- The Gulf Coast
- Mayan Mexico
- The Colonial Heartland
- The North
- Adventures In & Around Mexico City
- The Mexican Pacific
- Southern Mexico
EPISODE 1: THE GULF COAST
We begin our journey in the footsteps of Cortez as Charlie Ottley explores the shores of Veracruz, a little known and stunning stretch of coastline. En route we demonstrate how not to roll a cigar and uncover a great recipe for red snapper in one of Mexico’s coolest hotels. Forging inland, we explore the ruined citadel of El Tajin and the exotic delights of the cloud forest, where we show you one of the world’s best places to get a cup of coffee. Charlie also hooks up with an extreme eco-adventure outfit and risks life and limb to show us a spectacular river for messing about in boats.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
HOW TO GET THERE |
| HOTEL DILIGENCIAS, Veracruz www.hotelazucar.com www.posadacoatepec.com.mx San Andres de Tuxtla – Campamento miltonhdezmedel@hotmail.com |
Azucar Hotel | Rafting and kayaking www.mexicoverde.com or www.cabanexpediciones.com www.cumbretajin.com Visit to the ruins of El Tajin |
There are regular flights on Mexicana from Mexico City and then best to hire a car. |
RECIPE: Red Snapper Veracruz Style
| Ingredients 28-ounce can diced tomatoes in juice, well drained, juices reserved ¼ cup extra-virgin olive oil ¼ cup finely chopped white onions 3 large garlic cloves, chopped 2 small bay leaves 1 tablespoons chopped fresh parsley 1 teaspoon dried Mexican oregano ¼ cup chopped pitted green olives 2 tablespoons raisins 3 tablespoons drained capers 4- to 5-ounce red snapper fillets 4 pickled jalapeño chillies, halved lengthwise Serves 6 people |
Preparation Place drained tomatoes in a medium bowl. Using a potato masher, crush the tomatoes to a coarse puree. Drain again, reserving the juices. Heat the oil in a heavy large skillet over a medium-high heat. Add onion and stir for 30 seconds. Add the garlic and stir for 30 seconds. Add the tomato puree and cook for 1 minute. Add the bay leaves, parsley, oregano, and a ¼ up of the reserved tomato juices. Simmer until sauce thickens, for about 3 minutes. Add the olives, raisins, capers, and all remaining reserved tomato juices. Simmer until the sauce thickens again, stirring occasionally, for about 8 minutes. Season the sauce to taste with salt and pepper. This can be made 1 day ahead. Cover and refrigerate. Preheat oven to 425°F. Spread 3 tablespoons of the sauce in the bottom of a 15x10x2-inch glass baking dish. Arrange the fish on top of the sauce. Sprinkle the fish lightly with salt and pepper. Spoon the remaining sauce over. Bake uncovered until the fish is just opaque in the centre, for about 18 minutes. Using a long spatula, transfer the fish with the sauce to the plate. Garnish with pickled jalapeño halves |
EPISODE 2: MAYAN MEXICO
Charlie bites off more than he can chew in this sizzling hot romp across the Yucatan Peninsula. After tackling the world’s hottest chili, our intrepid gastronome takes a tour of some of Mexico’s most visited sites like Chichen Itza and Ek Balam, before dropping in on a Mayan family to unearth an ancient recipe for buried pig. In the second half, we show you the secret, subterranean world of cenotes as Charlie dives through a breathtaking maze of underground rivers and cave systems. Finally, we head for the Caribbean and give you an exclusive look at some of the highlights of the Mayan Riviera.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
HOW TO GET THERE |
| Playacar Palace, Playa del Carmen | Hotel Mayaland, Chichen Itza www.mayaland.com |
Xcaret Park, Xel –Ha for snorkeling Cenote diving www.xibalbadivecenter.com Ruins at Chichen Itza and Ex Balam |
There are regular flights on Mexicana to Cancun and Playa del Carmen. |
RECIPE: Cochinita Pibil
| Ingredients 1 kg of pork in pieces ¼ cup of orange and lemon juice ¼ cup of vinegar Add salt to taste 1- 1/2 cups of water |
Preparation Put the meat in a casserole dish. Chop and liquidise the other ingredients and cook for 30 minutes. Take the pork off the bone and mix with the sauce and cook for a few minutes more. It’s best to then bury the dish on hot stones over night or put in the oven and slow cook for 4 hours. |
EPISODE 3: THE COLONIAL HEARTLAND
Presenter Charlie Ottley explores Mexico's dusty heartland and the beguilingly beautiful state of Michoacan where he learns some culinary tips from the Purepechan Indians, visits a town buried by lava and gets tangled up in the famous Day of the Dead Festival. We also take you to San Miguel de Allende, the quintessential colonial city where Charlie saddles up to try his hand as a Mexican Ranchero and ends up wearing a crown of thorns in what is described as the Sistine chapel of the Americas.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
HOW TO GET THERE |
| Casa De Sierra Nevada (Orient Express) San Miguel de Allende www.casasierranevada.com |
San Miguelito , Morelia www.sanmiguelito.com.mx |
You can hire quad bikes in San Miguel Riding at Rancho Santa Emilia |
It’s best to hire a car and drive the 4 hours from Mexico City. |
RECIPE: Carnitas
| Ingredients The ingredient quantities depend on the number you want to make |
Preparation The most suitable pork is suckling pig. It’s very tender and needs to be slow cooked for several hours. While that is cooking, you make the ‘gorditas’. These are small round tortillas which you will be able to stuff with the ingredients as seen in the programme. The tortilla is made in the normal way with pig fat, and corn flour kneaded into dough and then heated on a skillet. The salsa that goes inside can really be whatever style you wish. In this case, it was chillies, tomatoes, onions and liquidised avocadoes and some lettuce. This mix is inserted inside the ‘gordita’ with some pieces of the pork. |
