Chocolate originally came from Mexico and was so valuable it was used as currency. Once only nobility could afford it; now Mexicans use it in so many different ways.
Thomasina Miers takes a trip to the tiny town of Teotitlan del Valle, where a local girl shows her how to make rich and aromatic hot chocolate the traditional way. Then she heads to cosmopolitan Mexico City to find out how the capital's hottest mixologist uses chocolate to make a mean martini.
Back in her kitchen, Tommi creates her own chocolate recipe, deliciously indulgent chilli chocolate truffles. Also on the menu are a warm corn and chilli salad, and tacos filled with spicy chicken tinga.
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