GoTraveler

Tony joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.

Anthony Bourdain: A Cook's Tour

Stuffed Like a Pig

The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all of the tastes.

San Sebastian: A Food Lover's Town

Tony samples bacalao, a dried cod that's Portugal's national dish; he stops in Oporto, where port wine was created.

Portugal: Cod Crazy

In Morocco, Tony learns about the country's rich culinary traditions and home cooking from a British immigrant.

Traditional Tastes

Tony decides to share all of his hometown haunts with the viewers; lox and bagels, wine and dinner, a variety of cheese and great hot dogs make his list of top stops.

My Hometown Favorites

Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.

England: A Pleasing Palate

Tony has always been interested in the Oaxacan tradition in food; a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.

Tamales and Iguana, Oaxacan Style

Tony floats on the heart of darkness river in Cambodia; three soldiers commandeer his boat, but a tasty dinner makes it all fine.

Eating on the Edge of Nowhere

Anthony Bourdain travels to Ho Chi Minh for their famous foetal duck egg in a bed of feathers; "flavors of the forest" which includes cobra's heart in blood which will enhance manly qualities.

Cobra Heart: Food That Makes You Manly

Tony isn't so sure about the glamorous world of Los Angeles, so he begins with hot dogs; after a long day, he has gained a new appreciation for the City of Angels.

Los Angeles: My Own Heart of Darkness

Tony's friend Zamir shows him around St. Petersburg; Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.

The Cook Who Came in From the Cold

Tony's favorite kitchen comrades all seem to come from Mexico, and he wants to know why; Eddy takes him on a tour of his home and town for some great meals of ant eggs, worms and more.

Puebla, Where the Cooks Are From

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S1 E11 | Cobra Heart: Food That Makes You Manly