Chef Claudia Sandoval finds mind-blowing food in Monterrey, Mexico, including suckling pig mole and local barbecue. She crosses the border into McAllen, TX, for snapper and frog legs before heading to South Padre Island for venison and soft-shell crab.

Chef Claudia Sandoval finds mind-blowing food in Monterrey, Mexico, including suckling pig mole and local barbecue. She crosses the border into McAllen, TX, for snapper and frog legs before heading to South Padre Island for venison and soft-shell crab.

Chef Claudia Sandoval explores the food scene on the New Mexico border. In Hatch, NM, she visits a farm growing Hatch chiles. She stops at a Las Cruces bakery before crossing the border into Nogales for a Sonoran hot dog and a visit to a migrant shelter.

Chef Claudia Sandoval explores the food scene on the New Mexico border. In Hatch, NM, she visits a farm growing Hatch chiles. She stops at a Las Cruces bakery before crossing the border into Nogales for a Sonoran hot dog and a visit to a migrant shelter.

In San Luis Rio Colorado, Mexico, Chef Claudia Sandoval finds the best tacos she's ever eaten and visits a date and fig farm. She stops in Mexicali for Chinese food and a history lesson before crossing the border for Mexican vegan food in Tucson, AZ

In San Luis Rio Colorado, Mexico, Chef Claudia Sandoval finds the best tacos she's ever eaten and visits a date and fig farm. She stops in Mexicali for Chinese food and a history lesson before crossing the border for Mexican vegan food in Tucson, AZ

From chilaquiles and bone marrow tacos to Pan Asian hot chicken and fresh spider crab, San Diego native and chef Claudia Sandoval explores the amazing eats on both sides of the border between her hometown in California and Tijuana, Mexico.

From chilaquiles and bone marrow tacos to Pan Asian hot chicken and fresh spider crab, San Diego native and chef Claudia Sandoval explores the amazing eats on both sides of the border between her hometown in California and Tijuana, Mexico.