Black Bean Tostadas and Ceviche: Thomasina concludes her Mexican journey at the market in Tlacolula. She invites local cook Margarita Carrillo to make stuffed plantain with refried beans. (S1 Ep8)
Cooking with Spices: Thomasina visits Wahaca, the region for which her own chain of restaurants is named, where she gains inspiration for a colourful sweetcorn salad. (S1 Ep7)
Mexican Prawn Cocktail: Thomasina puts together her prawn cocktail, inspired by her favourite street stall, as well as hot chorizo and squash salad, plus churro-style doughnuts. (S1 Ep6)
Ham and Cheese Empanadas: Thomasina travels to the Ocotlan village to learn how to cook empanadas, a variation on pasties made popular there by Cornish miners in the 19th century. (S1 Ep5)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Black Bean Tostadas and Ceviche: Thomasina concludes her Mexican journey at the market in Tlacolula. She invites local cook Margarita Carrillo to make stuffed plantain with refried beans. (S1 Ep8)
Mexican Prawn Cocktail: Thomasina puts together her prawn cocktail, inspired by her favourite street stall, as well as hot chorizo and squash salad, plus churro-style doughnuts. (S1 Ep6)
Ham and Cheese Empanadas: Thomasina travels to the Ocotlan village to learn how to cook empanadas, a variation on pasties made popular there by Cornish miners in the 19th century. (S1 Ep5)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Black Bean Tostadas and Ceviche: Thomasina concludes her Mexican journey at the market in Tlacolula. She invites local cook Margarita Carrillo to make stuffed plantain with refried beans. (S1 Ep8)
Cooking with Spices: Thomasina visits Wahaca, the region for which her own chain of restaurants is named, where she gains inspiration for a colourful sweetcorn salad. (S1 Ep7)
Mexican Prawn Cocktail: Thomasina puts together her prawn cocktail, inspired by her favourite street stall, as well as hot chorizo and squash salad, plus churro-style doughnuts. (S1 Ep6)
Ham and Cheese Empanadas: Thomasina travels to the Ocotlan village to learn how to cook empanadas, a variation on pasties made popular there by Cornish miners in the 19th century. (S1 Ep5)
Mexican Prawn Cocktail: Thomasina puts together her prawn cocktail, inspired by her favourite street stall, as well as hot chorizo and squash salad, plus churro-style doughnuts. (S1 Ep6)
Ham and Cheese Empanadas: Thomasina travels to the Ocotlan village to learn how to cook empanadas, a variation on pasties made popular there by Cornish miners in the 19th century. (S1 Ep5)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Black Bean Tostadas and Ceviche: Thomasina concludes her Mexican journey at the market in Tlacolula. She invites local cook Margarita Carrillo to make stuffed plantain with refried beans. (S1 Ep8)
Cooking with Spices: Thomasina visits Wahaca, the region for which her own chain of restaurants is named, where she gains inspiration for a colourful sweetcorn salad. (S1 Ep7)
Black Bean Tostadas and Ceviche: Thomasina concludes her Mexican journey at the market in Tlacolula. She invites local cook Margarita Carrillo to make stuffed plantain with refried beans. (S1 Ep8)
Cooking with Spices: Thomasina visits Wahaca, the region for which her own chain of restaurants is named, where she gains inspiration for a colourful sweetcorn salad. (S1 Ep7)
Mexican Prawn Cocktail: Thomasina puts together her prawn cocktail, inspired by her favourite street stall, as well as hot chorizo and squash salad, plus churro-style doughnuts. (S1 Ep6)
Ham and Cheese Empanadas: Thomasina travels to the Ocotlan village to learn how to cook empanadas, a variation on pasties made popular there by Cornish miners in the 19th century. (S1 Ep5)
Mexican Prawn Cocktail: Thomasina puts together her prawn cocktail, inspired by her favourite street stall, as well as hot chorizo and squash salad, plus churro-style doughnuts. (S1 Ep6)
Ham and Cheese Empanadas: Thomasina travels to the Ocotlan village to learn how to cook empanadas, a variation on pasties made popular there by Cornish miners in the 19th century. (S1 Ep5)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Corn and Green Chilli Soup: Thomasina visits a restaurant in the foothills of the Sierra Juarez mountains, where she learns to prepare a spicy soup, and prepares poached plums in rose syrup. (S1 Ep4)
Mexican Breakfast: Thomasina visits Mexico City's eatery known for its breakfast menu, where she learns inventive ways to prepare eggs, and meets Navarro women - experts at making quesadilla. (S1 Ep3)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)
Guacamole: Thomasina Miers travels Mexico in search of famous recipes. In the villages of the Oaxaca valley, she samples guacamole, a fruity chilli and sorbet made of raspberries and tequila. (S1 Ep1)
Roast Tomato Salsa: Thomasina visits a street food stall in Mexico City, prepares a tomato and chilli salsa and shares a recipe for a sardine-based dish and a pineapple with rum caramel. (S1 Ep2)