Rick Stein's Road to Mexico

In episode one, Rick enjoys sitting on the dock of the bay in San Francisco, tasting legendary dishes like the hangtown fry - oyster pancake; a dish that can trace its origins to the California gold rush, which created the most famous Chinatown in the world. San Francisco is also the home of sourdough and where America's love affair with seasonal cooking took hold.

Rick Stein continues travelling down the Californian coastline immortalised by Steinbeck, past citrus groves, vineyards that inspired one of his favourite movies, Sideways, and into the city of dreams, Los Angeles.

Rick enjoys a hearty steak and eggs 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 - San Diego to Tijuana - to begin his Mexican adventures.

Rick lands in the town that gave the world tequila and the metropolis that gave us mariachis and dishes like chilli con carne - Guadalajara Guadalajara.

Rick Stein visits the Mexican capital to sample the Aztec cuisine and then heads south to the city of Puebla, the home of mole - Mexico's famous meat stew.

Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca, home to Mexico's national cheese queso oaxacana.