World's First Organic Fair-Trade Honey & Blue Agave Syrup from Mexico. Chef Richard Sandoval: Modern Mexican Restaurants - New York; Dubai; Las Vegas; Denver; Tysons Corner, VA; Washington, D.C.; Mexico City; Acapulco This episode accompanies Chef Richard Sandoval, world-famous for his modern Mexican cuisine, on a journey to the outer reaches of Mexico, from the dense jungles of Quintana Roo to the mountaintops of Jalisco to the Pacific cliffs outside Acapulco. We see how the world's first organic fair-trade honey is harvested by native Mayans, and Chef Sandoval shows how to tap the rare blue agave for its syrup. In the kitchen, a Mexican feast is prepared by three generations of Sandovals. Recipes: Salmon Terrine with Chile Guajillo a la Blue Agave; Camarones de la Vera Cruz (& a Touch of Honey).
