Explore all the restaurants and destinations Eva Longoria visits in 'Searching for Mexico'

Watching 'Eva Longoria: Searching for Mexico' will surely leave you craving the delicious flavors featured in the show.

Each episode showcases delectable regional dishes crafted by talented chefs across the country.

If you're inspired to follow in Eva Longoria's journey, here's your guide to the eateries and places she visited.

Veracruz: The birthplace of Mexican culinary traditions

Longoria travels to Veracruz, a coastal state with 400 miles (645 kilometers) of Caribbean coastline. Its strategic location made it a hotspot for military battles and a melting pot of culinary influences. As Longoria puts it, 'The people of Veracruz took the diverse ingredients passing through the port and created an entirely new cuisine.'

• Longoria meets chef Erik Guerrero at Namik restaurant, where they discuss sustainable fishing in Veracruz and enjoy ceviche with hot beans and soft-shell crab tacos.

• Next, she shares a coffee with actress and friend Ana de la Reguera at the historic Café La Parroquia in Veracruz Port. A fun tradition: tapping the glass three times to call for milk.

• Longoria heads to the lush mountains to visit coffee expert Itzel Mendoza at Cafetal Privado en Coetzala, where she learns about coffee farming. Together, they gather flowers from the fields to add to chicken stew, salsa, and a palm flower fritter.

• Back in Veracruz Port, Longoria meets food historian Nidia Hernández Medel at Chuchumbé, a cultural center, to cook up fried yucca, a dish with roots in the African slave history of the city.

• Longoria heads out of the city to meet vanilla farmer Norma Gaya of Gaya Vanilla and Spices, where they prepare a delicious vanilla chicken dish.

• At the El Tajin ruins, an ancient Totonac settlement, Longoria meets Doña Marta, the founder of Smoke Women, who preserves traditional Totonac cooking. Together, they savor alcamaya (fresh-water shrimp) stew and mushroom empanadas.

• Chef Luis Palmeros, an emerging star in the Mexican culinary scene, introduces Longoria to traditional cook Doña Rocio at Cuarto Blanco Market in Xalapa, Veracruz. They prepare a classic stuffed jalapeño before Longoria visits Luis’s own restaurant, El Cuarto Blanco, for his innovative twist on the dish.

Jalisco: The birthplace of culinary traditions

• At Tortas Ahogadas El Príncipe Heredero in Guadalajara, Longoria tries a torta ahogada, a beloved regional sandwich known for being 'drowned' in a flavorful sauce.

• In Guadalajara’s Santa Teresita neighborhood, Longoria tries a new take on the native ingredient chinchayote at Xokol, a restaurant led by chefs Óscar Segundo and Xrysw Ruelas Díaz.

• Longoria attends a charreada, a traditional Mexican rodeo, at Lienzo Charro Charros De Jalisco. After the event, she enjoys a serving of birria, the iconic goat stew from Jalisco, at the rodeo clubhouse.

• Chef Fabian Delgado Padilla invites Longoria to his restaurant palReal in Guadalajara’s Colonia Americana neighborhood, where they savor pork belly served with a rich mole.

• At Lake Chapala, just 30 miles south of Guadalajara, Longoria meets with the Coca people, one of Mexico's oldest indigenous groups, to learn about their efforts to protect their heritage. They enjoy a meal featuring local fish called charales.

• Longoria catches up with friends Mariana Padilla and Alejandra Pelayo at La Iberia, a traditional cantina in Guadalajara. She shares that women weren't allowed in cantinas until the 1980s.

• Longoria travels to Tequila, where Salvador Rosales Trejo gives her a behind-the-scenes look at the traditional production methods used by Tequila Cascahuin.

• Longoria and chef Fabian Delgado Padilla visit Yunaites, his laid-back restaurant in a Guadalajara market, where they enjoy gorditas topped with succulent pork and mole.

Nuevo León: The land of beef supremacy

Prepare to ditch the veggies—Nuevo León, in northeastern Mexico, is all about meat. Carne asada reigns as the staple dish, a cuisine Longoria is familiar with from her Texas roots.

• In Monterrey, Longoria meets Alejandro Gutiérrez, founder of the Mexican Society of Grill Masters, to sample the region's famed carne asada (grilled meat). Each August, a grill master competition is held in nearby Santiago, outside Monterrey.

• Tacos Doña Mary La Gritona has been serving delicious breakfast tacos in Monterrey for nearly two decades. Longoria raves, 'These are the best tortillas I've ever tasted.'

• El Jonuco restaurant celebrates the rich flavors of Nuevo León with a focus on seasonal ingredients. Known for their cabrito (roasted goat), the restaurant also honors the lesser-known history of crypto-Judaism in the region, as Longoria explains.

• Dona Lupita's Café, nestled in the backyard of her home just off Highway 85 south of Monterrey, is famous for its legendary tamales.

• La Divinita bakery, one of Monterrey’s most successful chains, uses local oranges to craft a traditional dessert, which Longoria learns to make with the founder.

• Koli restaurant, run by the Rivera Rio brothers, is a fine dining establishment that aims to tell the story of Nuevo León through its cuisine.

Oaxaca: A culinary hotspot

Tucked between three vast mountain ranges, Oaxaca attracts food lovers from all over, known for its rich culinary heritage.

