Gino travels to Oaxaca, and discovers the wonders of Mexican food. He cooks up tomato salsa, pork with green tomatillo and watermelon licuado.
Beans are on the menu in this episode. Gino buys his ingredients and then cooks up Black Bean Salsa, Frijoles Charros and Garbanzo Cake
Gino looks at the use of chocolate in Mexican cooking and serves up some Mexican hot chocolate made with masa harina - a specialty Mexican cornflour.
Chillies are a staple ingredient in many Mexican dishes. Local chef Susana Trilling discusses what to look for in a chilli with Gino.
Mexican food makes use of a wide variety of fruit and vegetables. Susana Trilling takes Gino to Central de Abastos Market to buy the freshest produce.
Gino D'Acampo is taking a look at Meat and Fish, in his kitchen, he cooks up chicken fajitas, crab with green rice and rompope.
Gino comes full circle as he returns to the Aguila y Sol in Mexico City to cook a classic Mexican three course meal encompassing everything he has learned.
Gino D'Acampo is to the north of the capital in Uruapan. On the menu is chicken in chipotle sauce, salsa de nopales and stuffed avocado.
The chef discovers how Tequila is made, before preparing drunken chicken, chillies in cheese sauce and sangrita.
Gino D'Acampo finds himself in Guadalajara for a rodeo, cooking for some cowboys. On the menu - Mexican meatballs, pinto bean salsa and red salsa rice.
Italian chef Gino D'Acampo continues his gastronomic and cultural tour of Mexico. He travels to the Pacific coast to catch his own dinner and make a delightful dish.
Gino continues his tour and on the menu is BBQ chicken with a lime mayo, and a caramel custard flan.
Snorkelling and salsa dancing - Gino has a high old time in Majahuitas. On the menu are chilli prawn burritos, flambe chipotle salsa and frozen mango Margarita.
Gino D'Acampo is on the coast in Puerto Vallarta where he swims with the dolphins, and prepares ceviche, pescado escabeche and the refreshing michelada.
Journeying back to Mexico City, Gino stops off at Lake Patzcuaro for some fishing. He cooks his catch in a batter with lime, quesadillas and a citrus salsa.
Gino comes full circle as he returns to the Aguila y Sol in Mexico City to cook a classic Mexican three course meal encompassing everything he has learned on his journey through the country.