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In the first episode, Peter kicks off his adventure at the US border in the state of Chihuahua. He gets his first real taste of Tex Mex in the form of a burrito, before cooking a mouth-watering take on an old favourite – Chilli con Carne.
Having explored the beef territory of northern Mexico, it’s time to head for some seafood as Peter Kuruvita descends 2000 metres by train to explore Mexico’s Pacific coast - home of prawns, giant oysters and the original fish tacos.
Peter Kuruvita arrives in his first big Mexican city Guadalajara, where he will sample a classic slow cooked goat dish known as Birria, before heading to the iconic town of Tequila and going behind the scenes at a boutique distillery.
Peter Kuruvita gets to know the real Mexico, traveling to the ghost town of Real de Catorce in search of peyote, before heading south to the romantic town of Guanajuato to learn how to make the most ubiquitous of all Mexican food, tortillas.
Peter Kuruvita arrives in one of the largest metropolises on earth, Mexico City, discovering a city of extremes with high end dining sitting side by side with some of the cheapest and tastiest street food in the world.
Contrary to popular opinion, molé is not just a chilli chocolate sauce, although molé poblano is the most well-known and this episode sees Peter Kuruvita learn the secrets to this incredibly complicated concoction.
Episode 7 sees Peter Kuruvita arrive in the coastal state of Veracruz where he discovers the technique of smoking jalapenos into chipotles, before visiting the original home of vanilla.
Oaxaca is the undisputed culinary capital of Mexico, and Peter Kuruvita spends a week here sampling all this city has to offer, from cheese to tamales and even a serving of grasshoppers.
Peter Kuruvita arrives in the Mayan stronghold of the Yucatan Peninsula, major producer of one of the hottest chilies on earth - the Habanero, before heading to the state of Tabasco where chocolate has been consumed for thousands of years.
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