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'Parts Unknown': A taste of Mexico City and Oaxaca

Published 2:59 PM ET, Thu May 1, 2014
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Abigail Mendoza, the Zapotecan owner of Tlamanalli in Teotitlán del Valle, prepares a traditional feast for Anthony Bourdain. Her mole uses 35 different kinds of chile peppers, and takes more than two weeks to make. Zero Point Zero
Bourdain is accompanied by chef Alejandro Ruiz Olmedo on his eating tour of Oaxaca's central market. Zero Point Zero
Bourdain searches out barbacoa in the market. Zero Point Zero
A market vendor cooks meat and tortillas on a comal, a type of griddle that is typically made from cast iron. Zero Point Zero
In Mexico City, Bourdain meets up with migrant worker-turned-chef, Eduardo Garcia at his restaurant, Maximo Bistrot. In 2013, this restaurant made headlines after Andrea Benítez, the daughter of a Mexican official, sent inspectors to shut down the eatery because Garcia didn't give her the table that she wanted. "You have to stand up for what you believe. If you don't, people will run you over. You won't last a minute. I don't let people bully me around," Garcia says. The official, Humberto Benitez Trevino, was fired after the incident. Zero Point Zero
Garcia prepares a confit of suckling pig. "Right now, a defiant, young, creative generation of Mexican chefs like Eduardo are performing some of the most exciting new cooking anywhere on earth -- a mixing of the very old and traditional, with the very new," Bourdain says. Zero Point Zero
Garcia grinds spices and herbs in a molcajete (mortar and pestle). Zero Point Zero
In the Tepito barrio of Mexico City, a vendor pours condensed milk over baked sweet potatoes and bananas. Zero Point Zero