Rick Stein: The Road to Mexico

This culinary journey explores the diverse flavors of Mexico and California, as Rick Stein shares authentic recipes and personal experiences throughout the regions.

In Rick Stein: The Road to Mexico, the author embarks on a culinary journey from San Francisco to the southernmost tip of Mexico, exploring the rich and diverse flavors of Mexican cuisine. With his trademark enthusiasm, Rick Stein takes readers through various regions, highlighting the unique ingredients and dishes that define each area. From the fresh seafood of the north Pacific coast to the rich mole of Oaxaca, the book paints a vivid picture of the culinary landscape of Mexico.

Stein's exploration doesn't stop at traditional dishes; he delves into the vibrant street food culture and bustling markets, where avocados, chilies, tomatillos, and corn come together to create mouthwatering meals. Each chapter is filled with personal anecdotes and insights, making the reader feel as though they are part of the journey. The author emphasizes the importance of fresh, local ingredients, showcasing the abundance of farmers' markets in California and the colorful markets throughout Mexico.

Throughout Rick Stein: The Road to Mexico, readers will find a collection of authentic recipes that invite them to recreate the bold flavors of these regions in their own kitchens. Dishes like Ensenada Fish Tacos with Chilli and Slow Cooked Pork Tacos are just a few examples of the delicious offerings that Stein presents. This book not only serves as a cookbook but also as a celebration of the culinary arts in one of the world's most vibrant food destinations.