The Professor takes a turn through the desert bringing all the flavors of the Southwest alive over live fire. He demonstrates Grilled "Fry" Bread - originally a Navajo dish - is a great side dish or can be drizzled with honey sprinkled cinnamon sugar for dessert. In Mexico, rellenos are fried, but Raichlen lays 'em on the grill to produce smokey flavored BBQ Bean and Cheese Chile Rellenos. The he offers a southwestern twist on a Latin American favorite with "Churrasco" Portobello Mushrooms, complete with a garlicky rich chimichurri sauce.