One of the highlights of visiting Oaxaca is tasting the famous moles, tlayudas (Oaxacan 'pizzas'), spicy hot chocolate, and smoky grilled asado from the bustling market stalls. As Longoria puts it, 'It's on another level gastronomically, one of the best places I've visited in the world.'

• Mercado de Abastos, a sprawling market at the edge of Oaxaca City, is a must-visit for chocolate lovers. The market is also famous for its moles, intricate sauces made with a variety of blended ingredients.

• Casa Oaxaca serves the region's iconic mole negro, generously drizzled over turkey breast. Longoria describes it as a 'magnificently complex and sophisticated sauce.'

• At Las Quince Letras, chef Celia Florián prepares quesillo, a stretched Oaxacan cheese, served with crickets and edible flowers for Longoria.

• In the Isthmus of Tehuantepec, Longoria meets several muxes—people who identify as a third gender and protect the traditions of Zapotec cuisine. They serve a dish of stuffed pork with pineapple and pureed potatoes, which Longoria calls 'the perfect combination.'

• Santa Ana Zegache, a small farming town, is the heart of corn production in Oaxaca. Corn has been revered for over 6,000 years and remains central to Mexican culinary traditions.

• In San Baltazar Chichicapam, Longoria visits a palenque (agave farm) run by Doña Berta, one of the few female mezcal producers in the region. The farm specializes in mezcal, the smoky spirit that defines the area.

• La Cocina de Humo is a trendy spot known for its use of local ingredients. Chef Thalia Barrios García creates a standout heirloom tomato salad with beet puree and herbal dressing, which Longoria calls 'the perfect dish.' Here's the recipe.

Yucatán: A land shaped by the Maya

Yucatán's culinary traditions are deeply influenced by its Mayan roots, with the region boasting the largest Maya population in Mexico.

Situated along the Gulf of Mexico and surrounded by dense forests, Yucatán has been geographically isolated from the rest of the country. The Maya flourished here for centuries before the Spanish arrived in the 1500s, and their history and the region's unique geography have shaped its distinct cuisine.

• Ixi’im fuses modern cooking techniques with ancient flavors. The restaurant’s rendition of the Yucatán’s famous cochinita pibil features pork slow-cooked underground after being marinated in sour orange and spices.

• Condimentos Enrique, a family-run shop in Mérida’s Mercado de Santiago, specializes in recados (spice pastes), which are a cornerstone of Yucatán cuisine.

• At Huniik, meaning 'unique spirit' in Maya, chef Roberto Solís serves onion tempura with black recado. Longoria is captivated by the dish, saying, 'I have never had anything like this. It's gorgeous, and it's delicious.'

• In Xocén, chef Alberto Kuku prepares Mayan chicken tamales for Hanal Pixán, a Maya holiday celebrating the deceased, which translates to 'food for the souls.' He notes, 'The food honoring the dead can easily be carried back to the underworld.'

• Chef Regina Escalante, of Merci in Mérida, teaches Longoria to make grilled seabass with mango, avocado, and flor de sal. Longoria declares, 'I’d have this as my last meal on Earth.' Here's the recipe.

• At Uxmal, Mayan archaeologist Don Pepe prepares a traditional smoked pork and bean stew, slow-cooked underground for 12 hours.

• Kinich in Izamal is renowned for its queso relleno, which surprisingly features Dutch cheese as a key ingredient. See how it's made:

Mexico City: The taco capital

'It’s chaotic, crowded, noisy – and I absolutely love it!' Longoria shares her excitement as she walks the streets of Mexico City, where she spends part of her time with her family. Once the heart of the Aztec empire, Tenochtitlán, the city was renamed after the Spanish conquest about 500 years ago.

Here are the spots Eva Longoria explored in the episode:

• Tomasa is a beloved Mexican bakery, famous for its conchas – fluffy, sweet bread with a delightful crunchy topping.

• El Huequito, located in the Historic Center, serves up mouthwatering al pastor tacos, a must-try specialty in Mexico City.

• Tacos Los Alexis is making waves in the taco scene. Chef Alexis Ayala, with his five-star culinary background, reimagines childhood recipes into irresistible gourmet tacos.

• Contramar, located in the bohemian Roma district, is one of Longoria’s favorite spots. Chef Gabriela Cámara treats her to the restaurant’s signature dish: pescado a la talla.

• Máximo Bistrot, a fine dining gem blending French and Mexican flavors, is led by chef Eduardo 'Lalo' García. For Longoria, he prepares a roasted beet salad with rocket and wilted purslane, a nutritious weed that's surprisingly edible.

• Mercado de Jamaica is one of the many bustling markets in Mexico City. At the street food stalls, Longoria indulges in green chorizo tacos and tlacoyos – thick, oval tortillas stuffed with beans or cheese.

• Casa Tochan, Mexico City's first immigrant shelter, offers a unique experience where residents cook and share dishes from their homelands with fellow housemates.

• El Moro is a beloved institution, renowned for its delicious churros and decadent hot chocolate.

• Hiyoko, a fusion restaurant in Little Tokyo, combines Mexican and Japanese flavors. Chef Edo López serves up unique dishes like tapioca tostadas, chicken skewers with ants, and duck donburi.

After each episode, we’ll update this story with new locations where you can try the dishes featured in 'Searching for Mexico.'