Starting in San Francisco and Baja California, and working his way down to the tip of Mexico, Rick Stein cooks, eats and experiences food at its very best and most diverse.
Mexican prawn cocktail with tomato, avocado and chipotle
Source: James Murphy
Whether it’s the farmers’ markets of California, full of sourdough bread, new season garlic and a profusion of citrus fruit; the prawns, snapper and tuna of the Pacific or the glorious street food and their colourful markets of Mexico with their avocados, chillies, tomatillos, cheese and corn, this is a part of the world packed with natural, healthy and satisfying ingredients.
Chargrilled eggplant and feta rolls
Chargrilled eggplant and feta rolls Source: James Murphy
Showcasing Rick’s authentic style with recipes like Ensenada Fish Tacos with Chilli, Deep Fried Coconut Prawns and Slow Cooked Pork Tacos, this cookbook will encourage anyone to try out the bold food of these sunshine states.
Mexican rice pudding with honeycomb
Source: James Murphy
"I’ve called this book The Road to Mexico because, in addition to remembering my first trip to California and the cooking there, I have begun to realise that there is so much Mexican influence in Californian food. It’s extraordinary how popular Mexican is becoming everywhere, and the first impressions I had all those years ago are still the same. Basically it’s about the extraordinary combination of savoury, spicy, fresh and sour," says Rick.
The Road to Mexico by Rick Stein, photography by James Murphy, published by BBC Books, RRP $49.99 is out now.
Rick Stein's French Odyssey airs Wednesdays, 7:30pm, on Food Network from 29 November.
