Anthony starts his journey at the Barrachina Cafe which is rumored to be the birthplace of the Pina Colada liquor drink. Anthony is horrified to see a soft drink mixer being used to create the drink. Next he meets Andy who agrees to guide him to the real Puerto Rico and stay away from tourist traps. The duo head to Lechonaro Los Pinos and while there they dine on their whole roasted pig dishes. Over lunch they discuss Sofrinyo the all purpose Puerto Rican condiment. The next day Anthony and Andy head to the Poso's de la Cento. The cliff is famous due to it's ghost story of a man who lost his cow when it fell in the water. Next the duo eat at Sonja Rico's and while there they enjoy Mufungo. The dish is made of plantains fried in pig fat, topped in pig fat, and stuffed with shrimp. The next day Anthony with his guide Tito a scuba diving instructor go hunting for gigantic lobsters. Comically a purchased lobster is used to complete the fishing scene since they were unable to catch one. The next day Anthony meets with Melba Carvello and rides horses at her ranch. The Josaphino horse is a breed specific to the island and despite Tony joking about his lack of riding experience he does well with the stead. After wards he enjoys a meal prepared by his friend chef Alfredo. Alfredo specializes in food influenced by all of Latin America and demonstrates that Puerto Rican food is not just fried fare. Next Anthony hunts the legendary Chupacabra a mythical blood sucking creature. Instead Anthony and Andy find a pack of stay dogs all too happy for the attention being leveled at them. After wards the duo head to a boxing gym and meet with Miguel Cotto the champion welter weight boxer. After the match the group head to Raices for their famous rainbow of pork meal. Later that night Anthony and Andy head to the festival which is full of people celebrating the Festival de la Conception. The festival celebrates the Virgin Mary and is held every year. In the final segment of the show Anthony hunts for street food and dines on Chicharrones del Pais. The dish is made of fried pork skin served on bread.