In his kitchen in Padstow Rick cooks up a staple for many Mexican dishes, hot red chilli sauce. Order a signed copy of Rick Stein’s Road to Mexico, which includes 120 new recipes to recreate for your friends and family at home here. Rick Stein The Road to Mexico: Episode one. After recapping his adventure in Guadalajara, it’s time for Rick to visit Las Duelistas Pulqueria with Arturo Garrido to sample a popular central Mexican alcoholic drink, pulque. To end the episode, Rick muses about his favourite film, Some like it hot, whilst at Hotel Del Coronado in San Diego. As Rick says in the accompanying book: ‘I’m a big fan of this chopped salad. And so to the capital, the melting pot that encapsulates a country that, despite its narrow stature, crosses three time zones. It’s a classic Rick series and book – vibrant dishes, travel tips and a dash of art and culture thrown in for good measures from San Francisco in California down to Oaxaca in Mexico. For that simple reason, locals casually refer to the city as ‘Mexico’. Rick Stein’s Mexican road trip recipes: chargrilled beef tacos with spring onions and guacamole Sizzling specialities on a road trip across the border from California Rick Stein Rick’s journey south continues down to Ensenada and La Mision Beach. Back in Padstow, Rick demos the recipe for his blue corn quesadillas that he discovered in the Xochimilco market, which is about 20 miles from the centre of Mexico City. Rick downs a pint of it in one gulp! Salsa Verde. Rick heads to the capital - a melting pot that encapsulates a country that, despite its narrow stature, crosses three time zones. Made from the fermented sap of the agave plant, it has the colour of milk, a somewhat viscous consistency and a sour yeast-like taste, mixed with fruit juice to create an alco-pop style drink. The clams, which come from just across the Camel Estuary at Porthilly, sit in a beautifully creamy chowder flavoured with bacon, bay leaf, onion, leeks and celery, and thickened with some cubes of potato – served in a hollowed-out crusty roll. At Taqueria Criollo, he meets Tania Ganja and Memo Barrett, and tries tacos with a difference – crispy tacos filled with mashed potatoes and crowned with shrimp aguachile and watermelon escabeche. Scenes captured by Diego Rivera in his murals still come alive in the city's bustling markets, and working men's taverns still offer pulque, the alcopop of the ancients. As luck would have it, it’s a special day in Campeche, the 500th anniversary celebration mass of the arrival of the Spanish in Yucatán, which means parties and fireworks for Rick to experience. Once in Uxmal, Rick pays a visit to see Don Hernan and his wife Azaria in a traditional Mayan house in Santa Elena. One day cookery course – £198 | Half day cookery course – £95, Rick Stein The Road to Mexico: Episode one. This delicious Mexican salsa is made with charred fresh tomatillos, chiles de arbol, and garlic which gives the salsa its special flavor. Of which, they make over 40,000 gallons a year! Cornwall, London, Sandbanks, Winchester and Marlborough Rick also demos a recipe for Aztec soup – roughly translated to tortilla soup with chipotle chilli, tomato and avocado. Back in Padstow it’s time for breakfast as Rick prepares Chilaquiles – the perfect recipe to use up stale tortillas. Mezcal is an alcoholic spirit with a certified denomination of origin, elaborated through the distillation of the fermented juice of the Agave plant in its various forms. Preheat the oven to 220C/425F/Gas 7. As he mentions in the book ‘I know how hard it is to persuade people to go for the soup. by Rick Stein. Tell it like it is, Rick! The toasted bread is topped with poached chicken breast, avocado, tomato and little gem lettuce. Rick starts his foodie adventure at Fisherman’s Wharf, a busy tourist area in San Francisco that offers views of the famous Golden Gate Bridge and Alcatraz where he samples some beautiful Dungeness crab meat with a cocktail sauce. The restaurant includes a mozzarella bar, which creates endless light and delicate cheese dishes with mozzarella and burrata – all healthy, but with a rich LA twist. Back in Padstow, Rick knocks up Ensenada fish tacos with chilli and coriander. Curd cheese dumpling with a chilli butter sauce is one of Paco’s dishes that light and delicate but still recognisably Mexican. Back in the crew’s bus, Rick’s first stop in Tijuana is Caesar’s Restaurant – where he meets the owner, Javier Plascencia, to chat about the place that created the original Caesar salad, some 90 years ago. On the menu, chicken pozole, one of the oldest recipe in Mexico! Whilst there he enjoyed a lovely chat with owner Frank Ostini over a glass of Pinot wine and a well-marbled steak with some buttery artichokes, which he adored. Birote is produced almost exclusively in Guadalajara because the city’s climate and altitude give the bread a unique taste and texture that cannot be