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- Season 1 Episode 8: Coconut and Sea Bass and Ceviche
Thomasina Miers concludes her journey with visits to the former home of artist Frida Kahlo and an open-air market in Tlacolula, Southern Mexico. She also prepares coconut and sea bass ceviche, before inviting local cook Margarita Carrillo to make stuffed plantain with refried beans
- Season 1 Episode 7: Warm Corn and Chilli Salad
Thomasina Miers visits Wahaca, the region for which her own chain of restaurants is named, where she gains inspiration for a colourful sweetcorn salad and witnesses the preparation of a traditional chocolate drink. Back in London, she demonstrates how leftover kitchen ingredients can be used to make tinga - a lightly spiced tomato sauce used throughout Mexico
- Season 1 Episode 6: Prawn Cocktail
Thomasina Miers puts together her own version of a prawn cocktail recipe she discovered at her favourite street stall in Mexico City. A visit to the main meat market in Oaxaca also inspires her to prepare a hot chorizo and squash salad, and she makes a pudding using churro-style doughnuts and melted chocolate with double cream and golden syrup
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