Mexico in 2014 was a country Bourdain loved fiercely, and this Season 3 episode of Parts Unknown served as his passionate defense of its incredible culture and cuisine. Traveling through the sprawling chaos of Mexico City and the deeply traditional region of Oaxaca, he sought to obliterate the narrow American stereotypes of Mexican food. The culinary scene here is astoundingly complex, rooted in indigenous techniques and incredibly bold flavors—from the raw energy of street-side migas in Tepito to ancient, labor-intensive moles and flawless barbacoa. Bourdain’s angle was rooted in immense respect: he viewed Mexico as a culinary superpower, producing food that requires as much skill and history as any fine European cuisine. He wanted to highlight the profound dignity and artistry of Mexican cooks, from humble market vendors to innovative modern chefs. To truly experience the magic and depth of Mexico, here are the essential stops from his journey.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city, town, province, country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Mexico City for his show, Parts Unknown Season 3 Episode 5 (originally aired May 4, 2014):
READ MORE: WHERE TO STAY IN MEXICO CITY: THE BEST NEIGHBORHOODS
DISH – Michelada
WHAT IS IT?
A cocktail of beer, lemon, chili powder, salt and Maggi sauce.
WHERE IS IT?
Tepito Market
Díaz de León 12B, Tepito, Morelos, Cuauhtémoc
Ciudad de México, CDMX, Mexico
READ MORE: HISTORICAL SITES IN MEXICO CITY: 11 PLACES TO VISIT
ANTHONY BOURDAIN MEXICO CITY NOTES
In Parts Unknown Mexico City, Anthony Bourdain observed that Tepito Market is a center of commerce, both aboveboard and not. Here, Anthony Bourdain had a “breakfast” beverage of Michelada from one of the stalls.
DISH – Migas
WHAT IS IT?
A soup with a base that comes from boiling cracked ham bones to release the marrow, to which garlic, onion, cascabel peppers and epazote are added. It is thickened with stale bread and leftover tortillas.
WHERE IS IT?
Migas La Guera
Toltecas 12, Tepito, Morelos, Cuauhtémoc
Ciudad de México, CDMX, Mexico
ANTHONY BOURDAIN MEXICO CITY NOTES
Migas La Guera is an eatery within the market area of Tepito.
DISH – Sautéed Abalone and Confit of Suckling Pig
WHAT IS IT?
Sautéed Abalone – abalone sautéed in butter and some roasted Serrano pepper, finished with lemon and brown butter; Confit of Suckling Pig – slowly-cooked suckling pig topped with salsa.
WHERE IS IT?
Máximo Bistrot
Tonalá 133, Roma Nte., Cuauhtémoc
Cuauhtemoc, CDMX, Mexico
ANTHONY BOURDAIN MEXICO CITY NOTES
Máximo Bistrot is run by Chef Eduardo García, with his wife, Gabriela. The dishes here are a a mix of the very old and traditional with the very new.
DISH – Barbacoa – Anthony Bourdain Mexico City
WHAT IS IT?
Slow-cooked meat, usually wrapped in tortilla, with the drippings made into Consomé de Barbacoa. Consomé is meant to be sipped while eating the barbacoa.
WHERE IS IT?
Mercado de Abastos
Central de Abasto
Oaxaca, Mexico
ANTHONY BOURDAIN MEXICO CITY NOTES
Anthony Bourdain had a taste of Barbacoa from a stall inside the central market of Oaxaca.
DISH – Oaxacan Empanada, Tasajo and Chorizo Oaxaqueño – Anthony Bourdain Mexico City
WHAT IS IT?
Oaxacan Empanada – corn tortilla heated over a comal and topped with zucchini flowers and string cheese; Tasajo – cut of dried meat traditionally cooked over wood-fed fire; Chorizo Oaxaqueño – Oaxaca-style sausage of ground pork.
WHERE IS IT?
Vicky’s Place
De Mercaderes 3, Central de Abasto
Oaxaca de Juárez, Oax., Mexico
ANTHONY BOURDAIN MEXICO CITY NOTES
Vicky’s Place has been serving traditional Oaxacan dishes for more than 30 years.
DISH – Mezcal, Segueza and Chili Agua – Parts Unknown Mexico City
WHAT IS IT?
Mezcal – agave-based Mexican alcoholic beverage; Segueza – mole and chicken dish; Chili Agua – cow and pork brains cooked with chilis, tomatoes and yerba santa in corn husk.
WHERE IS IT?
Restaurante Tlamanalli
Av. B. Juarez 39, Tecutlan
Teotitlán del Valle, Oax., Mexico
ANTHONY BOURDAIN MEXICO CITY NOTES
At Restaurante Tlamanalli, Chef Abigail Mendoza continues to grind corn by hand to make masa and moles the traditional Zapotec way. In Zapotec tradition, guests are welcomed with a shot of Mezcal before a meal.
READ MORE: NICARAGUA: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS
This Mexico episode stands as one of Bourdain’s most important and vociferous love letters to a country he deeply respected. It was highly significant for its strong political undertones, challenging the negative rhetoric often directed at Mexico and its people by celebrating their immense contributions to global cuisine. He continually reminded viewers that the people executing the highest levels of cooking in America are often Mexican. The episode remains a vibrant, crucial testament to the profound depth of Mexican culture. Let go of the clichés, pour a glass of good mezcal, and dive deep into the real flavors of Mexico.
