The "Travelling Photographer" takes a trip through 12 regions in eight countries in Latin America to explore the distinctive spices and herbs that influence each region's food and culture. Each episode will explore the three most representative aromatic herbs, spices, chiles, and ethereal spices to determine the region's "Queen Spice."
Episode 1 - Mexico, Baja CaliforniaIn the first episode, José will travel through the northwest of Mexico, visiting the regionsof Tijuana, El Salar de San Felipe, and Ensenada in order to find and discover thethe history behind the following spices: salt, California chile, and mesquite smoke.
Episode 2 - Mexico, HighlandsDuring episode two, José will visit the Mexican Altiplano and while touring Mexico Cityand the state of Puebla, he will search for the three most characteristic spices of theregion: epazote, cinnamon and ancho chile (poblano chile).
Episode 3 - Mexico South, OaxacaThe third episode of Spice Trails Latin America is set in the south of Mexico, in thestate of Oaxaca. José will travel through its different regions with three great Mexicanchefs and learn about the tradition and use of the following spices: coastal red chile,corn ashes, and hoja santa.
Episode 4 - GuatemalaGuatemala is the heart of the Mayan world, and during the fourth episode of the serieswe will see José travel through Guatemala City, Lake Atitlán, and Antigua to find outfrom different experts on how chipilín, cardamom, and cacao were and are used to this dayby the Guatemalan people.
Episode 5 - PanamaDuring the fifth episode of Spice Trails Latin America, Jose will cross the continentthrough the narrowest point: Panama. From the hand of different experts, he will learnabout the history of the Panama Canal, the heritage of the spice route, and of coursethe three most characteristic spices of the region: Chombo bell pepper, coriander andturmeric.
Episode 6 - Colombia. Colombian CaribbeanThe Colombian Caribbean welcomes José during this episode, in which cities likeCartagena and Barranquilla will show him the history of the Caribbean and its threemost characteristic spices: allspice, bleo, and ají dulce, showing him how this part ofthe Caribbean smells and tastes like.
Episode 7 - Colombia. Colombian Coffee Belt.During the seventh episode of Spice Trails Latin America, José will travel throughdifferent cities located within the Colombian coffee belt and will discover that thespices: poleo, coffee, and pipilongo are not only the most characteristic of the area butthat with them, the local experts find a balance between the old and the new in thegastronomic world.
Episode 8 - EcuadorIn this episode, José arrives in the middle of the world in Ecuador and, besides touringthe city, he will explore the depths of the Amazon to find the three spices: cumin,achiote and aji Jaipía, which seasonings and preparations are the most used in thisthe central point of America and the world.
Episode 9 - Peru. Pacific RegionIn this episode, José arrives at one of the gastronomic capitals of the world: Lima. Inthis city and some coastal towns, Jose will find the secret of one of the most soughtafter cuisines in the world thanks to the use of ginger, coriander, and ají amarillo, spicesthat are the basis of the cuisine in this region.
Episode 10 - Peru. Highlands.Jose arrives at the center of the Inca world as he tours different cities within the SacredValley region and learns how huacatay, ají rocoto, and coca leaf are the elements thatgive flavor and life to all of Peru's traditional cuisine and culture.
Episode 11 - ChileIn the eleventh episode of this series, Jose will travel to Chile from North to South to find,as he passes through the city of Santiago and visits the sacred and great forest ofAraucania: basil, piñon Araucano and ají cacho de cabra (merkén), which are thespices that form the basis of the flavor of Chilean cuisine.
Episode 12 - ArgentinaThe end of the trip through Latin America is here, and it will be in the city of Buenos Airesand the great Argentinean Pampas that will welcome José and show him the greatthe tradition of roasts, seasonings, and of course, the spices: paprika, black pepper andoregano worthy of being used in any preparation. It will be here that José will be ableto make the final count of the flavors that all of Latin America has in its culture, in itspeople, but above all, in its spices.
