“In the desert, you stripped away the noise. You’re left with the wind, the sand, and the smell of roasting meat.”
Travel back to 2002 with Anthony Bourdain in this immersive two-part ‘A Cook’s Tour’ marathon across Morocco. In this compilation, Tony journeys far beyond the Westernized resorts to discover the deep, communal traditions of North African hospitality and cuisine.
0:00 – S1E11: “Desert Feast” (Sahara Trek & Whole Roasted Mechoui)
15:50 – S1E12: “Traditional Tastes” (Fes Medina, Tagine, & Pigeon Pastilla)
Here is what Tony uncovers in this Moroccan marathon:
• The Sahara Desert (“Desert Feast”): Tony treks deep into the dunes of the Sahara to join an authentic nomadic gathering. The centerpiece is an incredible communal feast featuring a whole sheep cooked in a traditional mud oven (Mechoui).
• The Medina of Fes (“Traditional Tastes”): Moving into the labyrinthine, ancient walled city of Fes, Tony navigates the vibrant souks to sample deeply comforting traditional tagines, authentic couscous, and the legendary sweet-and-savory pigeon pastilla layered with pastry and spices.
This is vintage Bourdain—humbled by the landscape, captivated by the culture, and always looking for the next incredible bite.
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Dining and Cooking