The indigenous zone of Mexico's Oaxaca holds a great deal of mystery and intrigue for Chef Tony Bourdain. The foods are exotic and colorful, as are the locals. Guided by local friend Martin Vallejo, Tony is taken to a Oaxacan food market, where he tastes toasted grasshoppers, tripe soup and the local sausage which yields a flavorful red oil. He is also invited by a local tamale maker to observe the making of the regional variation of this treasured Mexican staple, a corn dumpling which, in this case, is boiled in banana leaves rather than cornhusks. Tony ends his visit in Oaxaca with Martin with a dinner on the street, mariachi music and lots of tequila.