
Rick Stein's Road to Mexico
Rick Stein heads east from Oaxaca to the Yucatan Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.

Rick Stein heads east from Oaxaca to the Yucatan Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.

Rick enjoys sitting on the dock of the bay in San Francisco, tasting legendary dishes like the hangtown fry San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.

Rick tours Spain on a journey of discovery and culinary delight Rick begins his tour in Galicia on the Atlantic coast, driving an old camper van suitable for venturing to places off the beaten track.

Rick and Chalky continue their culinary quest around the country.

When the Japanese Ambassador saw Rick preparing sushi onboard a boat off Cornwall, he was not terribly impressed. However, this sparked off an idea where Rick would go on a voyage of discovery to the ultimate seafood lovers' destination: Japan.

Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc before crossing over to Provence and the Mediterranean coastline that reveals new insights into southern French cuisine.

Rick Stein's journey of discovery brings him to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.

In Mallorca, Rick finds wonderful seafood dishes and the most succulent roast lamb he's ever tasted, while in Barcelona he samples Catalonian food at the famous Boqueria market.

Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast he visits kitchens in restaurants all over the island and learns how to make dishes such as a Greek peasant salad with feta and olives and more.

Rick travels from Sicily to Puglia.

On a misty lagoon in Sardinia Rick watches the fishermen catch mullet using the same methods as the Romans did centuries before. He boards a ferry for Sicily to find, in the heart of Palermo, one of the best pasta dishes he's ever tasted.

Rick Stein discovers sausages and sheep's cheese and explores the locals' passion for chestnuts in Corsica.

Rick Stein discovers a five-star hotel in Madurai employing local housewives for genuine home-cooked dishes and enjoys Chettinad Chicken, a dish inspired by spices brought back from both the east and the west by traveling merchants.

Rick Stein visits the royal state of Rajasthan, a land of kings, hilltop forts and palaces, where the local population are serious meat-eaters.

Pilchards, bream, ormer and cockles with lavarbread.

Rick Stein searches for herring along the northeast coast of Scotland.

Rick visits America, Naples and the UK in Whitby, with good old English fish and chips in the final episode.

Rick goes to Hua Hin in Thailand, where he spends time in local markets talking to locals about various types of food in Cornwall, he fries fish and jazzes it up with red curry and steamed jasmine rice.

Chesapeake Bay in the U.S., cooking traditional oyster dishes.