Rick Stein's Road To Mexico

Catching up on Rick Stein's Road To Mexico?

Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!

Season 1
Rick Stein heads from Oaxaca to the Yucatan Peninsula, a place once frequented by real Caribbean pirates, including Sir Francis Drake. They feast on habaneros, and give slow food a new meaning.
Rick Stein reaches Oaxaca. Home to Mexico's national cheese, queso oaxaca and a land where vanilla grows wild. Rick delights in exploring, where you can smell the tropical fruit from roadside stalls.
Heading south from the capital, Rick travels to Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. It is a city with impressive European architecture, and the home of mole, Mexico's most famous meat stew.
Rick Stein continues down the Californian coastline, past citrus groves, vineyards that inspired one his favourite movies, 'Sideways', and into the city of dreams, Los Angeles.
Rick Stein begins his journey in San Francisco, tasting legendary dishes like Hangtown Fry. He meets chef Alice Waters to talk about her groundbreaking restaurant.
Rick heads to Mexico City, a rich melting pot of cuisines. Then he visits Puebla the home of mole. Finally, Rick travels to the deserts of Oaxaca where mezcal is produced.
The chef explores Mexico's western mainland, visiting the town that put tequila on the map and exploring Guadalajara. He can't resist paying a visit to Casa Kimberly bought by Richard Burton for Elizabeth Taylor.
Rick enjoys a hearty steak and eggs American diner special before bidding farewell to his Ford Mustang and crossing one of the world's busiest border crossings San Diego to Tijuana.
Rick heads from Oaxaca to the Yucatan Peninisula where locals feast on the habanero chilli, bury and cook Pibil dishes below ground on hot rocks. He also grills seafood in Tulum on the Caribbean coast. (Final)
Rick's travels take him to Mexico's food paradise where he discovers locals still dress in traditional costume, Mexico's national cheese, vanilla growing wild and cacao orchards harvested for chocolate.
Rick continues his journey down the Californian coast and into Los Angeles where he learns about the changing tastes of Hollywood. In San Diego he meets the oldest sea-urchin diver in town.
Archive