equalled in other parts of Mexico. Full stop. Mash together with a pestle and mortar to form a coarse paste and season to taste with a little salt. Expertly prepared by Nora, a whole chicken is boiled until cooked then shredded into bite-sized pieces, which is served in a punchy herb and chilli filled green soup, all topped with radishes, jalapenos and lime. A trip to La Scala restaurant to try their famous chopped salad and a chat with Gigi Leon about it’s origins is next. On his first foodie stop, Rick’s pays a visit to Splash Café in Pismo Beach, the ‘clam capital of the world’, to meet the owner Joanne Currie, and sample their specialty, clam chowder served in a sourdough bowl. Somewhat of a delicacy in Oaxaca. He lands in the town that placed Tequila (and probably Mexico) on the world map and the metropolis that gave us Mariachis and dishes like Carne con Chile – a city so loved by its people they insist on repeating its name twice – Guadalajara Guadalajara. Rick Stein. Followed by a trip to Restaurant Tlamanelli. Sprinkle inside and out with salt and pepper. This is followed by Rick demoing a fab crab dish by the chef at La Lomita, Sheyla Alvarado – baked crab with poblano, achiote paste and coriander. Rick Stein’s Road To Mexico Rick Stein enjoys the unique dishes and the enduring legacy of Mexico. Rick Stein: The Road to Mexico (TV Tie in) - Kindle edition by Stein, Rick. The tortillas are warmed through in a pan and topped with mozzarella and Lancashire cheeses – when melted courgette flowers and spinach are added before folding the tortillas into a semi-circle then cooked until the cheese is oozing out the sides. No visit to Chinatown would be complete without some food, so Martin takes Rick to MY China restaurant for some inspiration, including dumplings filled with scallops, and prawns with a spicy dressing. Torta Ahogada (‘Drowned’ sandwiches with fresh tomato salsa and a blindingly hot red chilli sauce), that are served, as Rick puts it, ‘from a hole in the wall’. You can look forward to trying some of the dishes from Road to Mexico on our menus – including huevos rancheros, freshly shucked oysters with Hog Island dressing and Rick’s extra special margarita. This recipe is one to bookmark! Following an authentic Mexican wedding precession, Rick heads to the Oaxaca Market where he tries some local air-dried meat called cecinas, like prosciutto, at Mercado Benito Juarez. Back in Padstow, Rick demos how to cook macaroni cheese with an American twist – made with masses of cheese and plenty of smoked bacon, and topped with breadcrumbs and Parmesan. Rick Stein’s Road to Mexico is inspired by a journey that he made in late 60’s, so expect to hear lots of nostalgic tales of how the countries have changed over the years and how the food has developed. Not much has changed to the food that fed the former seat of the Aztec Empire. It’s all about the variety of the ingredients that you add and I like the way everything is uniform in size.’ A beautiful combination of iceberg lettuce, salami, mozzarella, chickpeas and a few other raw veg, all brought together with a simple red wine vinegar and mustard dressing. We re-join Rick truly living the dream on the Pacific Coast Highway heading towards LA – through Malibu and the Hollywood Hills. Back in Padstow it’s time for breakfast as Rick prepares Chilaquiles – the perfect recipe to use up stale tortillas. As Rick says, the secret to this dish is having a great stock. Inspired by his time at the farm, Rick prepares a cake that celebrates Californian circus fruit. A meeting with the creator of the BajaMed cuisine, chef Miguel Angel Guerrero at his family farm gives Rick the opportunity to try venison tacos for the first time. Poblano chillies are stuffed with vibrant mix of minced pork, minced beef, raisins, candied peel, nuts and herbs, and finished off with a creamy walnut sauce, a sprinkling of pomegranate seeds and some coriander. To make the salsa verde: chop the parsley, mint, 3 tbsp capers, anchovy fillets and 1 garlic clove together, on a board, into a coarse paste, then season to taste. The episode ends at Hussongs Bar, the oldest and best-known cantina in Baja California, where Rick enjoys a classic Margarita cocktail – traditionally made with Tequila, lime juice and Cointreau. Back on the food and drink trail, Rick visits Tianguis Market in Tlacalula to sample Tejate – a thirst quenching, non-alcoholic drink made maize and cacao that originates from pre-Hispanic times. In Mexico it’s served with dogfish, but Rick notes that the few times he tried it, it tasted more like tinned sardines, hence the change for the recipe. 