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- 1The Whole EnchiladaJanuary 10, 2003
- 2Let's Talk TacosJanuary 17, 2003
- 3The Straight Cheese On QuesadillasJanuary 24, 2003
- 4Sopes and Gorditas Masa AppealJanuary 31, 2003
- 5Tacos from the Ground UpFebruary 7, 2003
- 6Ceviche in the LimelightFebruary 14, 2003
- 7Green Sauce and Tomatillos Mexican Vine DiningFebruary 21, 2003
- 8A La Mexicana The Soul of Mexican CookingFebruary 28, 2003
- 9Fruit, Aguas, Ices & Paletas The Ripe StuffMarch 7, 2003
- 10Rice to the OccasionMarch 14, 2003
- 11Caldo de Pollo & Tortilla Soup The Super BowlMarch 21, 2003
- 12Chiles Rellenos and Other Cool StuffMarch 28, 2003
- 13Fish a la Veracruzana How to Fish for ComplimentsApril 4, 2003
- 14Carne Asada the Great Steak OutApril 11, 2003
- 15Adobo Chiles Cut and DriedApril 18, 2003
- 16Beans Inside and OutApril 25, 2003
- 17Barbacoa and Cochinita Pibil Down to Earth CookingMay 2, 2003
- 18Mojo & Escabeche The Light FantasticMay 9, 2003
- 19Three Hot TamalesMay 16, 2003
- 20Seafood Stew the Perfect Warm-UpMay 23, 2003
- 21Beyond Chips & SalsaMay 30, 2003
- 22Holy Mole Mexico CityJune 6, 2003
- 23Chocolate the Magic IngredientJune 13, 2003
- 24Green Mole & Pipian Lessons of the MayorasJune 20, 2003
- 25Cajeta & Flan Plaza SweetsJune 27, 2003
- 26Pozole the Life of the PartyJuly 4, 2003