EPISODE 4: THE NORTH
Charlie journeys to the borderlands of Baja California where he visits the oldest winery in Mexico, swims with sea lions in the Gulf of Cortez and discovers a great recipe for lobster burritos. Then heading inland we take you via the closed, religious communities of the Mennonites to the lands of the Tarahumara where Charlie explores one of the deepest canyons in the world and shares an unusual cigarette with a shamen.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
HOW TO GET THERE |
| Marquis Los Cabos www.marquisloscabos.com www.coppercanyonamigos.com |
Los Cabos www.lapanga.com | Wine tasting at Bodegas Santo Tomas Yacht charters - www.barcosquecantan.com |
There are regular flights from Mexico City to Los Cabos. |
RECIPE: Lobster Burritos
| Ingredients Fresh lobster |
Preparation Stir fry the boiled lobster with the vegetables for a few minutes adding the salt and pepper. Then spread some refried beans on the tortilla and add the lobster and vegetable. Mix and finally add some Mexican sauce made from the tomatoes, onions and chipotle. Roll up in the tortilla |
EPISODE 5: ADVENTURES IN & AROUND MEXICO CITY
Charlie embarks on an urban safari in one of the world’s largest capitals, meeting top celebrity chef Enrique Olvera and visiting the largest food market in North America. We also take a short road trip to discover a Cornish mining town where they do a mean pasty, and give you a grand tour of the stunning city of Puebla, where Charlie learns the perfect recipe for mole.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
|
| La Purificadora Hotel en Puebla www.lapurificadora.com The Condesa Hotel, Mexico City www.condesadf.com |
Preventa www.pujol.com.mx Jaso Restaurant & Bakery www.jaso.com.mx |
The Frida Kahlo Museum www.museofridakahlo.org |
RECIPE: Steak with Nopales
| Ingredients Small green tomatoes |
Preparation Grill the nopales until they are very slightly browned. To make the green sauce, fry the green tomatoes, onions and jalapenos until the are very soft and caramelised; then liquidise. Grill the steak, preferably over wood for a few minutes. The steak is then placed on top of the nopales, and the green sauce poured over. |
EPISODE 6: THE MEXICAN PACIFIC
From hippie havens like Zipolite to the uber luxurious retreats of Careyes and El Tamarindo, we show you the Mexican Pacific like you’ve never seen it before. En route Charlie checks out one of Mick Jagger’s favourite holiday havens, shows us how to make and more importantly, how to drink tequila, feeds a pack of wild crocodiles and helps liberate hundreds of baby turtles.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
HOW TO GET THERE |
| El Tamarindo Beach & Golf Resort www.eltamarindoresort.com Costa Careyes www.careyes.com |
n/a | Visit the Milagro Tequila Distillery, and the crocodile mangroves between el Tamarindo and Careyes. | There are direct flights from Mexico City on Mexicana to Manzanillo, Puerto Vallarta and Puerto Escondido. |
RECIPE: Lobster salad with Panela cheese and Mexican sauce
| Ingredients Lobster |
Preparation First, cook the lobster in boiling water and then cool off in iced water so as to make it easy to peel. It is then sliced. Add a squeeze of lemon juice and a glug of olive oil. Take a cylindrical mould, lined at the base with a slice of the Panela cheese. Add the lobster meat, followed by salsa, another layer of lobster and then top it off with avocado and a final sprinkle of salsa. The salsa is chopped onions and tomato. |
EPISODE 7: SOUTHERN MEXICO
Charlie Ottley checks out Oaxaca, the culinary capital of Mexico where he learns to make stuffed chili and is introduced to the delights of crispy grasshoppers. Heading further south we take a ride down the magical Sumidero Canyon before visiting a scarlet macaw conservation centre in the rainforest. Finally, Charlie hires a native guide and treks deep into the jungle in search of the lost ruins of Lacanja.
WHERE WE STAYED |
WHERE WE DINED |
ACTIVITIES |
HOW TO GET THERE |
| Las Guacamayas Eco Centre www.guacamaya.com.mx La Casa de Mis Recuerdos www.misrecuerdos.net |
n/a | Lagos de Montebello Park Parque Ecoturístico Cañón del Sumidero |
There are direct flights to Tuxla Gutierrez from Mexico City. |
RECIPE: Chillies Rellenos
| Ingredients 6 pieces of boiled chicken or 1 lb of pork loin cooked with salt, garlic, onion & water |
Preparation FILLING:
Heat the oil over a medium-high heat in a large skillet. Add the onions, garlic, tomatoes, and parsley. Cook for 5 minutes until the tomatoes lose most of their juice, and then add the shredded meat and heat thoroughly. Add the thyme, raisins, almonds, plantain, and olives and stir thoroughly. Adjust with salt. Add the chocolate and stir. Cook for 10 minutes then set aside to let the mixture cool. TO ASSEMBLE THE CHILLIES: Stuff the chillies carefully with the prepared mixture making sure not to overfill them. Place the chillies in the flour and coat. Then remove any excess by gently tapping them. Set aside.Separate the eggs into two containers; beat the egg whites with a little salt until they form loose peaks, then add the egg yolks carefully. Beat until fluffy and uniform in colour. Heat the oil. Transfer some of the egg mixture into small bowl. Place one of the assembled chillies into this bowl and gently spoon the egg mixture over and coat evenly. Into an already heated pan filled with oil, gently insert the chillies. Spoon some of the hot oil over them to seal before turning. Fry on both sides until golden brown. Remove when done and place on layered paper towels. Chillies Rellenos are usually served with either ground or refried black beans. |