2. Apparently. Rick Stein From Venice to Istanbul: Episode two 12.08.2015 This week, Rick leaves Venice and sets off to Ravenna in Italy where he tries his first dishes of the episode, cresceone con verdura and piadina con prosciutto, flatbreads made to order and filled with rugola and squacquerone, a soft cheese. Scenes captured by Diego Rivera in his murals still come alive in the city’s bustling markets and working men’s taverns offer Pulque, the alco-pop of the ancients. A lunchtime favourite with the locals, corn tortillas full of chicken are smothered in a salsa verde made from tomattillos, serrano chillies, onion and garlic – topped off with soured cream, cheese and spring onions. I love Rick Stein, how he gets really sweaty and angry on TV and starts cursing his cameraman out of sheer annoyance every bloody three seconds, it makes me hoot with laughter. For that simple reason, locals casually refer to the city as 'Mexico', and not much has changed to the food that fed the former seat of the Aztec Empire. Still in the market, Rick reminisces about the various taco’s he’s had on his journey so far, before trying something a little different… champulines, or edible grasshoppers. The recipe was originally taken from Rick Stein’s ‘Fish & Shellfish’ book (which you probably know by now I love!). A homemade green sauce can transform eggs, slow cooker carnitas , and enchiladas into something otherworldly– so getting good at whipping up this beauty opens up loads of instant possibilities. First stop in the city of dreams is The Musso & Frank Grill, that opened its doors on Hollywood Boulevard nearly 100 years ago, 1919 – Rick chats to the current owner, Mark Musso, whilst sitting in Steve McQueen’s seat! Next stop is Jimenez Bakery to try birote bread. The meat is grilled quickly and served in corn tortillas with a dressing of garlic, shallots, lime, thyme and olive oil. Breakfast being the most important meal of the day, Rick enjoys a hearty steak and eggs with O’Brien potatoes American diner special and bids a fond farewell to his trusty Ford Mustang as he heads across what is reputed to be the busiest border crossing in the world, 90,000 people a day – San Diego to Tijuana – the start of his Mexican adventures. This is followed by a trip to the epic, Mercado Central de Abastos – a huge commercial market. Simply cooking at its best, as Rick says. This meeting inspired a simple open sandwich that Rick demos back in his cottage. I first went to Mexico in 1968. Salsa verde will be at its best for only about 24 hours but will be fine for three days or so. Rick meets the founder of Tequila Fortaleza and 5th generation tequila producer, Guillermo Erickson Sauza, to find out everything there is to know about turning the agave plant into Tequila. As San Francisco is the home of sourdough, prepare for an education in all things bread as Rick meets up with the British head baker at Tartine Bakery, Richard Hart. For his first demo of the episode, Rick cooks up carne con chile at his cottage Padstow. The mole sauce is a real labour of love, but it’s really worth it. Preparation. After listening to some superb mariachi music, chating about the history of Guadalajara (the valley of stone) and a wander between Hospicio and Cathedral, Rick pays a visit to Baratillo open air market, a must on a Sunday morning, for some authentic street food. First up, Rick savours an authentic Cuban spit roast pig BBQ, before going to sample Campeche’s most famous dish, octopus. Following his Mayan experience, Rick’s back in Padstow to knock up a popular dish from Yucatán, Pan de cazon (sardines in tortillas with spicy tomato sauce). Read about our approach to external linking. Casa Oaxaca Restaurant where he meets Alejandro Ruis Olmedo who shows him how to make a classic salsa and guacamole in a molcajete (pestle and mortar), along with a dish of r. This website uses cookies to ensure you get the best experience on our website. The classic, homely dish is a family favourite throughout Mexico, made with cubed braising steak in a rich chilli sauce with tomatoes, beans and rice. Now in 2017, he retraces his steps in a seven-part BBC2 series and accompanying book. https://thehappyfoodie.co.uk/recipes/chicken-burritos-with-pico-de-gallo-salsa Next up in Mexico, Rick travels 45 minutes south of Tijuana, down the coast road to Popotla, a village famous for fishing. Cut into triangles, then fried or baked, they’re known as totopos. On the menu, pork shank, caracoles (snails) in mole, made from nuts, chocolate and chilli. It’s a popular dish served in the Yucatán peninsula, often served with apple sauce, but far less frequently with a papaya and habanero dipping sauce – which Rick much prefers. The market is packed with great-value street food, including chicken enchiladas with salsa verde, which of course Rick has to try. Salsa verde in Basque cooking is a fish sauce made from chopped garlic, fish stock and loads of freshly chopped parsley. Auf was Sie beim Kauf Ihres Mexico tv achten sollten. King prawns are coated in batter before being dipped into a mix of plain flour, panko breadcrumbs and desiccated coconut and then fried in corn oil. Sounds great, doesn’t it? A sourdough baguette is