Rick Stein's Road to Mexico

Rick begins in San Francisco, tasting legendary dishes like Hangtown Fry. He meets chef Alice Waters to talk about her ground-breaking restaurant.

Rick enjoys a steak and eggs American diner special before bidding farewell to his Ford Mustang and crossing one of the worlds busiest border crossings San Diego to Tijuana.

Rick heads to Mexico City, a rich melting pot of cuisines. Then he visits Puebla the home of mole. Finally, Rick travels to the deserts of Oaxaca where mezcal is produced.

Rick heads east from Oaxaca to the Yucatan Peninisula where local people feast on the habanero chilli, bury and cook Pibil dishes below ground on hot rocks. He ends his trip eating grilled seafood in Tulum on the Caribbean coast.