Erwan begins his journey in Bacolod and Negros Occidental, then drives to Capiz via Iloilo. He highlights Capiz as a bustling trading hub and the Seafood Capital of the Philippines. The trip is made comfortable with a Ford Negros vehicle, showcasing its spacious interior and useful features like parking assist, especially when loading onto a RoRo ferry.

En route to Capiz, Erwan stops at Pednor's Kandingan and Manokan, a popular spot between Iloilo and Capiz. He samples their famous native mutton kaldereta and goat sinigang, praising the tenderness of the meat and the unique flavors. He notes the distinct deep flavor of native chicken, explaining its textural differences from commercially raised chicken.

Erwan visits the Capiz Ecology Park and Cultural Village, which preserves the living traditions of indigenous people. Here, he witnesses the traditional cooking of Binakol na Manok sa Pasok (chicken cooked in bamboo with malawmaw leaves) and samples local Capiznon delicacies like Paklay (bamboo shoots), Pinamalhan na Isda sa Ugbos Bayabas (fish cooked with guava leaves), and grilled catfish paired with cassava leaves.

At the Cultural Village, Erwan enjoys local coffee and various kakanin (rice cakes) such as Nilupak, Inday-inday (glutinous rice balls), and Bicho-bicho. He emphasizes the importance of preserving endemic fruits and vegetables through 'farming test sites'. He then highlights the significance of nipa palms, from which tuba (nipa sap) is harvested, a key ingredient for Capiznon Pusô.

Erwan visits Nanay Teresita Bering, a local Pusô maker, to learn about the Capiznon version of Pusô – a sweet, sticky rice cake cooked in nipa sap and wrapped in intricately woven palm leaves called balangbang. He attempts to weave the palm leaves and discusses the fermentation process of nipa sap, explaining how it transitions from sweet 'tamis' to alcoholic 'tuba' and eventually vinegar.

At 5:30 AM, Erwan explores the Libas Fish Port, Roxas City's morning 'bagsakan' or fish market. He meets Lea, a fish trader, who shows him the freshest catch, primarily from Masbate and the Sibuyan Sea. Fishermen explain how they must venture further out for larger catches due to fishing regulations, sharing details about their overnight trips and the variety of fish caught.

Erwan observes 'surambaw', a traditional and sustainable fishing method using a large bamboo and net mechanism. He then heads to Mang Inaso inside the public market, a popular local eatery, to experience the authentic flavors of Roxas City.

At Mang Inaso, Erwan enjoys crispy crablets, perfectly cooked blue marlin, and a fish head tinola with batuan—highlighting the fresh produce and simple, honest flavors of Capiznon cuisine. He praises the grilled catfish for its unique buttery and gelatinous texture, comparing it to French Sole Meuniere. He also samples banana heart ensalada and kinilaw, appreciating the clean and acidic balance of flavors.

Erwan concludes his food trip with liempo (pork belly) and inasal (grilled chicken), emphasizing the importance of freshly cooked meat. He reflects on the honest and affectionate nature of Capiz's food and people. Before heading off, he playfully demonstrates how to use a unique car wash system found in the provinces, thanking the Ford Territory for the enjoyable journey.