Rick Stein’s Road To Mexico

Rick Stein enjoys the unique dishes and the enduring legacy of Mexico.

Sardines in tortillas with spicy tomato sauce and refried beans

Rick Stein’s Road To Mexico ep.7

Rick Stein's Road To Mexico / 2 minutes of reading / / By

Rick Stein’s journey begins to draw to a close as he heads east from Oaxaca to the Yucatan Peninsula – a place once frequented by real pirates of the Caribbean, including our own Sir Francis Drake. Here, where the Europeans first landed over five hundred years ago, the local folk have lighter skins and bluey-green eyes.     They feast on the hottest chilli of them all, the habanero, and give slow food a new meaning as they bury and cook their Pibil dishes below ground on hot rocks. This was the playground of the ancient Mayans, their pyramids gleaming […]

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Chilli chocolate truffles

Rick Stein’s Road To Mexico ep.6

Rick Stein's Road To Mexico / 2 minutes of reading / / By

For Mexicans, their most revered dishes come from the south and their Mecca is undeniably Oaxaca, where locals still dress in traditional costume, bringing to life the enduring descriptions of writers like D H Lawrence, who fell in love with the area.     This is the land that coined the phrase ‘people of the corn’, the former site of the desert empire of the Zapotecs, and the home of Mexico’s national cheese queso oaxacana. Totally off the beaten track and across the Chinantla Mountains, the muggy breezes of the Mexican Gulf transform eastern Oaxaca from desert to a tropical

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