After a few weeks in the wilderness, Chuck and Danny are heading back to the big city for some urban renewal, along with a few expert tips from Toronto chef Elia Herrera, who shares some of the flavours and recipes from her native Cordoba, Veracruz. As they munch on Elia’s rajas poblanos tacos, she points the chefs towards the best purveyors in Southern Ontario, where they’ll gather bacon, onions and hot sauce for a Mexican-inspired campsite feast.

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Chuck and Danny meet Chef Elia Herrera in Toronto.

At Frolic Acres Farm, the chefs meet Les and Terry Caswell to help them feed their prized pigs. The pigs’ feed is supplemented with buckwheat, which also gives the farm’s honey its buttery richness. The pigs roam the fields, rooting in the ground and playing with the  other animals on the farm, including the resident shaggy Scottish Highland cattle. “The flavour that you get from the pork is from what they eat outside,” says Terry. “It’s a fuller flavour.” Although Chuck and Danny have pork belly in mind to make porchetta, they’re tempted by the offer of maple-smoked bacon and pretend to mull it over — for almost a minute. “Yes, of course we want the maple-smoked bacon,” declares Chuck.

At Glen Rouge campground in Canada’s first urban national park, the chefs start assembling their bounty into a deluxe morning feast of maple-smoked breakfast burritos, made over the campfire with minimal fuss as a one-pan meal (someone’s got to do the dishes, after all). “That’s the thing about breakfast,” muses Danny. “People use four different pans, but if I could, I’d make the coffee in here, too.”

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Breakfast of champions: breakfast burritos with maple-smoked bacon.

The chefs start by crisping cubes of the maple-smoked bacon for a sweet and salty bite, then chop some onions they pulled from the ground at Willowtree Farm, where they learned to top and tail the locally grown alliums for market. “This is the smell of camping, right here,” says Danny. To top off their creation, and for an extra layer of velvety goodness, Chuck and Danny add in Oaxaca cheese — a semi-firm cow’s milk cheese with a squeaky texture — that will partially melt to bind the delicious ingredients together. Home cooks can substitute mozzarella and a sweeter-style smoked bacon (or make Chuck’s maple-glazed Big Time Bacon) if they want to try this playful take on bacon and eggs for an easy and hearty brunch or lunch.

Eager to dig in, the chefs wrap the mixture in tortillas — with a healthy sprinkling of some locally-made hot sauce they picked up from a roadside stand — and take a big bite. “The hot peppers aren’t hot at all,” deadpans Danny, whose bravado is interrupted with a coughing fit. “That’s going to wake me up.” Good thing he has the perfect antidote on hand: a glass of creamy horchata (a sweetened rice drink) made with the Caswell’s honey and the wild rice that the chefs gathered via canoe on Chemong Lake with James Whetung of Black Duck Wild Rice.

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Harvesting rice on Chemong Lake

Watch the recipe video on how to make Breakfast Burritos.

As they sip and savour their Mexican/Canadian fusion meal, Chuck thinks about how the region’s ingredients have fit in so well with their theme. “Celebrating two nations through food is pretty special,” he says.

For more of Chuck’s better-with-bacon recipes, check out his Bacon Roasted Potatoes, Mussels with Bacon and Rapini, or Cobb Salad.

Missed the episode? Catch it online at Chuck and Danny’s Road Trip.