Rick Stein's Road to Mexico

Rick begins his trip in San Francisco, where he samples a Hangtown fry oyster pancake, and traditional sourdough bread. He also looks at the food culture that has built up over the years.

Rick's adventure continues to take him down the Californian coastline from Monterey to LA. He meets a local fishmonger with a delicious fish chili recipe.

Rick Stein tries some San Diego steak and eggs before crossing the border to Mexico where he samples chicken burritos and fish tacos.

Rick travels from the Baja Peninsula to the western mainland, where he explores a town that brought tequila into the mainstream, and a metropolis that created mariachis and dishes like chilli con carne.

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, talavera pottery and the home of mole, Mexico's most famous meat stew.

Rick Stein arrives in Oaxaca, home to Mexico's national cheese, plenty of vanilla, and cacao orchards, where he finds delight in the roadside stalls full of tropical fruit.

Rick Stein travels east from Oaxaca to the Yucatan Peninsula, where he feasts on super hot chilli the habanero, and gives slow food a whole new meaning.