Ep 1. Caribbean Island Hopping

Anthony Bourdain: No Reservations is back for season 9 and this time, Bourdain is taking us on a Caribbean Island Hopping adventure. Traveling across various Caribbean islands, Bourdain seeks to explore the cuisines, cultures, and traditions of each island.

In this episode, Bourdain starts his journey in the Caribbean’s largest island, Cuba. He takes a trip to the small town of Trinidad, where he meets with some local chefs to learn about the country’s fascinating culinary traditions. Along the way, he samples a variety of Cuban dishes such as malanga fritters, croquetas, and hogfish. Bourdain is fascinated by the Cuban culture and even gets a chance to observe a Santeria ceremony.

From Cuba, Bourdain heads to nearby Puerto Rico, where he immediately immerses himself in the local culture by attending a live salsa music performance. He also visits the world-famous La Placita market, where he samples mofongo, a traditional Puerto Rican dish made with fried plantains, garlic, and pork cracklings. Later, he travels to the El Yunque rainforest and meets with local chefs, who show him how they incorporate wild-grown ingredients into their dishes.

The journey continues to the island of Vieques, known for its pristine beaches and 300-year-old fort. Bourdain enjoys the island’s laid-back atmosphere and meets with a local fisherman who takes him out to sea to catch some fresh seafood. He also samples fresh ceviche from a street vendor and enjoys a sunset cocktail overlooking the Caribbean Sea.

Next, Bourdain heads to Dominica, an island known for its lush rainforests and natural hot springs. He hikes to a remote waterfall, where he meets with a local family who prepares a traditional Creole meal for him. Bourdain tries boudin, a type of sausage made from pig’s blood and organ meats, and samples some tangy callaloo soup made with local leafy greens.

Bourdain’s journey takes him to the British Virgin Islands next, where he tries out the island’s famous Anegada lobster. Cooked in garlic butter, this succulent lobster is a real treat for Bourdain, who is taken on a tour of the island’s fishing village. He also visits a local distillery to sample some of the island’s famous rum and learns how it’s made.

Last but not least, Bourdain ends his journey in Jamaica. He visits the incomparably beautiful Blue Lagoon and tries some authentic jerk chicken cooked over an open flame. He also explores the island’s music scene, attending a reggae concert and visiting Tuff Gong Studios, founded by the legendary Bob Marley.

Throughout his travels, Bourdain is struck by the beauty and diversity of the Caribbean and the incredible hospitality of its people. He is intrigued by the way each island has its own unique flavor, and how its people create dishes that reflect their unique heritage and local ingredients. Bourdain’s love of food and culture shines through in this episode, bringing a fresh and entertaining take on the traditional travel show format.