Chuck's Week Off

In Puebla, Chuck Hughes hooks up with the owner of local juice stand who pulls out some ATV’s and takes him off roading up the local volcano. There, they help a taco stand owner make Wild Mushroom Quesadillas. Later, Chuck meets a local chef who teaches him how to make Mole before he helps judge a Chili-En-Nogada cook off.

Chuck Hughes tears into Oaxaca and heads straight for the city’s most popular Tlyuda stand, where they serve up the Mexican equivalent of pizza well into the night. The next day he goes hunting for, and learns to make, Oaxaca’s most popular snack, Fried Grasshoppers, before helping local cake makers work their magic at a 500 person wedding!

In the Yucatan Chuck makes his own bottle of insanely hot, hot sauce using freshly picked habaneros and gets a crash course in Mayan cuisine.

In the town of Loreto Chuck figures out what goes into El Rey Del Taco's famous fish tacos, learns to make ranchero cheese and a kind of beef jerky with some Mexican cowboys before he dives for chocolate clams and takes part in a traditional Mexican clam bake.

Chuck makes the most of his time in one of Mexico's coolest cities. He sinks his teeth into the city's famous 'torta ahogadhas,' pork sandwiches literally drowned in chili sauce, he tries to get the Chollolo brothers to reveal their super secret recipe for birria, and learns all about 'pozole,' a corn and pork soup, from a Mexican wrestling legend's mom!

Chuck hits up Cabo San Lucas where he makes a mouth-watering lobster omelet, builds his own disca - a traditional Baja cooking tool made from old farming equipment - goes deep sea fishing and is invited to a barbeque in the middle of the desert where he learns how the locals prepare the catch of the day.