May 1st, 2014
06:00 PM ET
Share this on:

World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Mexico City, Mexico, in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 4, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Anthony Bourdain pays a neighborly visit to the United States' "brother from another mother," the politically complex nation of Mexico, and finds an equally complex type of food.

"I think most American’s view of Mexican food is like beans, fried tortilla, melted cheese and some chicken," Bourdain says.

In Oaxaca, Bourdain's palate is taken back to pre-Hispanic times, with labor-intensive moles and homemade masa. In Mexico City, he finds a new generation of chefs mixing those ancient Aztec traditions with the avant-garde. And in both places, there is many a shot of mezcal, Mexico's smoky, brash spirit of the agave plant.

Wash down the grit of the episode with an ice-cold michelada – a Mexican beer cocktail - from Mexico City-born chef Pati Jinich.

Michelada
(Makes 1)
Recipe courtesy Pati Jinich, and reprinted with permission from "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking."

Picture this: a frosty, ice-cold mug rimmed with tangy citrus and crunchy salt, filled with a mixture of beer and freshly squeezed lime juice. This is the michelada.

There are many versions: some, like the michelada especial, are over-the-top combos of salty, spicy and sour flavors. In any case, Mexico’s dressed-up version of a beer will have you licking the last drops of salty lime juice off the rim of the frozen mug. You may never think of beer in the same way again.

Kosher or coarse sea salt
1 lime wedge
Ice cubes (optional)
2-3 tablespoons freshly squeezed lime juice
1 cold 12-ounce beer, preferably Mexican

For a michelada especial:
Dash of hot sauce, like Tabasco, Cholula, or Valentina or a combination
Dash of a salty sauce, like soy sauce, Worcestershire or Maggi
Pinch of kosher or coarse sea salt
Pinch of freshly ground black pepper

1. Place a beer mug in the freezer for a couple of hours or until chilled.
2. Spread the salt on a small plate. Rub the rim of the mug with the lime wedge and dip the rim gently into the salt to coat. Place a couple of ice cubes, if using, in the mug.
3. Add the lime juice, then pour in the beer. Or, if making a Michelada especial, add the optional ingredients to taste, along with the lime juice, to the chilled mug. Stir lightly, then pour in the beer.

*You can give the drink an extra kick by dipping the rim of the glass in chile powder or a chile powder seasoning, like Tajín.

Previously on "Parts Unknown":
Lyon
In Lyon, a hearty serving of tradition
Las Vegas
10 things you didn't know about Las Vegas
7 sure bets for Las Vegas dining
Punjab
Bourdain strikes vegetarian gold in Punjab
6 secrets of Punjab
Detroit
The dog-eat-dog turf of Detroit's classic coneys
Tokyo
Tasting Tokyo's treasures
South Africa
Taste the Rainbow Nation
Sicily
Sicilian food to soothe the soul
10 things to know before visiting Sicily
Copenhagen
A sense of place in Copenhagen cuisine
New Mexico
In New Mexico, choose a side: red or green
Bourdain cops to mistake on Frito pie canned chili claim
10 things to know before visiting New Mexico
- Granada, Spain
Traditional tapas in Granada
11 things to know before visiting Spain
Israel, the West Bank and Gaza
In Jerusalem, even food origins are contentious
10 things to know before visiting Israel, the West Bank and Gaza
Bourdain has traditional Palestinian meal
– Congo

SPAM and coq au vin on the Congo River
Peru
Peruvian food, from guinea pigs to pisco sours
Peruvian food is having a moment
Make perfect pisco sours and ceviche
South America's pisco enjoys North American revival
Libya
Breakfast in Libya
Where fast food tastes like freedom
Morocco
iReport: In Morocco, eating is the spice of life
Street snacking in Morocco
Canada
O Canada! Our home and delicious land
Come for the strip bars, stay for the poutine
Colombia
Colombian cuisine – from aguardiente to viche
Americans just don’t understand the potato. Colombians do.
Los Angeles Koreatown
The ever-changing flavor of L.A.'s Koreatown
Bridging generations and cultures, one blistering bowl of bibimbap at a time
Los Angeles food trucks are in it for the long haul
Myanmar
Fall in love with Myanmar's cuisine
In Myanmar, drink your tea and eat it too

