Synopsis

He sought out places steeped in authenticity, establishments that resonated with a deep-rooted history. In Santa Fe, New Mexico, a farm-to-table eatery crafted time-honored dishes: blue corn enchiladas bathed in red chile sauce, chile en nogada. Portland, Oregon, boasted a noodle house churning out family recipes for classic Chinese fare like won ton soup. And in Albuquerque, New Mexico, an Italian restaurant, guided by a native Frenchman, offered pastas made with the freshest ingredients – bee