Peru is becoming the culinary capital of South America. Jeff and Donna spent the month of March there and found out why food enthusiasts are so excited, This week Jeff talks about the cooking class and market tour in the Miraflores district of Lima.

Jeff enjoys a crawfish boil "to go" in the heart of Louisiana.

Before there were donuts, there were Beignets, but what preceded them? We also visit one jazzy hotel in the French Quarter.

Join Jeff and Donna on a park bench in Lima. On this beautiful Sunday evening they recount their first days in Lima enjoying food, cooking, visiting historical and cultural sights, and getting to know the wonderful people.

So many popular cocktails come from New Orleans. We learn about the Ramos Fizz, Sazerac, and Prim's Cup from Rachel Shandersky bartender at the Bourbon O Bar at the Bourbon

Orleans Hotel in the French Quarter. Also - the low down on Absinthe.

At a New Orleans cooking supply store Creole Delicacies, we met  local chef Saundra Green who also teaches at the New Orleans School of

Cooking. She explains the fundamental difference between Creole and Cajun cooking, then shares secrets of making the perfect Roux - that flour and oil base of Louisiana cuisine.

After devouring a Sonoran hot dog at Wild Dogs in Benson, we headed down the road to Tombstone. There we took a walking tour from Dr. Jay - retired dentist, historian, and actor. He "edutained" us, then shared a story about the founder of our home town, who also helped found Tombstone.

Jeff and Donna enjoy Oven+Vine a hip little restaurant that bakes delicious flat bread flavored with the best local toppings. You'll love hearing about the building in which they are located.

Josue

Rivera of La Indita Restaurant on 4th Street in Tuscon explains his grandmother's inspiration for vegetarian food from her Mexican home state of Michoacan. We discover that a love story lead to this place serving native food as well.

Jeff describes why the heck he and Donna are taking a road trip from Los Angeles to Lousiana.