Chef Luis spices things up with some chilli dishes, starting with rajas con suero, a chilli and rice casserole, before whipping up a chunky Mexican chilli with hearty potatoes and crispy tortilla chips.

After exploring all the cuisine his beloved country has to offer, chef Luis `Tigretón' Leon reveals how to make traditional Spanish tapas dishes, including patatas bravas and solomillo al brandy.

Juan Pablo returns to the kitchen to cook up traditional Venezuelan recipes. He experiments with new spices and flavours.

Chef Luis Valenzuela celebrates Mexico's love of avocados with recipes such as shrimp ceviche with creamy avocado, avocado and tomato salsa for a crispy chorizo tostado, and classic Mexican carnitas.

Chef Tigretón pays homage to Spain's love of garlic in all its forms, with recipes including warm and creamy soup, crispy garlic chicken with rich aioli sauce, and garlic marinade for a roasted leg of lamb.

Juan Pablo Gonzalez demonstrates how to use plantains as the main ingredient in both sweet and savoury dishes.