stuffed full of carnitas (slow cooked leg of pork), put in a plastic bag and topped with freshly chopped onions, ladles of fresh tomato sauce and chile de arbol sauce. Following this, Rick goes to sample Don Jose’s Torta Ahogada (‘Drowned’ sandwiches with fresh tomato salsa and a blindingly hot red chilli sauce), that are served, as Rick puts it, ‘from a hole in the wall’. Finally, Rick travels to the deserts of Oaxaca, where mezcal, one of the country's most iconic drinks, is produced. The addition of bacon elevates this simple, homely dish into something even better – definitely a recipe to try out. Wir haben uns dem Ziel angenommen, Alternativen unterschiedlichster Variante zu analysieren, dass Sie einfach den Mexico tv bestellen können, den Sie zuhause für ideal befinden. Otherwise known as Tomatillo-Serrano sauce, or Salsa Verde, or Mexico’s #2 salsa. Over the years many film stars have eaten there, including Marilyn Monroe, Brad Pitt and Charlie Chaplin, for which Rick tried his dish from the menu – grilled lamb’s kidneys with bacon topped with a zingy lemon and herb vinaigrette. Roasted salmon with salty, tangy, herby salsa verde is one of the best flavour combinations. Chicken enchiladas with salsa verde (Enchiladas verdes) from The Road to Mexico: 120 Vibrant Recipes from California and Mexico (page 63) by Rick Stein Shopping List Ingredients Rick Stein’s meatballs in tomatillo and serrano salsa recipe. Leaving the Baja Peninsula, Rick explores the western mainland. Rick Stein deep-fries seabass to pop in tortillas wraps with a cracking guacamole and salsa. A French-style baguette native to Guadalajara that’s crunchy on the outside but soft on the inside. Rick Stein The Road to Mexico: Episode six. Download it once and read it on your Kindle device, PC, phones or tablets. On the menu Hangtown fry, an omelette with oysters and bacon that became popular during the Californian goldrush in the 1850, and Cioppino, a seafood stew that Rick goes on to demo back in his own kitchen. Salsa verde is not to be confused with the herby oil based sauce frequently used during the 2000’s by chefs like Jamie Oliver and John Torode. They’re then covered with salsa verde (made using the ingredients above from Rick’s visit to Cocina Economica Laurita) and topped with a fried egg, some crumbled cheese (Lancashire and feta work well), raw onion, soured cream and coriander. Next on the menu in Mexico, Rick pays a visit to Casa Oaxaca Restaurant where he meets Alejandro Ruis Olmedo who shows him how to make a classic salsa and guacamole in a molcajete (pestle and mortar), along with a dish of rabbit with oregano, griddled beef and an extra-special taco filled with grasshoppers, worms and flying ants! It’s probably a dish that’s not to everyone’s taste though… Perhaps ironically after the hangover cure tripe soup, it’s Tequila time! Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. Rick’s journey begins to draw to a close as he heads east from Oaxaca to the Yucatán Peninsula – a place once frequented by real pirates of the Caribbean, including our own Sir Francis Drake. Maize flour dumplings made with curd cheese sit atop spinach that’s cooked down with onion, garlic, tomatoes and lemon juice served with a smooth, tangy chilli butter sauce. A unique thirst-quenching, cold drink made of fermented corn, cane sugar and lime, called tequino was on the menu alongside a Hispanic slow-cooked goat, pasilla chilli and tomato stew – sometimes served in a taco with avocado, it’s a popular breakfast choice in Guadalajara. Buñuelos are deep-fried wheat pancakes that are served throughout Latin America and Spain, traditionally shaped over your knee to create a rugged shape. Korean-Mex street food in next on the menu for Rick as he spends some time with the owner of Kogi, Roy Choi – beef sliders, chicken quesadillas and tacos with kimchi. The blueness comes from the type of corn flour used to make the tortillas – don’t let the colour put you off the dish. Pork with Black Beans is so simple, yet so easy! Stewed salsa verde (page 295) ... Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. Slow Cooked Pork Tacos with Coriander and Salsa Roja or Chicken Enchiladas with Salsa Verde to the unexpected such as Rhubarb Galette Chez Panisse or Macaroni Cheese with Smoky Bacon or even Persian Frittata, this book is an adventure. After a mooch on the beach, Rick ends the episode at La Palapa Restaurant, where he samples an authentic after-dinner, flaming coffee – not one for the faint hearted (or to try out at home!) Here Rick enjoys Elizabeth’s favourite cocktail, a Chocolate Martini, along with Chiles en Nogada, a dish said to have been created to celebrate Mexican independence. Founded by Abigail and Rosario Mendoza in 1990, the restaurant shares traditional cooking methods that dates back hundreds of years. Rick heads to the capital - a melting pot that encapsulates a country that, despite its narrow stature, crosses three time zones. Heading south from the capital, Rick travels to the city of Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. ... For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. A great winter warmer! Casa Kimberly in Puerta Vallarta, the stunning former home of Elizabeth Taylor and Richard Burton is next on the agenda. Next, Rick travels north of San Francisco to the Petaluma area to meet the owner of The Hog Island Oyster Company, Terry Sawyer. 