The fourth leg of the trip sees them ride from Texas into New Mexico. From burger joints to a cowboy emporium and a chocolatier to a cheesemaker, the bikers explore the small, independently owned restaurants and food producers - places that have achieved special recognition. Going from Amarillo to Albuquerque and travelling through Santa Fé, they discover that there is more to America than just endless chain restaurants and big-name brands. They also cook some real favourites: chilli con carne, carnitas with mac and cheese and a grown-up chilli chocolate pie.

On the last leg of their Route 66 odyssey, the bikers make a small detour to the city of light, Las Vegas, to learn how to make the best mashed potato in the world.