Mexican Fiesta with Peter Kuruvita

Catching up on Mexican Fiesta with Peter Kuruvita?

Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!

December 2017
Expired
In the final episode of Mexican Fiesta with Peter Kuruvita, Peter arrives in the state with the largest indigenous community, Chiapas. There are some startlingly exotic dishes to experience including fried iguana to boiled ants. The state is also home to some of the best shade-grown coffee in the world which Peter puts to ...
Expired
The Mayan civilisation has thrived on the Yucatan Peninsula for thousands of years but the food of this ancient culture is now overlaid with tastes from across the seas. Kibbeh is sold alongside Edam cheese, but the Mayan heritage is still strong and Peter discovers yet another Mexican claim to fame, turkeys. This area is ...
Expired
Mexico is one of the most successfully multicultural countries in the world, and in Veracruz it's particularly apparent. The food here is a mix of Spanish, Mexican and Afro-Caribbean and Peter will sample everything from spicy to sweet. The second most expensive crop in the world is vanilla and it originated here in Veracr...
Expired
A whole episode of Mexican Fiesta with Peter Kuruvita is barely enough to cover Oaxaca, the culinary capital of Mexico. This charming colonial town seems to have a cooking school on every corner, and it’s here that Peter will learn the secrets of the famous 7 molés. Cheese, tamales and super foods like amaranth all are kin...
Expired
Mexico City deserves a whole episode of its own. This city has the same population as Australia and with it, some of the best food in Mexico. Peter explores both ends of the spectrum as he samples unique street food like quesadillas made with blue corn, before heading to one of the top restaurants in the country. This city...
Expired
As Peter heads south of Mexico City he arrives in molé country. Molé means concoction, and in Mexico there are many types, but the most famous is the chilli chocolate version known as molé poblano. Peter will learn the incredible mix of ingredients that go into this complicated sauce. Cactus is also a massive part of Mexic...
Expired
Peter Kuruvita arrives in his first big city, Guadalajara, where he learns how to cook local favourite Birria, a slow cooked, adobo-rubbed goat dish. He then heads out into the country to the iconic town of Tequila to go behind the scenes at a boutique distillery making tequila the old fashioned way before heading to one o...
Expired
At 2700 metres up, Peter Kuruvita discovers the ghost town of Real de Catorce where the ancient, hallucinogenic cactus peyote is in high demand. He travels south to the winding alleys of Guanajuato where he learns the techniques to create the perfect tortilla every time, before hopping on a boat in the home of the Day of t...
Expired
Discover one of the world's most exciting and sort-after fares with popular Australian chef, Peter Kuruvita as he embarks on his biggest adventure yet, diving headfirst into the larger than life culture and cuisine of Mexico. With limited understanding of what it takes to create the perfect Mexican meal, Peter opens his mi...
Expired
Peter Kuruvita hops aboard one of the world’s great train rides, the El Chepe Express, which takes him to Mexico’s Pacific Coast and the Baja Peninsula, home of the original fish taco. He visits the mythical island home of the Aztecs and a man-made island reliant on prawning before preparing a scallop ceviche on a hidden b...
April 2014
Before the Spanish arrived with pigs, cattle and chicken, iguana (a native Mexican lizard) was a common source of protein in the local cuisine. Now endangered, it is illegal to sell or serve farmed iguana in Mexico.
This recipe for Mexican slow-cooked beef has a wonderful texture, a rich flavour and makes a delicious taco when stuffed in a fresh corn tortilla. The ancho and and guajillo chillies have a deep and fruity flavour, and are used without the seeds to keep the heat optional, to be added if desired by a couple of great salsas.
This recipe for a traditional soup from the southern Mexican state of Chiapas uses lots of beautiful fresh vegetables, toasted bread and fried plantain to create a thick, hearty meal. Due to the amount of work that goes into its production, it is rarely served outside of fiestas, when many hands can join in the work.
In a Mexican kitchen, nothing goes to waste. Yesterday’s tortillas can be fried to add to soups or make chilaquiles, or toasted until crunchy and served with delicious toppings as they are here. They are incredibly easy to make, look great and are so convenient to serve and eat as party food.
The Mexican buñuelo is a descendent of Spanish churros and comes in many forms: a flat stretched disc of dough, a classic ring-shaped doughnut or a simple ball. Usually scented with anise and soaked in brown sugar syrup, this twist on the recipe and adds pecans and coffee anglaise to wonderful effect.
The panucho is one of the most loved Mexican street foods of the Yucatan peninsula, with its crispy base, smooth black bean paste, fresh salad and brightly flavoured pickles. Traditionally topped with shredded turkey, this panucho recipe uses chicken treated by an achiote and chocolate spice mix, adding even more dimension...
Turkey has always been a popular food in the Mayan peninsula of Yucatan, so there are dozens of ways in which the bird is prepared. This recipe for simply flavoured broth, with delicate aromatics such as oregano and toasted garlic, is wonderfully hearty, and is always served with the chilli native to Yucatan, the fiery hab...
The Mexican term “a la diabla” literally means “to the devil”, and there should be something with a good kick of chilli to get you there. This recipe uses the heat of the habanero chilli along with the piquant flavour of guajillo chilli to make a rich paste that goes beautifully with shellfish. The avocado leaves impart a ...
Tamales are made from delicate corn dough, wrapped in corn husks or banana leaves, and then steamed. The recipe has a pre-Hispanic origin – in fact, they have been prepared in Mesoamerica for about 10,000 years. Today, they are great party food. Families come together in preparing the tamales, which when ready can be kept ...
This all-purpose Mexican chilli paste is a great little addition to boost the flavour in lots of recipes. Add a tablespoon to a stir-fry for extra depth of flavour, a little to a spicy broth to add body, or let its flavours sing in the vinaigrette in this recipe.
Archive