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped. Finished off with a toast of mezcal and a slice of chilli-topped orange. 2 large garlic cloves, peeled. Food Tube's new fish expert Bart Van Olphen has travelled the world to bring you the best fish recipes direct from where they were caught. Up next, Rick travels to Santa Barbara, home of The Hitching Post II – a bar that features heavily in one of his favourite films, Sideways. I’ve omitted the “1/2 tsp of Salt” & ‘capers’ that would have been a part of the salsa verde as I believe the Anchovies make it salty enough! Scenes captured by Diego Rivera in his murals still come alive in the city's bustling markets, and working men's … Herzlich Willkommen auf unserer Webseite. To celebrate Long Weekends, Head Chef Lecturer Nick at our cookery school in Padstow has put together fab one day and half day courses where you’ll discover some of Rick’s favourite recipes from the series – including chargrilled beef tacos with spring onions and guacamole. Back to Guadalajara, and tripe soup with guajillo chillies is on the menu for Rick at La Cuera Menudo. Starting in San Francisco and Baja California, and working his way down to the southernmost tip of Mexico, Rick Stein cooks, eats and experiences Mexican food at its very best and most diverse. The pasilla chillies are dried and have a fruitiness to them which works beautifully with dark chocolate. Specifically, Oaxaca cheese, which is a white, semi-hard cheese, similar to Monterey Jack, but with a mozzarella-like stringiness to it. A spot where Che Guevara and Fidel Castro used to go. Rick Stein The Road to Mexico: Episode three. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a little soured cream and chopped coriander. For Mexicans, their most revered dishes come from the south and their Mecca is undeniably Oaxaca, where locals still dress in traditional costume bringing to life the enduring descriptions of writers like D H Lawrence who fell in love with the area. Back in 1968, having heard the Mamas and Papas’ ‘California Dreaming’, Rick was filled with a desire to embark on his own road trip down the Pacific Coast Highway to the Mexican border and beyond. I love Rick Stein on TV and I love his books. He notes the dish hugely benefits from being simply – made from romaine lettuce with croutons and a dressing made of salted anchovy fillets, lime juice, mustard, Worcestershire sauce, garlic, olive oil and of course, Parmesan. Choose a restaurant here. The following day Rick sets off to explore the magnificent ruins of the Mayan city of Uxmal. An adventure at Xochimilco chinampas (a vast area of luscious garden) with one of Mexico’s most famous chefs, Eduardo Garcia, sees Rick enjoy a salad made of fennel, beetroot and various other freshly picked veg – paired with tortillas stuffed with Oaxaca cheese. https://www.seriouseats.com/recipes/2012/07/italian-salsa-verde-recipe.html Rick Stein - restaurants, hotels, cookery school, online shop and at Home food boxes. Next stop is the beach at Campeche, where Rick met some local fisherman to hear the stories of the sea and learn a super simple by delicious recipe for fish soup. Inspired by a visit to a cacao cooperative in Chinantla, the final dish of the episode is chocolate fondant truffles and pasilla chillies – which Rick says are really addictive! Add the sauce and season with They are an inspiration to the city's top chefs, including Eduardo Garcia, endearingly known as chef Lalo. Method Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Finger-sized pieces of cod fillet deep-fried in beer batter, served in corn tortillas with shredded white cabbage, avocado and chilli sauce. Inspired by his time at the Dominican Covent Santa Rosa, back in Padstow Rick prepares the famous chicken mole poblano – a dish of simply pan fried chicken breasts topped with a complex rich, fruity sauce with a hint of toasted chilli and a sprinkling of sesame seeds. If you want people to order soup, you have to make it special by adding lots of garnishes – in this case, fried tortilla strips, avocado, chilli flakes, coriander, a good spoonful of soured cream and often shredded chicken too. Beautiful shots of Tijuana arch, Agua Caliente pool, Avenue de Los Heroes, Abraham Lincoln & Aztec Emperor statues are followed by Rick demoing his recipe for chicken burritos with pico de gallo salsa back in Padstow. 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