Rick Stein heads to Mexico in his latest book, The Road to Mexico. From the book you can expect flavour-packed recipes that are guaranteed to please. For a small taste test, here’s 3 recipes to cook this weekend.
Inspired by stories of eating fish tacos on the Californian coast, Rick Stein comes up with the perfect recipe for summer. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99.
Although Mexico and the southern US are where turkeys come from there are precious few recipes for them in Mexican cuisine. It’s traditional to serve mole poblano with turkey, but more often than not it’s made with chicken. So I thought I would come up with my own roast turkey dish. I suggest serving it with Mexican red rice, or slicing it and rolling it up in tortillas with some pico de gallo salsa and avocado, but then it’s also nice British style with roast potatoes and yes, some Brussels sprouts., says Rick. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99, out now.
Rice pudding is common everywhere in Mexico, but I once had a rice pudding with a sprinkling of honeycomb on the top which I found particularly satisfying. I also like the typically Mexican flavouring of cinnamon and vanilla, says Rick. This recipe is an edited extract from Rick Stein's new cookbook, The Road to Mexico, Penguin, $49.99, out now.
The previous recipes are an edited extract from Rick Stein’s new cookbook, The Road to Mexico, Penguin, $49.99, out now.
