Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves. 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. Rick Stein’s custard tart recipe does contain a dozen egg yolks (bear with us here) and yes, it’s indulgent but it’s definitely worth it for a special occasion like Christmas. The following day Rick sets off to explore the magnificent ruins of the Mayan city of Uxmal. Rick Stein OBE didn't always harbour ambitions to be an award-winning chef. The addition of bacon elevates this simple, homely dish into something even better – definitely a recipe to try out. 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’. 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. They have a fine-flavoured, creamy flesh that comes away from the bone with no fuss or bother, and they're dead easy to cook. 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’. Monkfish, mussel and prawn stew. This recipe for Mediterranean Squid with Zucchini and Tomatoes pays homage to one of my favourite chefs. To celebrate Long Weekends, Head Chef Lecturer Nick at our cookery school in Padstow has put together fab one day and half day courses where you’ll discover some of Rick’s favourite recipes from the series – including chargrilled beef tacos with spring onions and guacamole. Preheat your grill to a medium heat. Rick Stein is one hot tamale! Celebrate and remember the lives we have lost in Wisconsin. See more ideas about rick stein, recipes, rick stein recipes. One day cookery course – £198 | Half day cookery course – £95, Rick Stein The Road to Mexico: Episode one. As he mentions in the book ‘I know how hard it is to persuade people to go for the soup. 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. They’re then covered with salsa verde (made using the ingredients above from Rick’s visit to Cocina Economica Laurita) and topped with a fried egg, some crumbled cheese (Lancashire and feta work well), raw onion, soured cream and coriander. Rick Stein The Road to Mexico: Episode six. 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. Mexican expert Rick Bayless says that “practically any” boneless skinless fish fillets will work (Markle enjoys salmon), but Bayless likes “larger-flake, lighter-flavor fish best”. Scenes captured by Diego Rivera in his murals still come alive in the city’s bustling markets and working men’s taverns offer Pulque, the alco-pop of the ancients. First stop in the city of dreams is The Musso & Frank Grill, that opened its doors on Hollywood Boulevard nearly 100 years ago, 1919 – Rick chats to the current owner, Mark Musso, whilst sitting in Steve McQueen’s seat! Finger-sized pieces of cod fillet deep-fried in beer batter, served in corn tortillas with shredded white cabbage, avocado and chilli sauce. The medley of seafood is met with a rich tomato and white wine sauce. Read about our approach to external linking. Rick Stein Recent articles by Rick Stein Spicy green mango salad with smoked fish. Combine the fish with the other ingredients and serve immediately with the totopos. Not much has changed to the food that fed the former seat of the Aztec Empire. A small selection of Christmas essentials – Rick Stein's chocolate, a festive scented candle and of course the all-important Christmas pudding – this selection of festive treats is sure to delight the lucky recipient. The legendary chef is back with a new book celebrating all things Mexican. A small selection of Christmas essentials – Rick Stein's chocolate, a festive scented candle and of course the all-important Christmas pudding – this selection of festive treats is sure to delight the lucky recipient. Back in Padstow, Rick demos how to cook macaroni cheese with an American twist – made with masses of cheese and plenty of smoked bacon, and topped with breadcrumbs and Parmesan. We deliver across the UK every Wednesday, Friday and Saturday. You can look forward to trying some of the dishes from Road to Mexico on our menus – including huevos rancheros, freshly shucked oysters with Hog Island dressing and Rick’s extra special margarita. Or, if you don’t have that many eggs at home, try Lisa Faulkner’s filo pastry custard tart . Back in the crew’s bus, Rick’s first stop in Tijuana is Caesar’s Restaurant – where he meets the owner, Javier Plascencia, to chat about the place that created the original Caesar salad, some 90 years ago. The mole sauce is a real labour of love, but it’s really worth it. Here's what you missed this week with Ridder, Scott, and Shannen, Weekday Mornings from 5-10 a.m.! Light the barbecue to high. St Eval - Padstow Christmas Candle - Beautifully spiced with orange and cinnamon. The coffee is “laced” with 3 liquors and are presented in a very dramatic style. The toasted bread is topped with poached chicken breast, avocado, tomato and little gem lettuce. Finished off with a toast of mezcal and a slice of chilli-topped orange. Rick also demos a recipe for Aztec soup – roughly translated to tortilla soup with chipotle chilli, tomato and avocado. Rick is then given a tour of some ‘locals’ cantinas by ‘Paco’ de Santiago – Mexican pubs where you only pay for the drink – food is free. Cooked down with garlic, chilli and paprika until sweet and tender. See more ideas about rick stein, rick stein recipes, recipes. Back in Padstow it’s time for breakfast as Rick prepares Chilaquiles – the perfect recipe to use up stale tortillas. Rick has been received many awards for his work as a chef, teacher, presenter and author. 