I love them shallow-fried to a … We re-join Rick truly living the dream on the Pacific Coast Highway heading towards LA – through Malibu and the Hollywood Hills. Since those early days, the Steins have added other local restaurants, shops and a takeaway to their Padstow venture. 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. Not much has changed to the food that fed the former seat of the Aztec Empire. 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. 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. “Since opening Rick Stein at Bannisters in Mollymook nearly ten years ago, Rick and I have loved having a seafood restaurant overlooking the beautiful coast of Mollymook. The following day Rick sets off to explore the magnificent ruins of the Mayan city of Uxmal. 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. Through his early television career, Rick Stein inspired me to enjoy eating fish beyond just shellfish and crustaceans. The episode draws to a close with Rick visiting the Koch mezcal distillery where he chats to General Director and co-founder, Carlos Moreno. This recipe for Mediterranean Squid with Zucchini and Tomatoes pays homage to one of my favourite chefs. Next stop is Jimenez Bakery to try birote bread. 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. 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 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. Who it turns out has eaten The Seafood Restaurant in Padstow – the oyster industry is clearly a small world. Light the barbecue to high. Rick Stein. Rick Stein The Road to Mexico: Episode two. 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! https://www.lifestylefood.com.au/tv/rick-steins-road-to-mexico/recipes.aspx The Road to Mexico by Rick Stein, photography by James Murphy, published by BBC Books, RRP $49.99 is out now. Monkfish, mussel and prawn stew. RESTAURANT DINING DELIVERED TO YOUR DOOR. Buy restaurant gift cards, signed Rick Stein cookery books, Stein's at Home menu boxes, wine and foodie gifts from Cornwall, Jill Stein's Porthdune collection, Cornish homeware and more for home delivery. We’ve long thought it would be exciting to open another location, and then we found Port Stephens, … We then cut back to Padstow to see Rick demo his own clam chowder recipe, as the one he ate at Splash Café is very much under lock and key. “Seafood tacos for the social media generation.”. 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. The market is packed with great-value street food, including chicken enchiladas with salsa verde, which of course Rick has to try. Mexican Fish and Shrimp Soup Ingredients. Apparently. Read the review. Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes in his books and restaurants have won him a host of awards, accolades and fans. Rick also demos a recipe for Aztec soup – roughly translated to tortilla soup with chipotle chilli, tomato and avocado. On the menu, chicken pozole, one of the oldest recipe in Mexico! 55. 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. Casa Kimberly in Puerta Vallarta, the stunning former home of Elizabeth Taylor and Richard Burton is next on the agenda. 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. Next stop is Jimenez Bakery to try birote bread. 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