 



soundoff (14 Responses)
  1. Colette

    Anthony B.
    You have been blessed into our televisions and hearts with knowledge, your seemingly sly way of poetry as a chef with passion and beautiful anger, and just an intolerance for anything less then what's best and quirky and just down right adventurous. I'm 25 now, female, on a real tough ride myself, a pastry chef.. Not muh of a career now a days, and a chef friend of mine handed me your book one day. Best thing I have ever read and forever has impacted me. I already as an intellect wrote on my own and had quite a sense of adventure that lead me only into trouble, but as I've grown, my passion and diversity has grown so much, and so has your show. A true true magnificent role model you have been, in going for what's different and sticking to your abilities and passions, no matter how different they may be. That's the beauty of life, and to us artist, intellects, chefs, and the few of us that are all of them combined and lost in this world with what to make that into, you have show just how, as we all know we can and want to do as well. Yours involves history, so you went for it. Mine.. Who knows more artsy more architectural with the cakes I guess.. But in essence. THANK YOU. Thank You. The only good show and real true art form of its kind on television and that's what makes it absolutely addicting. Keep doing what your doing Anthony B! You are in rare form. If I could sit down and talk to any one person in this earth (that I couldn't on a daily basis) it would be you, just because I know I would gain so much from the diversity of perspective but would love the conversation for lifetimes to come. It's all about knowledge. Knowledge (and experience) and yes failure, but perseverance.. That's power. Go B go!

    May 7, 2014 at 9:43 pm |
  2. Marlo Houk (Sanchez/Benavidez/Padilla/Chavez... on and on)

    I really wish the cultural mixture of NEW mexico would have been met with the same passion/compassion as this footage. We are infiltrated by Mexican cartels and impoverished people that are being tortured and brought into the drug world in order to EXIST. Our food, our mixtures, our land, our people are both indigenous and new people who bring amazing foods and spiritual awakenings together in something that goes beyond a simplistic view such as this. It's complex and not easy to understand when all you have is Breaking Bad to impress the easily impressed such as Anthony. Thanks for the shitty reviews you gave your segment on "us." My grandparents were here for over 200 years and the Spanish, Irish, Native, Mexican/Navajo foods that tempt the tongue and mind live on in me. Thank you.

    May 7, 2014 at 8:48 pm |
  3. Judy Roth

    Thanks so much for posting these episode links! Lots of people having been asking how to see previous shows, including me!! I watch the new shows every week - and any "vintage" shows I can find! Keep up the great work! PS: LLLOVE the video intro and music "....felt the cool rain on my shoulder..." !! SOOO COOL! <3

    May 7, 2014 at 6:24 pm |
  4. cacique

    Lucky me that have the time. the appetite, the good health, and a few bucks for the plane ticket. Oaxaca is great for its food, but definitely it is the beautiful beaches that pull me all the way over there.
    I thank you Lord for the opportunity..

    May 6, 2014 at 4:55 pm |
  5. Jairo

    Why do American shows like to show poverty in other countries? I did not watch the whole show because of the focus on it. We have plenty of poverty present in our big cities. I'm visiting this city in October and can't wait. The food is amazing and have not experienced food like this in other cities.

    May 6, 2014 at 2:11 pm |
    • deathscua

      I really agree with you. Also, why do most of these episodes, I say most because I have not seen them all, focus on food whereas the one on Mexico focused on cartel?

      May 7, 2014 at 3:03 pm |
  6. Enrique

    Just poor and rich people in Mexico? for christ sake ! I'm middle class, just as millions of mexicans.
    Read this in the NYT: http://www.nytimes.com/2013/11/19/world/americas/in-the-middle-of-mexico-a-middle-class-is-rising.html?_r=0

    May 6, 2014 at 10:09 am |
  7. laura

    I know that this sounds awful, but until I started watching "Mexico: One Plate at a Time with Rick Bayless" I never knew that there was more to Mexican cuisine than tacos.

    May 5, 2014 at 1:24 pm |
  8. AleeD®

    I would like to visit to Mexico and shatter the stereotype of their cuisine. Guess I'll just have to settle for living vicariously thru AB's show. Rock on Tony.

    May 2, 2014 at 6:49 am |
    • Thinking things through

      I am with you, AleeD!

      May 2, 2014 at 7:02 am |
    • Jdizzle McHammerpants ♫♫

      It's awesome. Lived in Mexico for a month when I was 5, then lived in El Centro for a year afterward with many visits across the border where my step-mom's family lived. That was my dad's second wife, lol.

      I remember her brother owned and operated a restaurant in Mexico. An early memory of mine was touring the kitchen of his restaurant. The tacos were to die for.

      May 2, 2014 at 1:23 pm |
      • Jdizzle McHammerpants ♫♫

        El Centro,. CA

        May 2, 2014 at 1:23 pm |
      • Thinking things through

        Jd, sounds like a great upbriinging. I wish they'd posted a main entre item recipe here, rather than just a beverage.

        May 2, 2014 at 4:15 pm |

Post a comment

You must be logged in to post a comment.

Pinterest
 
| Part of
Follow

Get every new post delivered to your Inbox.

Join 6,989 other followers