ancient tapestry of complex moles, perfectly executed street tacos, and indigenous ingredients that predate European contact. The narrative angle is driven by profound, unwavering respect and a desire to educate, highlighting the incredible skill, time, and generational knowledge required to produce authentic Mexican cuisine. It is a beautiful, fiercely political love letter to the hardworking cooks who create some of the most dynamic and complex flavors on the planet. Dive deep into this incredibly rich, expertly curated guide to the true, uncompromising taste of Mexico.
When Anthony Bourdain visited Puebla and Mexico City on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 5, episode 1. It first aired on January 5, 2009.
READ MORE: ANTHONY BOURDAIN PUEBLA : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
DISH – “Mexican Breakfast” – Anthony Bourdain Puebla And Mexico
WHAT IS IT?
They had tequila, carnitas made of pulled pork with salsa on a warm tortilla, fava bean and cactus soup and gordita de chicharon with cheese, cilantro, onions.
“There may not be the blood and hair on the walls I expected but good food and good times are in abundance.” -Anthony Bourdain
WHERE IS IT? – Anthony Bourdain Puebla And Mexico
Cantina La Mascota
Dolores 20, Colonia Centro, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico
Mexico City, Mexico
DISH – Blue Corn Tortillas – Anthony Bourdain Puebla And Mexico
WHAT IS IT?
Anthony Bourdain ate blue corn tortillas with sauteed spinach and zucchini flour.
“The taste of this thing? Sublime. Delicious, really good.” -Anthony Bourdain
WHERE IS IT?
Mexico City, Mexico
DISH – Tacos – Anthony Bourdain Puebla And Mexico
WHAT IS IT?
They had tacos filled with tongue, tripes, brain and eyeballs with sprinkle of onions, cilantro and lettuce and a douse of salsa.
“Wow, who would’ve thought, tripe is the way to go, that’s good.” -Anthony Bourdain
WHERE IS IT?
Zocalo Square
Mexico City, Mexico
NOTES – Anthony Bourdain Puebla And Mexico
Unfortunately, the exact address of this restaurant is unknown.
READ MORE: ANTHONY BOURDAIN LISBON : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – Tacos
WHAT IS IT?
They had shawarma inspired tacos.
“I’ll tell you, it’s…shockingly good. Fre–Real fresh and tasty too. Not too mushy you know.” -Anthony Bourdain
WHERE IS IT?
Tacos El Huequito
Ayuntamiento 21, Colonia Centro, Centro, Cuauhtémoc, 06050 Ciudad de México, CDMX, Mexico
Mexico City, Mexico
DISH – Pulque – Anthony Bourdain Puebla And Mexico
WHAT IS IT?
They had pulque with different flavors like guava and oatmeal, a beverage made from the fermented sap of maguey plant.
“This is man juice in more ways than one.” -Anthony Bourdain
WHERE IS IT? – Anthony Bourdain Puebla And Mexico
Pulquería Las Duelistas
Aranda 28, Colonia Centro, Centro, Cuauhtémoc, 06400 Ciudad de México, CDMX, Mexico
Mexico City, Mexico
DISH – “Family Style Mexican Dish”
WHAT IS IT?
They had Huevos con frijoles or egg with beans, fried tortillas with egg, porkloin and salsa verde, beef in dark chili sauce, pig’s feet, stewed lamb, fried chicharron, pork skins in tomatillo sauce and little pork meatballs in spicy jalapeno tomato.
“Maybe the missing ingredient in the Mexican food we see way too much of it in the US is this…grandma’s hands, making sauce, makin’ everything from scratch. It would be a mistake to think this is simple food. The depth of flavor, the sophisticated inner plate between peccant and sweet savory and sour, richness and acidity doesn’t come easy. It’s the end product of years of experience waking up in a godly hours, starting up the fires to long simmering sauces and beans, the gentle coaxing of tough shanks and shoulders into something tender and delicious.” -Anthony Bourdain
WHERE IS IT?
Fonda Margarita
Adolfo Prieto 1364 B, Tlacoquemecatl del Valle, Benito Juárez, 03100 Ciudad de México, CDMX, Mexico
Mexico City, Mexico
DISH – Bull Taco – No Reservations Puebla And Mexico
WHAT IS IT?
After visiting Mexico city, Anthony Bourdain traveled to Puebla.
They had tacos made from bull meat with salsa and lime.
“Oh, that was good. That was good.”
WHERE IS IT?
Food stalls near (Plaza de Toros “La Taurina”)
Gabriel Lima 205A, Centro, 90501 Huamantla, Tlax., Mexico
Puebla, Mexico
READ MORE: MEXICO CITY: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
Mexico consistently inspired some of his most passionate and fiercely defensive commentary, representing a profound respect for a culture and a workforce he believed was chronically underappreciated. This episode remains incredibly vital for its brilliant, eye-opening exploration of the sheer depth and complexity of traditional Mexican cooking, elevating it to its rightful place alongside the great cuisines of the world. The joyous, messy consumption of late-night street tacos perfectly captured the vibrant, unbreakable spirit of the local people and the unifying power of extraordinary street food. It is a culturally significant, mouth-watering masterpiece of travel television. Let this deeply respectful, flavor-packed adventure serve as the ultimate inspiration for your own exploration of Mexico’s culinary majesty.
