St. Petersburg, Russia - Tony continues his mission with a tour of local working class specialties. He tries his hand at ice-fishing, drinks a lot of vodka, feasts on Russian foods, eats smoked fish and ends the outing with a dip in the outdoor cold pool.
Oaxaca, Mexico - Chef Tony Bourdain explores the exotic and colorful indigenous zone of Mexicos Oaxaca region where he tastes toasted grasshoppers and other delicacies. His adventure ends with mariachi music and, of course, lots of tequila.
Puebla, Mexico - According to Tony, the best line cooks in NYC come from Mexico, so he travels to the Puebla, and enjoys mole sauces, toasted ant eggs, fried worms, and the legendary pulque (a slightly hallucinogenic drink made from cactus sap).