Yucatan cuisine is a real welcome, therefore, Aquiles Chávez will travel to Mérida to meet Roberto Solís and David Cetina, who will guide him along the path of creating his own version of the cochinita pibil.

Aquiles Chávez returns to the city where he grew up, Villahermosa, Tabasco, to embark on a gastronomic route with Fernando Marrufo, Lizbeth Hernández and Armando Muñoz that culminates in the creation of a 2.0 version of Mone de Róbalo.

Chef Aquiles will visit Mexico City to meet two of the most relevant chefs: Mikel Alonso and Gerardo Vázquez Lugo, who will accompany him on a tour around Tepito, the bravo neighborhood, Xochimilco and Jamaica Market.

Chef Aquiles embarks on an adventure in Baja California: getting on a boat at 3AM to get yellowfin tuna and then reinterpret this food. Sabina Bandera, David Castro and Miguel Ángel Guerrero guide him during the tour.

Our host, Aquiles Chávez, will travel to the cities of Monterrey and Saltillo. Together with chef Guillermo González Beristain and breeder Eduardo Cárdenas, he will show us the secrets behind the kid and create his own version of this iconic dish.

The history of Mexico would be written differently if barbecue was not part of its gastronomy. In this episode, Aquiles Chávez and his restaurant crew will show us all the details of the preparation of this recipe.