GINO D'Acampo, made famous on Ready, Steady, Cook and Saturday Cooks, toured Mexico for his current show on UKTV, An Italian Returns to Mexico, and had first-hand advice in the kitchens of authentic Mexican chefs.

Filmed on location in Mexico, each episode sees Gino encounter new people, places and experiences in an attempt to create the ultimate authentic Mexican meal. Here are some of Gino's tasty recipes.



Chilli Lime Prawn Burritos (Makes 8)

  • 500g large prawns peeled and de-veined
  • 1-2 tsp chilli powder, smoked chilli powder or, if you prefer it a little milder,
  • 1 tsp plus tsp ground cinnamon and tsp dried oregano zest and juice of 2 limes
  • 2 tbsp vegetable/olive oil
  • Old El Paso Salsa Tortillas (326g)
  • 1 medium head lettuce
  • 1 medium red onion, peeled and thinly sliced
  • 1 small carton sour cream
  • 1 small bunch coriander chopped
  • 8 skewers

    Put the seasoning, zest and juice of two limes and the oil in large bowl. Set aside half the mixture in another bowl.

Place prawns in large bowl and stir to coat well with mixture.

Thread on to skewers and place on a moderately hot griddle pan/grill.

Cook 2-3 minutes and turn over, cook another 2-3 minutes until cooked through.

Soften tortillas by covering them on a plate with cling film and placing in a microwave for 1 minute, or by steaming them on a plate over boiling water for five minutes until pliable. To prevent the tortilla drying out and splitting, only soften 3 or 4 at a time. Toss cooked prawns with remaining unused lime and seasoning mix.

Top tortillas with lettuce and prawns, drizzle with sour cream, scatter red onion and chopped coriander on top.

Roll up, tucking in one end.



Chicken Flautas (Serves 6)

Crisp tortillas rolled tightly round a chicken and cheese filling and accompanied by a spicy tomato salsa. The secret is to make sure oil is so hot that flautas do not soak up too much.

  • 2 boneless, skinless chicken breasts
  • 1 tbsp oil
  • 1 medium onion
  • 2 cloves garlic
  • Salt & pepper to taste
  • 100g feta cheese, crumbled or Mexican queso fresco Old El Paso Flour Tortillas (326g)

  • Oil for frying
  • 100g Monterey Jack Cheese (optional)
  • 3 tomatoes, skinned, de-seeded and chopped
  • Juice of half a lime
  • Small bunch coriander, chopped
  • small onion, finely chopped
  • 3 fresno chillies or other similar green chillies, seeded and chopped
  • Salt to taste

    Cover chicken breasts with lightly salted water in a pan and cook 10 minutes until cooked through.

Remove chicken from water with a slotted spoon and discard the cooking liquid; allow to cool and shred using two forks. Set aside.

Heat oil in a frying pan. Chop onion finely and crush garlic, add to pan and fry 2-3 minutes. Add chicken and season to taste. Remove from heat and add crumbled feta cheese.

Soften tortillas (see previous recipe).

Place a spoonful of chicken filling in a line on the tortilla, one third of the way in, and roll tortilla round it tightly into a cylinder. Secure with a cocktail stick. As the tortillas are ready, cover them with cling film to prevent drying out and splitting.

Heat 2.5cm/1 in. oil in a frying pan. Test temperature by adding a small crouton of bread. If the oil is hot enough the crouton will float and bubble at the edges before turning golden.

Fry the flautas in oil, turning frequently to ensure all sides are cooked. They should only take 2-3 minutes. Remove cocktail sticks. Sprinkle with Monterey Jack cheese, if using, while still hot.

Combine tomatoes, lime juice, coriander, onion and chillies in a bowl. Season with salt to taste and serve with flautas (alternatively use Old El Paso Original Chunky Salsa.)

Chargrilled Chicken Tacos with Lime Mayonnaise (Serves 4-5, makes 10)

  • 4 chicken breasts
  • 1 tsp ground cinnamon, 2 tsp dried oregano, tsp cayenne pepper mixed together
  • 1 tbsp vegetable/olive oil
  • 2 tomatoes chopped
  • 1 avocado, peeled, stone removed and diced
  • 1 red onion finely chopped
  • 1 head lettuce shredded
  • 4 tbsp of mayonnaise
  • juice and zest of 1 lime
  • Old El Paso Taco shells (135g)
  • finely chopped fresh coriander to garnish

    Mix the tomatoes, red onion and avocado.

Mix the juice and zest of the lime with the mayonnaise.

In a large bowl combine the seasoning mix with the oil and add the chicken. Turn in mixture to coat well (alternatively you can use Old El Paso Spice Mix for Tacos).

Cook chicken breasts on a moderately hot griddle pan/grill for 12-15 mins turning a couple of times. When chicken is fully cooked through, remove to a chopping board and slice.

Top crisp tortilla shells with sliced cooked chicken, avocado salad and lettuce, and drizzle with zesty lime mayo.