No Passport Required

Food Series / 2 Seasons

Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.

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The Bacalhau Room at Portugalia Marketplace

2m 49s

Father and son Fernando and Michael Benevides give Marcus a tour of their storeroom for bacalhau, an ageless Portuguese take on salt cod that involves air drying, freezing, and finally thawing, which can then be used in myriad Portuguese dishes, from broth stock to savory pastry filling.

Capoeira and pastries with Mestre Chuvisquinho

2m 12s

Mestre Chuvisquinho, a master capoeirista from Sao Paulo, Brazil, teaches one of his capoeira classes. Capoeira is a combination of music, dance, and martial arts, originally used by African slaves for secret intercommunication. Later, Mestre and Marcus eat at Pastelaria, a cafe specializing mostly in Brazilian street food.

James and Jolly Onobun at Jolly Jolly Bakery

2m 7s

James and Jolly Onobun, owners of Jolly Jolly Bakery, share their passions for their business, their origin story, what to look for in a Nigerian agege bread (a pillowy texture), and their desire to leave something good for their sons.

Andy Kozanian at Kozanian Ranch Market

3m

Andy Kozanian, owner of Kozanian Ranch Market in LA, discusses the beauty of some of his imported Armenian food ingredients, and points out other nations' dishes to which Armenians have added their own signature. He then shows Marcus the preparation of simple, ageless Armenian flatbread, lavash.

Preview: Seattle

30s

Host Marcus Samuelsson goes to Seattle, where he spends time with immigrant and second-generation Filipinos who are taking charge of their city's food scene. As Filipino food gains more national, mainstream recognition, members of the community are working to tell the story on their own terms. Premieres December 13.

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