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Anthony Bourdain’s Love Affair With Mexico and Mexican Cuisine

After watching several years of Anthony Bourdain’s TV series, there is no doubting that he had a love for Mexico and its cuisine. Some may say it was a deep love affair.

After several trips to various parts of the country, he wrote a book about his experiences in 2014 entitled Under the Volcano.

Bourdain made his first visit to Mexico during his first show, A Cook’s Tour, traveling to the hometown of a Mexican cook with whom he worked in the New York restaurant Brasserie Les Halles.

In Izúcar de Matamoros, Puebla, Bourdain learned about the elaborate process to make mole poblano, chowed down on escamoles (ant larvae) and enchiladas. He also drank pulque, a pre-hispanic drink of the gods made out of fermented sap of the maguey plant.

During another visit to Mexico this time around to Mexico City, Bourdain he fell in love with cerdo en salsa verde with refried beans at the breakfast diner Fonda Margarita in Colonia del Valle and ate tacos al pastor on the streets of the historic center. He did not shy away from notorious places like the neighborhood of Tepito where he drank micheladas.

During his second show, No Reservations, Bourdain visited Baja California where he ate tacos and drank mescal in Tijuana and devoured a lobster lunch on the beach at Rosarito.

Oaxaca was another favorite city donde disfruto de iguana, tamales and ate at the renowned pasillo del humo in the Oaxaca central market.

But Bourdain was more than just a connoisseur of the Mexican cuisine, he loved the people and also stood up for immigrants in the United States.

“Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities. We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal and Mexican beer every year.”

“So why don’t we love Mexico?”

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