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Ben Hundreds spins through his hometown of L.A. visiting Chifa, a fashion-infused Peruvian/Chinese restaurant, authentic Mexican at La Casita Mexicana and Motherwolf - Evan Funke's opulent Roman spot. Plus art galleries, shopping and burgers.
Luke arrives in Saigon for a breakfast of iced coffee with condensed milk and a vermicelli noodle dish. Later, he visits his favorite Pho restaurant, then cooks up some spicy Chili Crab Claws.
Luke continues his street food journey in Bangkok where he searches for the best Tom Yum soup and entertains the locals with a rare Thai delicacy.
In Kuala Lumpur, Luke meets the famous Mr Hung with a reputation for flying instant noodles and Mr Sou who cooks a hearty Pork Bone Soup with medicinal herbal properties.
Luke continues his street food adventure exploring Jakarta, a melting pot of diverse cultural cuisines, where he indulges in an Indonesian dessert, the sweet Martabak, known as the "King of Street Food".
Pati makes traditional tamales with corn, chiles, and cheese, and then for the main course, pork chops topped with a pickled grape salad. In Sonora, she visits a traditional hacienda, where she gets a true taste of Sonoran ranch food.
Pati is in the magic town of Maní to learn about something sacred to the Mayans - bees and honey. A group of women who protect the endangered Melipona, a stingless bee native to Yucatán, invites her to join in a Mayan energy cleansing ritual.
An ingredient Pati constantly uses is salt and Yucatán has one of the unique salts. The Las Coloradas salt, which means blush red, gets its distinctive color from red algae. Felipe Perez takes Pati to the pink lakes where the salt is produced.