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Mexico

Mexico

For this episode of Pressure Cook, Ralph will be dropped off in a country whose culinary achievements rival its reputation as a resort getaway. Luckily on the Pacific coast of Mexico, one can get a taste of both. Whether put to work chopping agave, selling fresh pies on the beach, or learning to prepare gourmet worm tacos, Ralph finds himself without a moment's siesta in the blazing Puerto Vallarta sun.

Did You Know?

  • In Aztec culture, chocolate was reserved for warriors and nobility.
  • "Escamole," or ant eggs are sometimes referred to as "insect caviar." This delicacy is considered an aphrodisiac and has twice the protein content of beef or chicken.
  • The habanero peppers:
    • The habanero is the hottest of all chile peppers.
    • There are more than 100 brands of habanero sauces.
  • Nicknamed "Mexican Moonshine" for its homegrown origins and high alcohol content, Raicilla is made from the lesser known Agave Lechuguilla, making it a cousin of Tequila.
  • Añejo tequila:
    • Anejo tequilas are aged from 1-10 years, though many experts believe it’s best at 4-5 years.
    • For the best tequila, look for the label "100% blue agave"
    • The longer a tequila is aged, the darker the color
  • Agave Rash:
    1. Rumor has it if you pour tequila on an agave rash, it works as a fast acting remedy. Just don't waste the añejo.
    2. An agave rash is similar to poison oak. And it doesn’t get you drunk.
  • Agave Plant:
    • The agave plant grows for 8-10 years before it is harvested.
    • There are over 300 species of agave.
  • In Mexico, corn occupies half the total land used for growing crops.
  • Yelapa only got electricity 5.5 years ago, and there are no roads or cars.
  • Slow Food began in 1986

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