2 ratings 4.0 out of 5 star rating. Rick Stein The Road to Mexico: Episode seven. Rick Stein The Road to Mexico: Episode four. 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. RICK STEIN'S ENSENDA FISH TACOS Serves 6. He has run the Seafood Restaurant for more than 25 years. 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. Our Stein’s at Home menu boxes bring fresh Cornish seafood and Rick’s classic dishes straight to your door to enjoy at home. 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. The episode draws to a close with Rick visiting the Koch mezcal distillery where he chats to General Director and co-founder, Carlos Moreno. Sweet, white crab meat is paired with chilli, orange juice, tomato and coriander, added to a ramekin and topped with breadcrumbs and Parmesan before grilling for 5 minutes. He notes the dish hugely benefits from being simply – made from romaine lettuce with croutons and a dressing made of salted anchovy fillets, lime juice, mustard, Worcestershire sauce, garlic, olive oil and of course, Parmesan. Grill skin-side down for 5 minutes or until the internal temperature reaches 60–62C. Somewhat of a delicacy in Oaxaca. Browse the most recent Wisconsin obituaries and condolences. Rick Stein's Seafood: The Best and Most Comprehensive Guide to Fish Cookery from the Padstow Seafood School Rick Stein's Seafood Lovers' Guide: Recipes Inspired by a Coastal Journey Rick Stein's Seafood Lovers' Guide Rick Stein's recipe for a Mexican version of a prawn cocktail made using avocado and chipotle, makes for a great starter to a Mexican feast or party. Rick Stein’s favourite seafood recipes | Chefs | The Guardian Rick Stein's first experience of truly exotic cuisine was a taco in the Mexican city of Monterrey in 1968. Rick downs a pint of it in one gulp! Welcome to Rick Stein. This is because often you get a bowl of just that. Up next, Rick travels to Santa Barbara, home of The Hitching Post II – a bar that features heavily in one of his favourite films, Sideways. 55. Made with monkfish, mussel and prawns in a chunky tomato sauce and served with chargrilled sourdough (another staple of life in San Francisco). A trip to La Scala restaurant to try their famous chopped salad and a chat with Gigi Leon about it’s origins is next. 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. city . Then it’s onto the Pacific Coast Highway to take in some incredible views and make most of having a convertible Mustang before stopping off at Churchill Farm to talk citrus fruit, particularly pixie tangerines (a seedless variety) and mandarins, with owners Jim Churchill and Lisa Brenneis. Rick’s journey south continues down to Ensenada and La Mision Beach. 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! Main course. Article by Carole Mamet. 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. Cook more from this book Turkey breast with pasilla chipotle chilli butter sauce Mexican rice pudding with honeycomb. Cut into triangles, then fried or baked, they’re known as totopos. The British chef celebrates the flavours of Mexico in his … 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. Easy patatas bravas A real Mexican classic. We re-join Rick truly living the dream on the Pacific Coast Highway heading towards LA – through Malibu and the Hollywood Hills. Add the white wine, … ... Rick on the road. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. After recapping his adventure in Guadalajara, it’s time for Rick to visit Las Duelistas Pulqueria with Arturo Garrido to sample a popular central Mexican alcoholic drink, pulque. The episode draws to a close at Rick’s location for the night, the eco-tourism Yetla cabins in the San Mateo Yetla Village, San Juan Bautista Valle Nacional – in Rick’s words “glamping, Mexican style”. The restaurant includes a mozzarella bar, which creates endless light and delicate cheese dishes with mozzarella and burrata – all healthy, but with a rich LA twist. 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. This meeting inspired a simple open sandwich that Rick demos back in his cottage. Rick Stein. 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. Stir, and bring to a boil, then reduce the heat to low, cover, and let this cook until the potatoes are slightly tender. (If using monkfish, lift the fish on to a board and separate the 2 fillets from each side of the … August 2020. 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. During this time, make the rice if you are going that route. Maize flour dumplings made with curd cheese sit atop spinach that’s cooked down with onion, garlic, tomatoes and lemon juice served with a smooth, tangy chilli butter sauce. All accompanied by as many toppings as your bowl or plate can handle – shredded lettuce, soured cream, crumbled Lancashire cheese, avocado, coriander chipped onions and radishes, and maybe even a tortilla or two. Who it turns out has eaten The Seafood Restaurant in Padstow – the oyster industry is clearly a small world. Rick Stein is known as a seafood specialist but what qualifies him to present a series about Mexican cooking, presumably with an accompanying recipe book? Rick Stein’s restaurants celebrate Summer of Shellfish until September. Next, Rick travels north of San Francisco to the Petaluma area to meet the owner of The Hog Island Oyster Company, Terry Sawyer. Sign up for our monthly newsletter and get the latest tasty snippets from around the business, including inspirational stories, special offers, recipes and more…. The market is packed with great-value street food, including chicken enchiladas with salsa verde, which of course Rick has to try. 