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’. 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. In this episode Rick continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, and vineyards that inspired one his favourite movies, ‘Sideways’ and into the city of dreams, Los Angeles, before reaching San Diego. A chat about the Mexican revolution, the impressive revolution monument and a wander along Plaza de la República is followed by coffee and cake at Cafe La Habana. 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 following day Rick heads to Monte Albán, a large archaeological site in the Santa Cruz Xoxocotlán Municipality in Oaxaca – located on a low mountainous range rising above the plain in the central section of the Valley of Oaxaca. Casa Kimberly in Puerta Vallarta, the stunning former home of Elizabeth Taylor and Richard Burton is next on the agenda. Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. 2 large garlic cloves, peeled. 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. It’s a dish they make on their boats using fish straight from their nets cooked in a stock of water, onions, garlic and peppers – served with a spicy, citrus salsa. Back in the USA, Martin Yan, a well know Chinese chef, takes Rick to explore most famous Chinatown in the world. Next stop is Jimenez Bakery to try birote bread. One day cookery course – £198 | Half day cookery course – £95, Rick Stein The Road to Mexico: Episode one. 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. ... the recipes are sure to delight and transport you to Mexico. 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. 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. To end the episode, Rick muses about his favourite film, Some like it hot, whilst at Hotel Del Coronado in San Diego. 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. 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. A cocktail that you can now enjoy in our restaurants. This is followed by a trip to the epic, Mercado Central de Abastos – a huge commercial market. Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. 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. Auf was Sie beim Kauf Ihres Mexico tv achten sollten. Heading south from the capital, Rick travels to the city of Puebla, which conjures up images of Cortez and the Spanish conquest of Mexico. 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. Next up in Mexico, Rick travels 45 minutes south of Tijuana, down the coast road to Popotla, a village famous for fishing. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. 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. 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. Cornwall, London, Sandbanks, Winchester and Marlborough Read about our approach to external linking. Rick Stein The Road to Mexico: Episode four. 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. Discovered by Rick in Oaxaca, Mexico, this dish is a real winner for a casual dinner party with friends and family. And so to the capital, the melting pot that encapsulates a country that, despite its narrow stature, crosses three time zones. 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. Rick downs a pint of it in one gulp! Rick Stein The Road to Mexico: Episode two. 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 based my recipe on that of the Godfather of fish cookery, chef Rick Stein. Still in LA, burrata wrapped in salty speck ham with peas and mint is next up at Osteria Mozza on Melrose Place with famous chef/owner Nancy Silverton. 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. 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. 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! Of which, they make over 40,000 gallons a year! Pat salmon dry inside and out with paper towels. Followed by a trip to Restaurant Tlamanelli. Apparently. The episode draws to a close with Rick visiting the Koch mezcal distillery where he chats to General Director and co-founder, Carlos Moreno. Now back in Padstow, inspired by his time in Guadalajara, Rick prepares buñuelos with a spiced guava syrup. Add the sauce and season with Recipe: Mexican Prawn Cocktails + Rick Stein’s Road To Mexico 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. https://www.seriouseats.com/recipes/2012/07/italian-salsa-verde-recipe.html 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. To end the day, it’s a mooch in Oaxaca Central Square to listen to marimba musicians play ‘Sandunga’. 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. 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! 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. Rick Stein The Road to Mexico: Episode six. Preheat the oven to 220C/425F/Gas 7. Full stop. Cooked down with garlic, chilli and paprika until sweet and tender. 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! Whilst there, they cooked Rick a homely dish of tortillas with boiled eggs and a Mexican version of hummus – made with pumpkin seeds, ripe tomatoes, chives and coriander. 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. The following day Rick sets off to explore the magnificent ruins of the Mayan city of Uxmal. Otherwise known as Tomatillo-Serrano sauce, or Salsa Verde, or Mexico’s #2 salsa. 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. Rick trys seguesa de pollo, another pre-hispanic dish that consists of chicken leg in a rustic corn sauce with some tomato to complement its rich flavour. Back to Guadalajara, and tripe soup with guajillo chillies is on the menu for Rick at La Cuera Menudo. Specifically, Oaxaca cheese, which is a white, semi-hard cheese, similar to Monterey Jack, but with a mozzarella-like stringiness to it. For salmon: Preheat oven to 350°F. Rick’s journey south continues down to Ensenada and La Mision Beach. 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. Rick Stein brings his unrivalled enthusiasm and trusted expertise to the fresh, flavourful food of Mexico and California. 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’. Which tends to be serves by restaurants late at night to catch those returning home after a drink or two – in fact, it’s seen as a hangover cure! 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. 2. Heat the 2 tablespoons of corn oil in a saucepan, add the sauce, then season to taste with Just a glimpse of the food that’s to come in future episodes. Sunday October 15 2017, 12 ... but I think the slightly higher acidity of the salsa verde with tomatillos wins the day. Leaving the Baja Peninsula, Rick explores the western mainland. Rick Stein - restaurants, hotels, cookery school, online shop and at Home food boxes. Rick heads to the capital - a melting pot that encapsulates a country that, despite its narrow stature, crosses three time zones. A French-style baguette native to Guadalajara that’s crunchy on the outside but soft on the inside. In his kitchen in Padstow Rick cooks up a staple for many Mexican dishes, hot red chilli sauce. 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. Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed. This is followed by a visit to The Tadich Grill, California’s oldest restaurant that opened in 1849, and as Rick says, it hasn’t changed too much since. 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! Rick Stein deep-fries seabass to pop in tortillas wraps with a cracking guacamole and salsa. Next up, Rick explores the famous murals at Museo de Palacio in the heart of Oaxaca and then visits Nora Valencia who runs an authentic Oaxacan cookery school, Alma de mi Tierra. Who it turns out has eaten The Seafood Restaurant in Padstow – the oyster industry is clearly a small world. The meat is grilled quickly and served in corn tortillas with a dressing of garlic, shallots, lime, thyme and olive oil. “Seafood tacos for the social media generation.”. After a mooch in Cayoacan organ grinders and a visit to the Molinera el Progresso spice shop to learn about chillies, chillies and more chillies, it’s off to meet Saul Guevara at Cocina Economica Laurita (The Good Value Kitchen) in the Azcapotzalco Market. Sounds great, doesn’t it? The crisp pancakes are doused in a hot cinnamon and guava flavoured syrup, which as Rick says is ‘a completely delicious combination’. 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 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. 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 They are an inspiration to the city's top chefs, including Eduardo Garcia, endearingly known as chef Lalo. The recipe was originally taken from Rick Stein’s ‘Fish & Shellfish’ book (which you probably know by now I love!). But the most precious Aztec legacy are the chinampas - floating vegetable gardens found in the criss-crossing intersections of canals to the south of the city. For that simple reason, locals casually refer to the city as ‘Mexico’. Now in 2017, he retraces his steps in a seven-part BBC2 series and accompanying book. For the salsa verde, combine the parsley and mint leaves, capers, anchovy fillets and one garlic clove. 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped. Sprinkle inside and out with salt and pepper. Choose a restaurant here. 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