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! Definitely one to try at home. Next up in Mexico, Rick travels 45 minutes south of Tijuana, down the coast road to Popotla, a village famous for fishing. 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. This is followed by a trip to the epic, Mercado Central de Abastos – a huge commercial market. Next stop is Jimenez Bakery to try birote bread. Rick Stein Online Shop - Padstow, Cornwall. Read more: Rick Stein seafood is the icing on the cake at Bannisters Port Stephens "I think, like a lot of people, I have fond memories of a classic Australian Mexican meal at the family table but these days I am into the unique and varied flavours that are so far removed from my first encounter," Turner explained. The Road to Mexico by Rick Stein, photography by James Murphy, published by BBC Books, RRP $49.99 is out now. 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. First stop, the Golden Gate Fortune Cookie Factory to learn how fortune cookies are made first hand – amazing how many different shapes and sizes they come in. On route he stops in a small village, Pomuch, to visit a tortilleria to discover how fresh tortillas are made. Dec 15, 2020 - Explore Gemma Gough's board "RICK STEIN", followed by 1855 people on Pinterest. Garnish with any leftover coriander, and serve with tortilla chips for scooping/ in lieu of the more … Expertly prepared by Nora, a whole chicken is boiled until cooked then shredded into bite-sized pieces, which is served in a punchy herb and chilli filled green soup, all topped with radishes, jalapenos and lime. On his first foodie stop, Rick’s pays a visit to Splash Café in Pismo Beach, the ‘clam capital of the world’, to meet the owner Joanne Currie, and sample their specialty, clam chowder served in a sourdough bowl. 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. Home rick stein recipes Mexican fish with refried beans. Rick Stein on revisiting Mexican cuisine for new BBC series and cookbook ... Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Served with zingy dipping sauce they make a great starter. 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 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. 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. 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. Whilst there he samples ling cod sarandeado – the fish is marinated with lime and chillies then grilled over charcoal, and deep-fried scorpion fish, served with refried beans, guacamole and salsa. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. As Rick says in the accompanying book: ‘I’m a big fan of this chopped salad. Fish, flia, picnics and pies: Rick Stein eats the best of the Byzantine. After a mooch on the beach, Rick ends the episode at La Palapa Restaurant, where he samples an authentic after-dinner, flaming coffee – not one for the faint hearted (or to try out at home!) Try it in our exclusive Ribs-e-Rita cocktail – available on our drinks lists. Pinned onto FoodBoard in Food & Drink Category. Rick Stein The Road to Mexico: Episode three. For … By admin August 4, 2018 August 4, 2018 beans, fish, mexican, refried. Stein’s Fish and Chips, Padstow As well as picking up some tasty fish wrapped up in paper with chunky chips, you can also eat inside the restaurant. 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. Considered one of the most impressive cities of the Maya world, it features carvings, terraces and imposing pyramids. The pasilla chillies are dried and have a fruitiness to them which works beautifully with dark chocolate. Rick Stein Seafood restaurant in Falmouth serves Rick’s favourite dishes such as Amritsari fish, Cornish chilli crab and meen kulambu, a fragrant cod curry from Southern India, as well as fish … Cooking time 10 to 30 mins. Birote is produced almost exclusively in Guadalajara because the city’s climate and altitude give the bread a unique taste and texture that cannot be equalled in other parts of Mexico. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Delia's Fried Skate Wings with Warm Green Salsa recipe. 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. The passion he has for produce from … Brush the fish lightly with the marinade and barbecue for about 5-7 minutes on each side, brushing with more of the marinade every now and then, until just cooked through. 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 perfect anniversary gift includes the follow items presented in a bespoke Rick Stein blue hamper box. We talk to TV chef Rick Stein on retracing his first big trip through Mexico in the ’60s, all things fishy, and why the UK is on the verge of a foodie revolution Your latest TV series covered Mexico and California. A meeting with the creator of the BajaMed cuisine, chef Miguel Angel Guerrero at his family farm gives Rick the opportunity to try venison tacos for the first time. Gourmet Escape is on from November 16-19. ‎ "My family’s favourite TV chef (he’s done more to teach my children to cook than I have)... [he] has a knack for pulling together the dishes that best sum up countries and regions." A very local affair. 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. To end the day, it’s a mooch in Oaxaca Central Square to listen to marimba musicians play ‘Sandunga’. Grilled miso salmon with rice noodles. Saturday February 10 2018, 12.01am, The Times. St Eval - Padstow Christmas Candle - Beautifully spiced with orange and cinnamon. No one better captures the food essence of a country and brings the best recipes into our kitchens like Rick. Stein, who lives in Sydney with his second wife Sarah, opened The Seafood Restaurant in Padstow in 1975. Heat the oil in a large pan to 190°C. 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. By Rick Stein. 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. 1 rating 5.0 out of 5 star rating. Mexican fish with refried beans. A cocktail that you can now enjoy in our restaurants. Rick Stein’s Road to Mexico is inspired by a journey that he made in late 60’s, so expect to hear lots of nostalgic tales of how the countries have changed over the years and how the food has developed. Distillers traditionally slow-roast the agave by burying it in pits with hot rocks, which infuses the final product with its signature smokiness. As luck would have it, it’s a special day in Campeche, the 500th anniversary celebration mass of the arrival of the Spanish in Yucatán, which means parties and fireworks for Rick to experience. Rick Stein: how to spice up fish Recipes from Rick Stein’s Mexican cookbook. We’ve long thought it would be exciting to open another location, and then we found Port Stephens, … … Perfect comfort food for this time of year! The meat is grilled quickly and served in corn tortillas with a dressing of garlic, shallots, lime, thyme and olive oil. Buy this book Rick Stein: The Road to … 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. 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. If you want people to order soup, you have to make it special by adding lots of garnishes – in this case, fried tortilla strips, avocado, chilli flakes, coriander, a good spoonful of soured cream and often shredded chicken too. Next stop is Jimenez Bakery to try birote bread. FM106.1, WMIL-FM, Milwaukee, Country, Radio. 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. Sounds great, doesn’t it? Followed by a trip to Restaurant Tlamanelli. 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! rick stein recipes. Once in Uxmal, Rick pays a visit to see Don Hernan and his wife Azaria in a traditional Mayan house in Santa Elena. 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. RESTAURANT DINING DELIVERED TO YOUR DOOR. 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. A French-style baguette native to Guadalajara that’s crunchy on the outside but soft on the inside. Brush the fish lightly with the marinade and barbecue for about 5-7 minutes on each side, brushing with more of the marinade every now and then, until just cooked through. Serves Serves 2. Rick Stein is one hot tamale! Founded by Abigail and Rosario Mendoza in 1990, the restaurant shares traditional cooking methods that dates back hundreds of years. For his first demo of the episode, Rick cooks up carne con chile at his cottage Padstow. https://www.lifestylefood.com.au/tv/rick-steins-road-to-mexico/recipes.aspx Rick meets the founder of Tequila Fortaleza and 5th generation tequila producer, Guillermo Erickson Sauza, to find out everything there is to know about turning the agave plant into Tequila. "They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. St. Francis Brewery, 3825 S. Kinnickinnic Ave., tapped the first kegs and opened the doors for a grand opening last Monday. As Rick says, the secret to this dish is having a great stock. Rick later opened a restaurant that specialised in fish (supplied by the fishermen who had once frequented his club). To end the episode, Rick muses about his favourite film, Some like it hot, whilst at Hotel Del Coronado in San Diego. 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. Inspired by his time at the farm, Rick prepares a cake that celebrates Californian circus fruit. Apparently. https://www.rachelphipps.com/.../recipe-mexican-prawn-cocktails-rick.html Seared swordfish steaks with salmoriglio and tomato and pepper salad by Rick Stein. Restaurants confirmed for the Gourmet Village include Ma La Dumplings, Rivendell, Rustico at Hayshed Hill, Leeuwin Estate, Xanadu Wines, Linley Valley Pork, Lucky Chans (Perth), Young George Bar & Kitchen (East Fremantle) and Due South (Albany). Through his early television career, Rick Stein inspired me to enjoy eating fish beyond just shellfish and crustaceans. Enjoy fish and chips or a dish inspired by Rick’s travels around Asia. 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. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular Rick Stein recipes discovered by during his travels in the region. Still in the market, Rick reminisces about the various taco’s he’s had on his journey so far, before trying something a little different… champulines, or edible grasshoppers. Simply cooking at its best, as Rick says. Now back in Padstow, inspired by his time in Guadalajara, Rick prepares buñuelos with a spiced guava syrup. Rick Stein demonstrates the best way to make a traditional Turkish spicy lamb flatbread. Lemon Sole Recipes Citrus Recipes New Recipes Cooking Recipes Favorite Recipes New Cookbooks Bread Crumbs Fish And Seafood Light Recipes Find out when Rick Stein's Road to Mexico is on TV, including Series 1-Episode 3: San Diego to Baja California. Rick Stein’s Road To Mexico ... Mexican and Chinese flavours to the table. A French-style baguette native to Guadalajara that’s crunchy on the outside but soft on the inside. Unsurprisingly, the fish found in the ocean off Baja California bear scant resemblance to those in my local fishmongers.